THAI CASHEW CHICKEN

Serves 4
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Directions

  1. 1Combine the chicken with the white pepper and 2 tsp soy sauce in a large mixing bowl.
  2. 2Combine the chicken with the white pepper and 2 tsp soy sauce in a large mixing bowl.
  3. 3Combine the chicken with the white pepper and 2 tsp soy sauce in a large mixing bowl.
  4. 4Mix in the flour until the chicken is fully coated.
  5. 5Mix in the flour until the chicken is fully coated.
  6. 6Mix in the flour until the chicken is fully coated.
  7. 7Heat the oil in a wok or large, deep frying pan over medium-high heat for a few minutes.
  8. 8Heat the oil in a wok or large, deep frying pan over medium-high heat for a few minutes.
  9. 9Heat the oil in a wok or large, deep frying pan over medium-high heat for a few minutes.
  10. 10Add the cashews to the hot oil and fry until deep golden, keeping an eye on them to prevent burning.
  11. 11Add the cashews to the hot oil and fry until deep golden, keeping an eye on them to prevent burning.
  12. 12Add the cashews to the hot oil and fry until deep golden, keeping an eye on them to prevent burning.
  13. 13Remove the cashews with a slotted spoon and place them in a bowl, leaving the oil behind.
  14. 14Remove the cashews with a slotted spoon and place them in a bowl, leaving the oil behind.
  15. 15Remove the cashews with a slotted spoon and place them in a bowl, leaving the oil behind.
  16. 16Working in two batches, shake off any excess flour from the chicken and add it to the oil.
  17. 17Working in two batches, shake off any excess flour from the chicken and add it to the oil.
  18. 18Working in two batches, shake off any excess flour from the chicken and add it to the oil.
  19. 19Fry the chicken until golden and crisp on the outside and piping hot through the center (about 5 minutes per batch).
  20. 20Fry the chicken until golden and crisp on the outside and piping hot through the center (about 5 minutes per batch).
  21. 21Fry the chicken until golden and crisp on the outside and piping hot through the center (about 5 minutes per batch).
  22. 22Remove each batch of chicken with a slotted spoon and set aside.
  23. 23Remove each batch of chicken with a slotted spoon and set aside.
  24. 24Remove each batch of chicken with a slotted spoon and set aside.
  25. 25Discard all but about 2 tbsp of oil (eyeball it).
  26. 26Discard all but about 2 tbsp of oil (eyeball it).
  27. 27Discard all but about 2 tbsp of oil (eyeball it).
  28. 28Add the peppers, onions, and garlic to the wok and fry for a couple of minutes.
  29. 29Add the peppers, onions, and garlic to the wok and fry for a couple of minutes.
  30. 30Add the peppers, onions, and garlic to the wok and fry for a couple of minutes.
  31. 31Add the chilli and firm white parts of the spring onions and fry for another minute.
  32. 32Add the chilli and firm white parts of the spring onions and fry for another minute.
  33. 33Add the chilli and firm white parts of the spring onions and fry for another minute.
  34. 34Stir in the chicken.
  35. 35Stir in the chicken.
  36. 36Stir in the chicken.
  37. 37Stir in the sugar, oyster sauce, and the remaining 1 tbsp soy sauce.
  38. 38Stir in the sugar, oyster sauce, and the remaining 1 tbsp soy sauce.
  39. 39Stir in the sugar, oyster sauce, and the remaining 1 tbsp soy sauce.
  40. 40Toss in the cashews and the rest of the spring onion.
  41. 41Toss in the cashews and the rest of the spring onion.
  42. 42Toss in the cashews and the rest of the spring onion.
  43. 43Serve and enjoy.
  44. 44Serve and enjoy.
  45. 45Serve and enjoy.

Ingredients

  • 600 g boneless skinless Chicken Thighs
  • 600 g boneless skinless Chicken Thighs
  • 600 g boneless skinless Chicken Thighs
  • 1 tsp White Pepper
  • 1 tsp White Pepper
  • 1 tsp White Pepper
  • 1 tbsp Light Soy Sauce
  • 1 tbsp Light Soy Sauce
  • 1 tbsp Light Soy Sauce
  • 2 tsp Light Soy Sauce
  • 2 tsp Light Soy Sauce
  • 2 tsp Light Soy Sauce
  • 50 g Plain Flour
  • 50 g Plain Flour
  • 50 g Plain Flour
  • 120 ml Veg Oil
  • 120 ml Veg Oil
  • 120 ml Veg Oil
  • 200 g Unsalted Cashew Nuts
  • 200 g Unsalted Cashew Nuts
  • 200 g Unsalted Cashew Nuts
  • 2 medium White Onions
  • 2 medium White Onions
  • 2 medium White Onions
  • 2 medium Peppers
  • 2 medium Peppers
  • 2 medium Peppers
  • 4 cloves Garlic
  • 4 cloves Garlic
  • 4 cloves Garlic
  • 2 Red Chillies
  • 2 Red Chillies
  • 2 Red Chillies
  • 3 Spring Onion
  • 3 Spring Onion
  • 3 Spring Onion
  • 1.5 tbsp Granulated Sugar
  • 1.5 tbsp Granulated Sugar
  • 1.5 tbsp Granulated Sugar
  • 1 tbsp Oyster Sauce
  • 1 tbsp Oyster Sauce
  • 1 tbsp Oyster Sauce
  • Cooked Rice
  • Cooked Rice
  • Cooked Rice

Equipment

woklarge, deep frying panslotted spoon

Tips

  • To reduce spice, deseed the red chilies.
  • The sugar should fully dissolve and the sauce should have a glossy texture that lightly coats everything.