THAI CASHEW CHICKEN

Serves 4
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Directions

  1. 1In a large mixing bowl, combine the chicken with the white pepper and 2 tsp soy sauce.
  2. 2In a large mixing bowl, combine the chicken with the white pepper and 2 tsp soy sauce.
  3. 3In a large mixing bowl, combine the chicken with the white pepper and 2 tsp soy sauce.
  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/wok over a medium-high heat for a few minutes.
  8. 8Heat the oil in a wok or large, deep frying pan/wok over a medium-high heat for a few minutes.
  9. 9Heat the oil in a wok or large, deep frying pan/wok over a medium-high heat for a few minutes.
  10. 10Once hot, add the cashews and fry until deep golden.
  11. 11Once hot, add the cashews and fry until deep golden.
  12. 12Once hot, add the cashews and fry until deep golden.
  13. 13Remove the cashews with a slotted spoon and place in a bowl to one side, leaving the oil behind.
  14. 14Remove the cashews with a slotted spoon and place in a bowl to one side, leaving the oil behind.
  15. 15Remove the cashews with a slotted spoon and place in a bowl to one side, 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 until golden and crisp on the outside and piping hot right through the centre (about 5 mins per batch).
  20. 20Fry until golden and crisp on the outside and piping hot right through the centre (about 5 mins per batch).
  21. 21Fry until golden and crisp on the outside and piping hot right through the centre (about 5 mins per batch).
  22. 22Remove each batch with a slotted spoon and set aside.
  23. 23Remove each batch with a slotted spoon and set aside.
  24. 24Remove each batch with a slotted spoon and set aside.
  25. 25Discard all but around 2 tbsp of oil.
  26. 26Discard all but around 2 tbsp of oil.
  27. 27Discard all but around 2 tbsp of oil.
  28. 28Add the peppers, onions, and garlic and fry for a couple of minutes.
  29. 29Add the peppers, onions, and garlic and fry for a couple of minutes.
  30. 30Add the peppers, onions, and garlic and fry for a couple of minutes.
  31. 31Then add the chilli and firm white parts of the spring onions and fry for a minute longer.
  32. 32Then add the chilli and firm white parts of the spring onions and fry for a minute longer.
  33. 33Then add the chilli and firm white parts of the spring onions and fry for a minute longer.
  34. 34Stir in the chicken, then stir in the sugar, oyster sauce, and remaining 1 tbsp soy sauce.
  35. 35Stir in the chicken, then stir in the sugar, oyster sauce, and remaining 1 tbsp soy sauce.
  36. 36Stir in the chicken, then stir in the sugar, oyster sauce, and remaining 1 tbsp soy sauce.
  37. 37Toss in the cashews and the rest of the spring onion.
  38. 38Toss in the cashews and the rest of the spring onion.
  39. 39Toss in the cashews and the rest of the spring onion.
  40. 40Serve and enjoy!
  41. 41Serve and enjoy!
  42. 42Serve 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
  • 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
  • 2 tsp Light Soy Sauce
  • 2 tsp Light Soy Sauce
  • 2 tsp Light Soy Sauce
  • for serving Cooked Rice
  • for serving Cooked Rice
  • for serving Cooked Rice

Equipment

large mixing bowlwoklarge frying panslotted spoon

Tips

  • The sugar should have fully dissolved and the sauce should have a glossy texture that just lightly coats everything.
  • Deseed red chillies if you want to reduce spice.
  • When frying cashews, keep an eye on them as they’ll burn quickly.
  • When frying chicken, shake off any excess flour and fry until golden and crisp on the outside and piping hot right through the centre (about 5 minutes per batch).