Serves 4
Directions
- 1In a large mixing bowl, combine the chicken with the white pepper and 2 tsp soy sauce.
- 2Mix in the flour until the chicken is fully coated.
- 3Heat the oil in a wok or large, deep frying pan/wok over a medium-high heat for a few minutes.
- 4Once hot, add the cashews and fry until deep golden.
- 5Remove the cashews with a slotted spoon and place in a bowl to one side, leaving the oil behind.
- 6Working in two batches, shake off any excess flour from the chicken and add it to the oil.
- 7Fry until golden and crisp on the outside and piping hot right through the centre (about 5 mins per batch).
- 8Remove each batch with a slotted spoon and set aside.
- 9Discard all but around 2 tbsp of oil.
- 10Add the peppers, onions, and garlic and fry for a couple of minutes.
- 11Then add the chilli and firm white parts of the spring onions and fry for a minute longer.
- 12Stir in the chicken, then stir in the sugar, oyster sauce, and remaining 1 tbsp soy sauce.
- 13Toss in the cashews and the rest of the spring onion.
- 14Serve and enjoy!
Ingredients
- 600 g boneless skinless Chicken Thighs
- 1 tsp White Pepper
- 1 tbsp Light Soy Sauce
- 50 g Plain Flour
- 120 ml Veg Oil
- 200 g Unsalted Cashew Nuts
- 2 medium White Onions
- 2 medium Peppers
- 4 cloves Garlic
- 2 Red Chillies
- 3 Spring Onion
- 1.5 tbsp Granulated Sugar
- 1 tbsp Oyster Sauce
- 2 tsp Light Soy Sauce
- 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).
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