# THAI CASHEW CHICKEN

This is a gem of a recipe that holds a dear place in my heart due to its delicious taste and simplicity, having grown up on this dish with my stepmom's homemade Thai Cashew Chicken.

- Servings: 4 servings
- Cuisine: Chinese
- Category: Dinner
- Language: en

## 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

## Instructions

1. In a large mixing bowl, combine the chicken with the white pepper and 2 tsp soy sauce.
2. Mix in the flour until the chicken is fully coated.
3. Heat the oil in a wok or large, deep frying pan/wok over a medium-high heat for a few minutes.
4. Once hot, add the cashews and fry until deep golden.
5. Remove the cashews with a slotted spoon and place in a bowl to one side, leaving the oil behind.
6. Working in two batches, shake off any excess flour from the chicken and add it to the oil.
7. Fry until golden and crisp on the outside and piping hot right through the centre (about 5 mins per batch).
8. Remove each batch with a slotted spoon and set aside.
9. Discard all but around 2 tbsp of oil.
10. Add the peppers, onions, and garlic and fry for a couple of minutes.
11. Then add the chilli and firm white parts of the spring onions and fry for a minute longer.
12. Stir in the chicken, then stir in the sugar, oyster sauce, and remaining 1 tbsp soy sauce.
13. Toss in the cashews and the rest of the spring onion.
14. Serve and enjoy!

## Equipment

- large mixing bowl
- wok
- large frying pan
- slotted 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).

## Source

- Original video: https://www.tiktok.com/t/ZP8r9JVyF/
- Recipe page: https://www.cliprecipe.com/recipe/48c523f3-bdb3-4afa-9410-8b5fab1b434b
- Extracted: 2025-06-23

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt