Thai Cashew Chicken
Serves 4
Directions
- 1In a large mixing bowl, combine the chicken with the white pepper + 2 tsp soy sauce. Mix in the flour until the chicken is fully coated.
- 2Heat the oil in a wok or large, deep frying pan/wok over a medium-high heat for a few mins. Once hot, add the cashews and fry until deep golden. Keep an eye on them, as they’ll burn quickly. Remove with a slotted spoon and place in a bowl to one side, leaving the oil behind.
- 3Working in two batches, shake off any excess flour from the chicken and add it to the oil. Fry until golden and crisp on the outside and piping hot right through the centre (about 5 mins per batch). Remove each batch with a slotted spoon and set aside. Discard all but around 2 tbsp of oil (just eyeball it).
- 4Add the peppers, onions and garlic and fry for a couple of mins, then add the chilli and firm white parts of the spring onions and fry for a min longer. Stir in the chicken, then stir in the sugar, oyster sauce and remaining 1 tbsp soy sauce. Toss in the cashews and the rest of the spring onion. The sugar should have fully dissolved and the sauce should have a glossy texture that just lightly coats everything. Serve & enjoy!
Ingredients
- 600 g boneless skinless Chicken Thighs, diced into bite-sized pieces
- 1 tsp White Pepper
- 1 tbsp Light Soy Sauce
- 2 tsp Light Soy Sauce
- 50 g Plain Flour
- 120 ml Veg Oil (for frying)
- 200 g Unsalted Cashew Nuts
- 2 medium White Onions, halved then diced into quarters (pull layers apart)
- 2 medium Peppers, I use 1 red 1 green (diced into pieces to similar size as the onion)
- 4 cloves Garlic, finely diced
- 2 Red Chillies, deseeded if you want to reduce spice
- 3 Spring Onion, separated into firm white part and green part, then chopped into 2.5cm/1” pieces
- 1.5 tbsp Granulated Sugar
- 1 tbsp Oyster Sauce
- Cooked Rice, for serving
Equipment
woklarge, deep frying panmixing bowlslotted spoon
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