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

Ingredients

  • 600 g boneless skinless Chicken Thighs
  • 1 tsp White Pepper
  • 1 tbsp Light Soy Sauce
  • 2 tsp 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
  • Cooked Rice

Equipment

large mixing bowlwokslotted spoon

Tips

  • Deseed chillies to reduce spice.
  • Keep an eye on cashews, as they ll burn quickly.
  • Shake off any excess flour from the chicken before frying.
  • The sauce should have a glossy texture that just lightly coats everything once cooked.
  • Serve with cooked rice and enjoy!