THAI CASHEW CHICKEN
Serves 4
Directions
- 1Combine the diced chicken with white pepper and 2 tsp of light soy sauce in a large mixing bowl.
- 2Mix in the plain flour until the chicken is fully coated.
- 3Heat the vegetable oil in a wok or large, deep frying pan over a medium-high heat for a few minutes.
- 4Once the oil is hot, add the unsalted cashew nuts and fry until deep golden, then remove with a slotted spoon and set aside, leaving the oil behind.
- 5Working in two batches, add the chicken to the oil and fry until golden and crisp on the outside and piping hot through the center (about 5 minutes per batch).
- 6Remove each batch of chicken with a slotted spoon and set aside.
- 7Discard all but around 2 tbsp of the oil.
- 8Add the diced peppers, onions, and finely diced garlic to the wok and fry for a couple of minutes.
- 9Add the red chilies (deseeded if preferred for less spice) and the firm white parts of the spring onions and fry for a minute longer.
- 10Stir in the cooked chicken.
- 11Stir in the granulated sugar, oyster sauce, and the remaining 1 tbsp of light soy sauce.
- 12Toss in the fried cashews and the green parts of the spring onion.
- 13Ensure the sugar has fully dissolved and the sauce has a glossy texture that lightly coats everything.
- 14Serve and enjoy, preferably with cooked rice.
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
WokLarge, deep frying panSlotted spoonLarge mixing bowl
Tips
- When frying cashews, keep a close eye on them as they burn quickly.
- Shake off any excess flour from the chicken before frying.
- If you want to reduce spice, deseed the red chilies.
- The sauce should have a glossy texture that lightly coats everything once the sugar has dissolved.
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