THAI CASHEW CHICKEN

Serves 4
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Directions

  1. 1Combine the diced chicken with white pepper and 2 tsp of light soy sauce in a large mixing bowl.
  2. 2Combine the diced chicken with white pepper and 2 tsp of light soy sauce in a large mixing bowl.
  3. 3Combine the diced chicken with white pepper and 2 tsp of light soy sauce in a large mixing bowl.
  4. 4Mix in the plain flour until the chicken is fully coated.
  5. 5Mix in the plain flour until the chicken is fully coated.
  6. 6Mix in the plain flour until the chicken is fully coated.
  7. 7Heat the vegetable oil in a wok or large, deep frying pan over a medium-high heat for a few minutes.
  8. 8Heat the vegetable oil in a wok or large, deep frying pan over a medium-high heat for a few minutes.
  9. 9Heat the vegetable oil in a wok or large, deep frying pan over a medium-high heat for a few minutes.
  10. 10Once 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.
  11. 11Once 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.
  12. 12Once 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.
  13. 13Working 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).
  14. 14Working 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).
  15. 15Working 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).
  16. 16Remove each batch of chicken with a slotted spoon and set aside.
  17. 17Remove each batch of chicken with a slotted spoon and set aside.
  18. 18Remove each batch of chicken with a slotted spoon and set aside.
  19. 19Discard all but around 2 tbsp of the oil.
  20. 20Discard all but around 2 tbsp of the oil.
  21. 21Discard all but around 2 tbsp of the oil.
  22. 22Add the diced peppers, onions, and finely diced garlic to the wok and fry for a couple of minutes.
  23. 23Add the diced peppers, onions, and finely diced garlic to the wok and fry for a couple of minutes.
  24. 24Add the diced peppers, onions, and finely diced garlic to the wok and fry for a couple of minutes.
  25. 25Add the red chilies (deseeded if preferred for less spice) and the firm white parts of the spring onions and fry for a minute longer.
  26. 26Add the red chilies (deseeded if preferred for less spice) and the firm white parts of the spring onions and fry for a minute longer.
  27. 27Add the red chilies (deseeded if preferred for less spice) and the firm white parts of the spring onions and fry for a minute longer.
  28. 28Stir in the cooked chicken.
  29. 29Stir in the cooked chicken.
  30. 30Stir in the cooked chicken.
  31. 31Stir in the granulated sugar, oyster sauce, and the remaining 1 tbsp of light soy sauce.
  32. 32Stir in the granulated sugar, oyster sauce, and the remaining 1 tbsp of light soy sauce.
  33. 33Stir in the granulated sugar, oyster sauce, and the remaining 1 tbsp of light soy sauce.
  34. 34Toss in the fried cashews and the green parts of the spring onion.
  35. 35Toss in the fried cashews and the green parts of the spring onion.
  36. 36Toss in the fried cashews and the green parts of the spring onion.
  37. 37Ensure the sugar has fully dissolved and the sauce has a glossy texture that lightly coats everything.
  38. 38Ensure the sugar has fully dissolved and the sauce has a glossy texture that lightly coats everything.
  39. 39Ensure the sugar has fully dissolved and the sauce has a glossy texture that lightly coats everything.
  40. 40Serve and enjoy, preferably with cooked rice.
  41. 41Serve and enjoy, preferably with cooked rice.
  42. 42Serve and enjoy, preferably with cooked rice.

Ingredients

  • 600 g boneless skinless Chicken Thighs
  • 600 g boneless skinless Chicken Thighs
  • 600 g boneless skinless Chicken Thighs
  • 1 tsp White Pepper
  • 1 tsp White Pepper
  • 1 tsp White Pepper
  • 1 tbsp Light Soy Sauce
  • 1 tbsp Light Soy Sauce
  • 1 tbsp Light Soy Sauce
  • 2 tsp Light Soy Sauce
  • 2 tsp Light Soy Sauce
  • 2 tsp Light Soy Sauce
  • 50 g Plain Flour
  • 50 g Plain Flour
  • 50 g Plain Flour
  • 120 ml Veg Oil
  • 120 ml Veg Oil
  • 120 ml Veg Oil
  • 200 g Unsalted Cashew Nuts
  • 200 g Unsalted Cashew Nuts
  • 200 g Unsalted Cashew Nuts
  • 2 medium White Onions
  • 2 medium White Onions
  • 2 medium White Onions
  • 2 medium Peppers
  • 2 medium Peppers
  • 2 medium Peppers
  • 4 cloves Garlic
  • 4 cloves Garlic
  • 4 cloves Garlic
  • 2 Red Chillies
  • 2 Red Chillies
  • 2 Red Chillies
  • 3 Spring Onion
  • 3 Spring Onion
  • 3 Spring Onion
  • 1.5 tbsp Granulated Sugar
  • 1.5 tbsp Granulated Sugar
  • 1.5 tbsp Granulated Sugar
  • 1 tbsp Oyster Sauce
  • 1 tbsp Oyster Sauce
  • 1 tbsp Oyster Sauce
  • Cooked Rice
  • Cooked Rice
  • 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.