# THAI CASHEW CHICKEN

This is a delicious Thai Cashew Chicken recipe that is simple to make with common ingredients.

- 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
- 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

## Instructions

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

## Equipment

- Wok
- Large, deep frying pan
- Slotted spoon
- Large 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.

## Source

- Original video: https://vm.tiktok.com/ZNdUtM7dJ/
- Recipe page: https://www.cliprecipe.com/recipe/ed651c51-8e68-4124-8c62-d9ece532ca10
- 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