Thai Inspired Cashew Chicken With Chilli

Name: How to cook Thai Inspired Cashew Chicken With Chilli - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1-2 servings
Cuisine: Us

Introduce

Chef :

Natalie Marten (Windsor__Foodie)

Thai Inspired Cashew Chicken With Chilli

This is my attempt at a Thai dish called Cashew Chicken ( ไก่เม็ดมะม่วงหิมพานต์). I love using chillies in my cooking and so chose this dish to cook as it uses a lot of chilli! I really enjoyed recreating this at home and I love the crunchy texture of the chicken and cashews. The dish has a warm fiery heat from the chillies with a sweet and salty aftertaste. So delicious!

Ingredient

Food ration :

1-2 servings

Cooking time :

25 mins

chicken breast, cut into bite sized pieces,

spring onions, sliced lengthways, finely,

1/2

an onion, chopped into chunky bite sized pieces,

1 handful

long green or red finger/Thai chillies, stems removed,

20 g

(a small handful) unsalted natural cashew nuts,

1.5 tbsp

cornflour,

generous pinch white pepper,

3 cloves

fresh garlic, crushed,

1 tsp

dark soft brown sugar,

1 tbsp

light soy sauce,

heaped tsp quality oyster sauce, (I used Lee Kum Lee),

1 tsp

dark soy sauce,

1 tsp

fish sauce,

4 tbsp

water,

Cooking instructions

* Step 1

Heat around 1cm of cooking oil up in a wok. Once nice and hot fry the cashew nuts first, for around 1 minute until golden brown then remove using a slotted spoon and leave upon some kitchen towel to remove any excess oil. Next fry the fresh finger chillies, only do this for around 15-20 seconds until the skin blisters then remove. After add in the dried Birdseye chillies. Fry in the hot oil for around 15 seconds then remove and place into the kitchen towel.

* Step 2

Now take the chicken pieces and dredge it in the cornflour and a good pinch of white pepper until completely coated in a thin layer. Fry the chicken pieces until completely cooked through and the outside golden and nice and crispy. Test a larger piece by slicing into it to make sure it's not pink, then remove from the wok and lay on kitchen towel to remove any excess oil.

* Step 3

Make up the sauce by combining all of the ingredients listed under 'sauce' in the ingredients list. Stir until smooth.

* Step 4

Drain off any tainted oil from the wok and leave enough to coat the base, enough for frying, add a touch more if needed. Add in the onions and spring onions and stir fry whilst tossing everything around for about 2-3 minutes. The key is to move the ingredients around the wok continuously, so nothing catches or burns. Now add in the sauce and quickly coat all the ingredients. Allow the sauce to reduce and thicken slightly. This will only take around 20 seconds.

* Step 5

Re-add the fried cashews and chillies and then the chicken pieces. Toss everything together in the wok working quickly so the chicken stays crispy. Serve up and enjoy with your choice of side! :)