Thai Cashew Chicken Recipe
Chicken cashew is a traditional Thai dish that combines protein with the numerous health benefits of cashews. When prepared properly, cashew chicken is a flavorful and popular dish that strikes the perfect balance of taste.
Ingredients
Seasoning Sauce
- 1 tablespoon sweet dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1/ 2 teaspoon white pepper, ground
- 6 tablespoon chicken stock or water (we prefer using stock as it consists of more flavor)
Curry
- 400 grams of boneless chicken cut into bite-sized cubes.
- 2 tablespoon of all-purpose white flour (you may also use cassava flour if you are opting for a gluten-free variant).
- ⅔ cup of cooking oil. Use any variant that you have even olive oil.
- 2 tablespoon of garlic, finely chopped
- 1 cup yellow onion wedges
- ⅔ cup Thai red chilies, deep fry them
- 1 cup raw cashews
- ⅔ cup red spur chilies, thinly sliced
- ⅔ cup banana chili peppers, thinly sliced
- ⅔ cup spring onion cut into small chunks of 2.5 cm each
Instructions
- Mix all the ingredients together in a bowl. Make sure they are well-blended and set the bowl aside. We will use it later.
- Heat up the oil in your wok or deep fry pan and add your cashews to the oil. Fry them for a minute or minute and a half maximum.
- As soon as they turn golden brown, take them out of the wok and straight on an absorbent paper. This is a quick step and hence your oil has to be hot otherwise the cashews won’t turn golden.
- Make sure that the oil is drained properly. The quality of cashews also matters a lot here.
- Then use the same oil to fry the dry chilies. Fry them for a minute and they will turn crispy. Don’t let them turn black. Similarly, drain the oil from chilies and set them aside.
- For the chicken, you need to defrost it, dice it into bite-sized cubes (make sure there are no bones), mix them with flour to create an even coat.
- After proper coating, fry the chicken in the same oil. You might want to reduce the heat a bit to make sure that the chicken is cooked all the way. It normally takes 5 to 6 minutes for the chicken to cook all the way without drying out.
- As soon as the external coating starts to turn golden, take it out of the oil and drain any excess oil to keep the chicken crispy.
- Cut down all your vegetables. We have mentioned the preparation of vegetables in the ingredients above so you might want to look at that.
- Add 1 tablespoon of oil in a clean wok (you can use a frying pan as well) and set it to heat at a medium-high flame.
- Put garlic in the oil and fry it for a couple of seconds. As soon as the garlic starts getting golden, put in the onions and fry the mix until the onions lose color and become translucent.
- Add the thinly sliced chilies next to the mix. At this stage, if your wok starts getting dry, you can add a little bit of oil or water to ensure that the vegetables do not get charred or burnt.
- Remember the seasoning sauce that we set aside? Take it out and add it in the wok till it thickens and turns into a sticky gloop.
- Finally add all your deep-fried items, the chicken, cashews, and the fried chilies. Mix them and gently stir until each and every ingredient is coated with sauce. If you feel that the sauce isn't coating well, you can add a few drops (around a tablespoon) or water.
- Don’t forget to turn off the heat.
Nutrition
Calories: 937kcalCarbohydrates: 47gProtein: 40gFat: 68gSaturated Fat: 8gCholesterol: 90mgSodium: 810mgFiber: 6gSugar: 13g
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