Thai Cashew Fried Chicken Recipe |ไก่ผัดเม็ดมะม่วงหิมพานต์

Nguyên liệu

• 3 chicken breasts, thinly sliced
• 1 red bell pepper, thinly sliced
• 6 green onions, cut into 2-inch pieces
• 1 small white onion, cut into strips
• 5 fresh garlic cloves, minced
• 2-3 Thai dried chili peppers, cut into 1-in pieces, more or none depending on spice preference
• 1 cup cashews
• 1/4 cup to 1 cup or more corn starch
• 2 cups frying oil
• 1/4 cup oyster sauce
• 1/4 cup Thai light soy sauce
• 1/4 cup brown sugar
• 1/4 cup water

Cách làm

1. 1

   Dredge the chicken in the corn starch until all the pieces look white-ish and place in a bowl. I don’t ever measure and just add until it seems like I must be adding too much, but then it’s perfect.

2. 2

   Warm the oil in a wok over medium-high until small bubbles start to rise if you place a cashew in it.

3. 3

   Once the oil is warm, put in the cashews and fry for about a minute until they are a golden brown. Be careful because if the oil is too hot you can blacken them in 2 seconds, which I learned the hard way.

4. 4

   Place the cashews on a paper towel lined baking sheet.

5. 5

   Fry the chili peppers next for about a minute, and place on the baking sheet too.

6. 6

   Next, add the chicken, putting in one piece at a time to make sure they don’t all stick together.

7. 7

   Try to resist pushing it around too much, and wait until it hits a golden brown and place on the baking sheet. It should only take a few minutes since it’s cut into such small, thin pieces.

8. 8

   Once all the chicken is fried, take out most of the oil and leave a few tablespoons of it in the wok.

9. 9

   Place it on high heat, and add the onions, garlic and red peppers. Stir-fry until the onion is translucent and the red peppers softened.

10. 10

    Turn off the heat.

11. 11

    Mix the oyster sauce, light soy sauce, brown sugar and water in a bowl. Add the sauce at the end once the heat is off, along with the green onions. Mix it all up until every bite has some sauce on it.

12. 12

    Serve immediately with jasmine rice. Enjoy!