Ingredients (Serves 3 – 4)
- Chicken thighs – 400 gm, cut into bite-sized pieces
2. Salt and pepper – 1 pinch
Corn starch – 2.5 – 3 tbsp
Soy sauce – 1 tsp
Oil – 1 tsp
2. Oil – To shallow / deep fry
3. Dried red chilies – 4 – 5, broken (adjust according to spice tolerance)
Whole cashew nuts – 1/3 cup
4. Garlic – 2 tsp, minced
Ginger – 1/2 tsp, minced
Onion – 1/2 cup, cubed
Green bell pepper – 1/3 cup, cubed
Red bell pepper – 1/3 cup, cubed
Mushroom – 1/3 cup, quartered (optional)
5. Soy sauce (light) – 2 tsp
Soy sauce (dark) – 2 tsp
Fish sauce – 1/2 – 3/4 tsp (You can avoid adding it if you want)
Oyster sauce – 2 tbsp
Thai roasted chili paste or sambal oelek – 1 tsp
Sugar – 1/2 tsp
Chicken stock / vegetable stock / water – 2 – 3 tbsp
Corn starch – 1/2 tsp
Chinese black vinegar / white rice vinegar- 1 tsp
6. Spring onion – 3 tbsp, cut into 1 inch pieces
Method
- Combine chicken thighs with all the ingredients numbered 2. Combine all the sauces numbered 5 in a small bowl.
- Heat oil in a pan. Shallow / deep fry the chicken thighs for about 6 – 8 minutes on both sides till light golden and cooked through. Drain on to a paper towel.
- Remove all but 1.5 tbsp oil from the pan. Add cashews and fry till golden. Remove to a bowl. Next add dried red chilies and fry till browned.
- Now add garlic, onion, bell pepper cubes and mushroom. Stir-fry for 2 – 3 minutes. Add fried chicken , sauces and mix well. Cook for a minute or two over high heat. Add fried cashews, spring onion and toss well. Serve with fried rice / noodles.
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