Recipe of Homemade Thai Inspired Cashew Chicken With Chilli

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, thai inspired cashew chicken with chilli. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Thai Inspired Cashew Chicken With Chilli is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Thai Inspired Cashew Chicken With Chilli is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have thai inspired cashew chicken with chilli using 19 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Thai Inspired Cashew Chicken With Chilli:

1. Take 1 chicken breast, cut into bite sized pieces,
2. Take 3 spring onions, sliced lengthways, finely,
3. Make ready 1/2 an onion, chopped into chunky bite sized pieces,
4. Make ready 1 handful long green or red finger/Thai chillies, stems removed,
5. Get 20 g (a small handful) unsalted natural cashew nuts,
6. Take Dried whole red Birdseye chillies, to taste, (I used 1/2 tbsp),
7. Make ready 1.5 tbsp cornflour,
8. Take 1 generous pinch white pepper,
9. Prepare Cooking oil, vegetable or sunflower recommended
10. Make ready For the sauce:
11. Prepare 3 cloves fresh garlic, crushed,
12. Get 1 tsp dark soft brown sugar,
13. Take 1 tbsp light soy sauce,
14. Prepare 1 heaped tsp quality oyster sauce, (I used Lee Kum Lee),
15. Take 1 tsp dark soy sauce,
16. Take 1 tsp fish sauce,
17. Get 4 tbsp water,
18. Get Serving suggestion:
19. Prepare Boiled/steamed white rice

Instructions to make Thai Inspired Cashew Chicken With Chilli:

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

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