Thai Cashew Chicken

Name: The Culture Cook - Thai Cashew Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Thailand
Ingredients: 400.00 g chicken breast fillets, cut into bite-sized pieces; 0.50 cup corn flour (cornstarch); sea salt; 1.00 tbsp vegetable oil for deep frying, plus extra; 3.00 garlic cloves, roughly chopped; 1.00 onion, sliced; 0.50 cup raw cashews; 2.00 capsicums (bell peppers), deseeded and cut into bite-sized pieces; 5.00 dried red chillies, cut into small bite-sized pieces (optional); 0.25 cup sliced sprinonion (scallions); 3.00 tbsp soy sauce; 3.00 tbsp white vinegar; 3.00 tbsp sugar; 2.00 tsp dark sweet soy sauce; 1.00 tsp corn flour (cornstarch)

Author: Marthinus Strydom
Category: Chicken
Serves/Qty: 4.00

You'll be surprised at how easy it is to recreate the classic Thai restaurant dish at home and it's even more delicious than takeout! This dish is full of colorful vegetables, tender chicken, and a flavorful sauce that is sure to bring a smile to anyone's face.

Marthinus Strydom

The Story

There are a few different theories about the origin of Thai cashew chicken, but it is generally agreed that the dish originated in the central region of Thailand. One theory suggests that the dish was created by Chinese immigrants who settled in Thailand and adapted their cooking styles to use local ingredients. Another theory suggests that the dish was created by a Thai chef who was inspired by Szechuan-style cooking from China. Regardless of its exact origins, Thai cashew chicken has become a popular and beloved dish in Thailand and around the world.

The Culture Cook: Thai Cashew Chicken - chicken, thai

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Ingredients

Adjust Quanities

400 g chicken breast fillets, cut into bite-sized pieces

0.50 cup (24 Teaspoons) corn flour (cornstarch)

sea salt

1 tbsp (3 Teaspoons) vegetable oil for deep frying, plus extra

3 garlic cloves, roughly chopped

1 onion, sliced

0.50 cup (24 Teaspoons) raw cashews

2 capsicums (bell peppers), deseeded and cut into bite-sized pieces

5 dried red chillies, cut into small bite-sized pieces (optional)

0.25 cup (12 Teaspoons) sliced sprinonion (scallions)

Sauce

3 tbsp (9 Teaspoons) soy sauce

3 tbsp (9 Teaspoons) white vinegar

3 tbsp (9 Teaspoons) sugar

2 tsp dark sweet soy sauce

1 tsp corn flour (cornstarch)

Method

To make the stir-fry sauce, whisk the ingredients together in a small bowl.

Fill a saucepan or wok to about ¼ capacity with the vegetable oil. Heat over high heat. The oil is hot enough at 165°C/325°F or when a wooden spoon dipped into the oil forms small little bubbles.

Season the chicken with salt and toss with the corn flour. Shake off the excess flour and carefully add half the chicken to the hot oil. Cook, flipping the pieces every so often, for 3-4 minutes or until the exterior is just ‘sealed’ but before the pieces turn golden. Transfer to a tray lined with paper to drain. Repeat with the remaining chicken and flour.

Heat 1 tablespoon of oil in a clean wok or large frying pan over medium-high heat. Add the garlic and onion and stir-fry for half a minute. Add the cashews and dried chillies and stir-fry for another half a minute or until the cashews just start to turn golden. Add the capsicums and stir-fry for another minute. Then add the chicken and the stir-fry sauce and stir-fry for 2-3 minutes or until the sauce is thick and glossy. Toss through the spring onions and serve.