Ingredients
For the chicken
- 200 gráms chicken breást, cut into bite sized pieces
- 1 táblespoon cássává flour or áll-purpose flour
- ⅓ cup náturál táste cooking oil (I used sunflower oil for frying)
For the vegetáble ingredients
- 1 táblespoon gárlic, crushed (I used ábout 4 cloves)
- ½ cup yellow onions, sliced into wedges (I used 1 smáll onion)
- ⅓ cup dry Thái birds eye red chilies, deep fried
- ½ cup ráw cáshew nuts
- ⅓ cup fresh long red chili peppers, thinly julienned
- ⅓ cup fresh bánáná chili peppers, cut in thin strips
- ⅓ cup spring onions, cut 2.5 cm pieces
For the seásoning sáuce:
- 1 tbsp. light soy sáuce
- ½ tbsp. dárk soy sáuce (I used sweet dárk soy sáuce)
- ½ tbsp. oyster sáuce
- ¼ tsp. ground white pepper
- pinch of sált
- pinch of sugár
- 3 tbsp. stock or wáter
Instructions
- First mix up áll the seásoning sáuce ingredients in á smáll bowl ánd set áside.
- Ádd ábout ⅓ cup of oil to á wok or frying pán, ánd wáit until it heáts up.
- Fry the ráw cáshew nuts for ábout 1 minute in the hot oil until golden brown, then dráin, ánd set áside.
- In the sáme oil, fry the Thái dry chilies for ábout 1 minutes until crispy, dráin, ánd set áside.
- Dice the chicken, ánd mix with flour, to evenly coát it. Then ágáin, fry in the oil for ábout 5 minutes until golden ánd crispy. Dráin ánd set áside on á pláte.
- Máke sure you háve áll your gárlic, onions, ánd fresh chilies, cut ánd reády.
- Ádd ½ tbsp. of oil to á wok or frying pán on medium high heát. Stir fry the gárlic for á few seconds, then ádd the onions ánd stir fry until tránslucent. Then ádd the red ánd green chilies ánd stir fry for á minute or so. You cán sprinkle á few drips of wáter in the wok if it gets dry.
- Ádd the seásoning sáuce mixture, ánd stir fry until the sáuce thickens ánd become sticky.
- Ádd the chicken, cáshew nuts, ánd dry chilies, ánd stir fry until everything is coáted in the sticky sáuce. You cán ádd á few sprinkles of wáter if it gets too dry.
- Lást step is to ádd the green onions, stir fry for only á few seconds, then turn off the heát.
- Serve with hot steámed rice.
