Serves 4
Directions
- 1Combine the chicken with the white pepper and 2 tsp soy sauce in a large mixing bowl.
- 2Mix in the flour until the chicken is fully coated.
- 3Heat 120ml of oil in a wok or large, deep frying pan over medium-high heat for a few minutes.
- 4Once hot, add the cashews and fry until deep golden, keeping an eye on them to prevent burning.
- 5Remove the cashews with a slotted spoon and place them in a bowl, leaving the oil behind.
- 6Working in two batches, shake off any excess flour from the chicken and add it to the oil.
- 7Fry the chicken until golden and crisp on the outside and piping hot through the center (about 5 minutes per batch).
- 8Remove each batch with a slotted spoon and set aside.
- 9Discard all but about 2 tbsp of oil from the wok.
- 10Add the peppers, onions, and garlic to the wok and fry for a couple of minutes.
- 11Add the chilli and firm white parts of the spring onions and fry for one minute longer.
- 12Stir in the chicken, then stir in the sugar, oyster sauce, and the remaining 1 tbsp of soy sauce.
- 13Toss in the cashews and the rest of the spring onion.
- 14Ensure the sugar has fully dissolved and the sauce has a glossy texture that lightly coats everything.
- 15Serve and enjoy, preferably with cooked rice.
Ingredients
- 600 g boneless skinless Chicken Thighs
- 1 tsp White Pepper
- 1 tbsp Light Soy Sauce
- 2 tsp Light Soy Sauce
- 50 g Plain Flour
- 120 ml Veg Oil
- 200 g Unsalted Cashew Nuts
- 2 medium White Onions
- 2 medium Peppers
- 4 cloves Garlic
- 2 Red Chillies
- 3 Spring Onion
- 1.5 tbsp Granulated Sugar
- 1 tbsp Oyster Sauce
- Cooked Rice
Equipment
mixing bowlwokslotted spoon
Tips
- Deseed red chilies to reduce spice.
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