Gai pad met mamuang (cashew chicken)

A popular Chinese-influenced Thai stir-fry: crispy-fried chicken with fried cashews and dried chilli in a slightly sweet chilli-jam sauce. Only mildly spicy.

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Method

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1. Toss the chicken in the cornflour. Mix the chilli jam, oyster sauce, soy sauce, fish sauce, sugar and water.
2. Heat the oil in a wok over medium heat, and fry the cashews, stirring, for 2-3 minutes until golden, then remove. In the same oil, fry the dried chillies for a few seconds until darker, and remove those too. ⏱ Timer: 2 min
3. Pour off most of the oil, leaving about 2 tbsp. Over high heat, fry the chicken in batches for 3-4 minutes each until golden and cooked through, then remove. ⏱ Timer: 3 min
4. In the remaining oil, fry the garlic and onion for 30 seconds, then add the bell pepper and toss for 1 minute. ⏱ Timer: 1 min
5. Return the chicken, pour in the sauce, and toss until it glazes the meat glossily.
6. Stir in the cashews, fried chillies and spring onion, and serve at once with rice.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Only eat the dried chilli whole if you can handle it: it's more for aroma than heat.
• Always add the cashews at the end so they stay crunchy.

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• Ayam masak merah (chicken in tomato-chilli sauce)
• Hainanese chicken rice (poached chicken with chicken rice and ginger-chilli sauce)

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