Thailand is a large country whose neighboring cultures and traditions have influenced it; this is particularly evident when it comes to food. Thai cuisine is world-famous, and rightly so. The cuisine of Thailand operates seamlessly to draw food lovers into its aromatic embrace, inspired by its neighboring countries and by distant cultures as well. The thick, creamy curries, fragrant sauces, flavourful snacks, and tempting treats are guaranteed to make you go back and forth to indulge in them.
The trick to cooking every Thai dish lies in precisely matching the five main flavors-acidic, bitter, salty, sweet and spicy, which requires expertise to learn. Therefore, each Thai dish is never dull, always bringing different textures, temperatures, and cooking styles into your palate.
Today I am sharing An easy-to-make spicy, Thai style chicken dish with impressive cashew, spring onion, and soy sauce flavors. Thai Cashew Chicken usually serves over rice, is one of the most popular dishes at any Thai restaurant.
First mix up light soy sauce, dark soy sauce, ground white pepper, salt, honey, and stock in a small bowl and set aside
Dice the chicken, and stir in the flour to coat it evenly.
In a frying pan, pour around 1⁄3 cup of oil and wait before it heats up.
Fry the Thai chilies until crispy for about 1 minute, drain, and set aside.
Then fry coated chicken for about 5 minutes in the oil until golden and crispy. Drain and bring onto a plate
heat 1/2 tbsp of cooking oil in frying pan on medium-high heat
Fry the garlic for a couple of seconds, then add the onions, then stir fry until translucent.
Include red and green the chilies, stir fry for about a minute. If it gets dry you can sprinkle a few drops of water in the wok.
pour in the mixture of sauce, and fry until the sauce thickens and becomes sticky.
Add the chicken, cashew nuts, and dry chilies, mix until the sticky sauce coats everything.
last add green onions, stir for a few seconds only and turn off the heat.
Serve with steamed rice, sweet.
Enjoy hot with steamed rice.
A must-try recipe for all Thai food lovers.
Ingredients
Directions
First mix up light soy sauce, dark soy sauce, ground white pepper, salt, honey, and stock in a small bowl and set aside
Dice the chicken, and stir in the flour to coat it evenly.
In a frying pan, pour around 1⁄3 cup of oil and wait before it heats up.
Fry the Thai chilies until crispy for about 1 minute, drain, and set aside.
Then fry coated chicken for about 5 minutes in the oil until golden and crispy. Drain and bring onto a plate
heat 1/2 tbsp of cooking oil in frying pan on medium-high heat
Fry the garlic for a couple of seconds, then add the onions, then stir fry until translucent.
Include red and green the chilies, stir fry for about a minute. If it gets dry you can sprinkle a few drops of water in the wok.
pour in the mixture of sauce, and fry until the sauce thickens and becomes sticky.
Add the chicken, cashew nuts, and dry chilies, mix until the sticky sauce coats everything.
last add green onions, stir for a few seconds only and turn off the heat.
Serve with steamed rice, sweet.
Enjoy hot with steamed rice.