Gai Pad Med Mamuang — Thai Cashew Chicken

Cut 500 g boneless chicken thigh into pieces about 3 cm. Cut the onion into petals, the bell pepper into strips, the green onion into 3 cm lengths, and finely chop the garlic. Mix the wheat flour with white pepper and coat the chicken evenly in the mixture.

Heat 250 ml vegetable oil in a wok or deep skillet. Fry the cashews for 2–3 minutes until light golden, then transfer to a paper towel. In the same oil, fry the dried red chili for 10–15 seconds, and remove it as soon as it lightens in color.

Fry the chicken in batches in the oil over medium heat for about 4–5 minutes, until the flour coating sets and the meat is cooked through. Transfer the chicken to a paper towel and drain the oil, leaving about 1 tbsp in the skillet.

Return the skillet to low heat, add the garlic and onion, and sauté for about 1 minute, taking care not to let the garlic brown.

Add the oyster sauce, light soy sauce, sweet dark soy sauce, sugar and water to the skillet. Stir and heat for 30–60 seconds until the sauce is hot and slightly thickened.

Return the chicken to the skillet and stir quickly for 1 minute so the sauce coats every piece. Add the cashews, bell pepper and green onion, and stir for another 30–60 seconds, keeping the vegetables slightly crisp.

Remove from heat, plate the dish and sprinkle with the fried dried chili. Serve immediately while the chicken is hot and the cashews are crunchy.