250 grams chicken breast, cut into bite-size pieces
1 tbsp all-purpose flour
1/2 tbsp cornflour
Salt, pepper, and crushed red chilli according to taste.
cooking oil for frying.
Marinate chicken and deep fry until golden brown.
4 tbsp oil
1 tbsp. garlic, crushed and chopped (I used about 4 big cloves)
1/2 cup onions, sliced into wedges (I used 1 small onion)
1/3 cup dry Thai chilli deep fried
1/2 cup raw unsalted cashew nuts
1/3 cup fresh long red chilli, thinly julienned
1/2 cup capsicum cut in thin
1/2 cup carrots cut in thin strips
1/3 cup green onions (spring onions), cut in 2.5 cm pieces
1 1/2 tbsp soy sauce
1/2 tbsp. oyster sauce
11/2 tbsp vinegar
1/4 tsp. ground white pepper
pinch of salt
pinch of sugar
1 tsp red chilli powder
1/2 tsp paprika powder
1 chicken cube dissolved in one cup water.
1 tbsp cornflour.
Mix all these ingredients together and keep aside.
Deep fry cashew nuts and dry red chillies and keep aside.
In a pan take 4 tbsp oil Then toss in your garlic, stir-fry for about 10 seconds, and then add in the onions. Stir-fry for a few seconds until the onions become translucent.
Add carrots and cook for 3 to 4 min then add in the capsicum and red chillies. At this stage, you can add in a few sprinkles of water if your wok is getting dry, but don’t add too much water.
Grab your seasoning sauce mixture, and add it to the wok. Keep stirring and you’ll see that the sauce quickly begins to thicken. Once the sauce is thick, add in the chicken, cashew nuts, and dried chillies, and gently stir,
You don’t need to stir for very long, just a couple minutes max.
The final step is to add the green onions and give your cashew chicken a few quick stirs, and then turn off the heat.
The green onions will still cook a little from the heat of the other ingredients and you want them to remain crisp and fragrant.