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Crispy Chicken with Cashew Nuts
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Thailand Authentic home cooking from Thailand, with US measurements.
Originally published on Cookpad Thailand as ไก่กรอบผัดเม็ดมะม่วง
A picture of Crispy Chicken with Cashew Nuts.

Crispy Chicken with Cashew Nuts

Ig: gotoeatwithmoo
Ig: gotoeatwithmoo @moo1988

Sorry, I didn't take step-by-step photos during the process 🥲

Sorry, I didn't take step-by-step photos during the process 🥲

Read more

Crispy Chicken with Cashew Nuts

Ig: gotoeatwithmoo
Ig: gotoeatwithmoo @moo1988

Sorry, I didn't take step-by-step photos during the process 🥲

Sorry, I didn't take step-by-step photos during the process 🥲

Read more
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Ingredients

40 minutes
Serves 2 servings
  1. 10.5 oz (300 grams)chicken breast, cut into pieces
  2. 2–3 tablespoons (10–20 grams) cashew nuts
  3. Crispy frying flour (tempura or all-purpose flour)
  4. 5dried chilies, fried
  5. 1fresh chili, sliced diagonally
  6. 2medium onions, cut into wedges
  7. 2–3 green onions, cut into large pieces
  8. 5–6 cloves garlic, finely chopped
  9. Seasonings
  10. 2 tablespoonsoyster sauce
  11. 2 teaspoonsgranulated sugar
  12. 2 tablespoonssoy sauce
  13. 1/2 cupwater (120 ml)
  14. 1 tablespoonChinese cooking wine (Shaoxing wine)
  15. Chicken Marinade
  16. 1 tablespoonoyster sauce
  17. 1 teaspoonground white pepper
  18. 1/2 tablespoonsoy sauce
  19. 1 cupcrispy frying flour (about 120 grams)
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Steps

40 minutes
  1. 1

    Marinate the chicken with the marinade ingredients for 5 minutes. Then coat the chicken pieces evenly with crispy frying flour and deep-fry until golden and crispy.

  2. 2

    Heat a pan and sauté the garlic in oil until fragrant. Add all the seasonings except the Chinese cooking wine. Stir until the sauce thickens, then pour the Chinese cooking wine around the edge of the pan and increase the heat to high.

  3. 3

    Add the fried chicken to the sauce and toss to coat. Add the onions, dried chilies, fresh chili, green onions, and cashew nuts. Stir everything together until well combined.

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Ig: gotoeatwithmoo
Ig: gotoeatwithmoo @moo1988
Published in the US on August 20, 2025 14:01

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