Gai Phad Mamuang Himmapaan

Ingredients for 1 servings:

• 150 g chicken breast, thinly sliced
• 0.33 cup flour
• ½ cup cashew nuts
• ¼ cup chili pepper(s), mild large, alternatively sweet peppers
• 1 small chili pepper(s), hot
• 1 small onion(s)
• 3 spring onions
• 2 garlic cloves
• ¼ tsp salt
• 2 tsp fish sauce
• 1 tsp soy sauce
• 1 tsp oyster sauce
• 2 tsp palm sugar, regular sugar works too
• 1 tsp tamarind paste
• Oil for frying and deep-frying

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Thai chicken with cashew nuts

Coat the chicken slices in flour and let sit in the refrigerator for 10 minutes. Meanwhile, cut the mild chili and spring onions into 1 cm pieces, thinly slice the fresh chili crosswise, and finely chop the onion and garlic. Heat 2-3 fingers of oil in a pan or pot, fry the chicken pieces until crispy brown. Scoop out the excess oil, drain on kitchen paper, and set aside. Collect all but a small amount of the oil in a container. If you filter it and then refrigerate it, you can reuse it. Add the garlic, onion, chili peppers, and cashew nuts to the same pan, fry briefly, then deglaze with the fish, soy sauce, oyster sauce, palm sugar, and tamarind sauce (it’s best to mix them beforehand, as this will help the sugar melt more easily). Then add the chicken back in and mix well. Finally, add the spring onions, turn off the heat, and wait a moment. Tip: You can also add vegetables; broccoli, cauliflower, or baby corn work well (because of their firmness). Blanch the vegetables briefly beforehand, then simply add them at the end.