Summary

Ingredients

• 150 g chicken breast, thinly sliced
• 0.33 cup flour
• 0.5 ½ cup cashew nuts
• 0.25 ¼ cup chilli pepper (s), mildly large, alternatively sweet peppers
• 1 small chilli pepper (s), hot
• 1 small onion (s)
• 3 spring onion (s)
• 2 cloves garlic)
• 0.25 teaspoon ¼ salt
• 2 teaspoons fish sauce
• 1 teaspoon soy sauce
• 1 teaspoon oyster sauce
• 2 teaspoons palm sugar, normal sugar is also possible
• 1 teaspoon tamarind paste
• Oil, for frying and deep-frying

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Instructions

1. Turn the chicken slices in flour and leave them in the refrigerator for 10 minutes.
2. Meanwhile, cut the mild chilli and spring onions into 1 cm pieces, cut the fresh chilli diagonally into thin slices, cut the onion and garlic into small pieces.
3. Then heat 2-3 fingers` breadths of oil in a pan or saucepan, fry the chicken pieces until they are crispy brown, scoop out, drain on paper towels, set aside.
4. Catch the oil in a container except for a small residue. If you filter it and then put it in the refrigerator, you can use it multiple times.
5. Put the garlic, onion, chilli peppers and cashew nuts in the same pan, fry them very briefly, deglaze with fish, soy sauce, oyster sauce, palm sugar, tamarind sauce (best to stir beforehand, then the sugar will melt more easily). Then add the chicken back in and mix well.
6. Finally add the spring onions, switch off the stove and wait a short moment.
7. Tip:
8. You can also add vegetables, broccoli, cauliflower or baby corn go well (because of their firmness). To do this, briefly blanch the vegetables beforehand, then simply add them at the end.