Summary

Ingredients

• 300 g chicken breast
• 0.5 ½ cup cashew nuts, unroasted, unsalted
• 1 small onion (s), diced
• 2 cloves garlic, chopped
• 5 large chilli pepper (s), dried, cut into 1. cm pieces
• 3 spring onions, cut into cm pieces
• some flour
• 1 tablespoon sriracha sauce
• 2 tablespoon oyster sauce
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce (Nam Pla)
• 2 teaspoons sesame oil
• 3 tablespoons water
• 2 cup oil, for deep-frying (e.g. peanut oil)

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Instructions

1. Cut the chicken breast into pieces, drizzle with a little soy sauce and let it soak for a few minutes, then cover with the flour, not too thick.
2. Heat the oil in the wok and deep-fry the chicken pieces until they are light brown and crispy, then remove them and place on kitchen paper.
3. Fry the raw cashew nuts in the same oil on a low flame until light brown. The oil must not be too hot, otherwise the nuts will become bitter. Take out and in the same oil fry the chili peppers for a few minutes without burning them.
4. Mix the Sriracha, oyster sauce, sugar, soy sauce, fish sauce, sesame oil and water in a bowl.
5. Pour off the oil from the wok except for 2 tablespoon. Heat the wok again and fry the garlic briefly, then add the onions and sauté. Add the meat again, then the sauce mixture, stir a little, then add the cashew nuts, chilli and spring onions and fry everything for 1 - 2 minutes.
6. Serve with rice.