Thai Style Crispy Cashew Chicken Ls Recipe

Prep and coat

Trim any excess fat from the chicken thighs and slice into 1-inch bite-sized pieces. In a bowl combine salt, black pepper and soy sauce; toss the chicken pieces to coat. Beat the egg lightly in a small bowl and add to the chicken; mix until combined. Place the cornstarch in a shallow dish. Working in batches if necessary, dredge each chicken piece in cornstarch, shaking off any excess so pieces are evenly coated.

Fry until crispy

Heat a heavy skillet or wok over medium-high heat and add 1 cup oil. When oil reaches 350°F (or shimmering and a drop of cornstarch sizzles immediately), add chicken in a single layer without overcrowding. Fry 3–4 minutes, turning as needed, until golden brown and cooked through (internal temperature 165°F). Transfer fried chicken to a paper towel-lined tray to drain. If doing multiple batches, let oil return to temperature between batches.

Mix sauce

While chicken fries, whisk together low-sodium soy sauce, oyster sauce, rice vinegar, dark brown sugar and chicken stock in a small bowl until sugar dissolves. In a separate small cup dissolve 1 tsp cornstarch in 1 tbsp cold water to make a slurry; set both aside.

Sauté aromatics

When the chicken is done and mostly drained, pour off excess oil from the skillet leaving about 1 tablespoon. Reduce heat to medium. Add 1 tablespoon vegetable oil if skillet is dry. Add minced garlic, sliced shallot, and dried chilies; sauté 30–45 seconds until fragrant but not browned.

Add vegetables and combine

Add the bell pepper and most of the scallions (reserve a few for garnish). Stir-fry 1–2 minutes until pepper begins to soften but remains crisp. Pour the prepared sauce into the pan and bring to a simmer. Stir the cornstarch slurry once more and pour into the simmering sauce, stirring constantly until sauce thickens and becomes glossy, about 30–45 seconds.

Finish with chicken

Return the fried chicken and cashews (reserve a small handful for garnish) to the skillet. Toss quickly to coat every piece with sauce and warm through, 1–2 minutes. Turn off heat and stir in sesame oil. Taste and adjust — add a squeeze of lime or a pinch more sugar or soy to balance if needed.

Transfer the cashew chicken to a serving platter. Sprinkle reserved scallions, remaining cashews, cilantro and toasted sesame seeds over the top. Serve immediately with lime wedges on the side and steamed jasmine rice or vegetables. Leftovers keep in an airtight container in the refrigerator for 2–3 days; reheat in a skillet to preserve crispness.