Thai Cashew Chicken

Ingredients

• 1.75 cup chicken breast or thighs, cubed
• 0.33 cup tempura flour or cornstarch
• 2 cup oil, for frying
• 2 whole dried chilies
• 2 tbsp oil, for stir-frying
• 3 clove garlic
• 2 tbsp thai chili paste
• 2 tbsp oyster sauce
• 1.5 tbsp light soy sauce
• 1 tbsp white sugar
• 3 tbsp water
• 1 whole onion
• 2 whole bell peppers, mixed colors
• 0.5 cup cashew nuts, roasted
• 6 stalk green onions

Instructions

1. Toss the chicken pieces with the tempura flour (or cornstarch) until lightly coated.
2. Heat oil in a deep pan or wok to 350F. Fry the chicken in batches until golden brown and cooked through, about 3-4 minutes. Drain on a paper-towel-lined plate. If using dried chilies, fry them for about 10 seconds and set aside.
3. Wipe out the wok, add the 2 tbsp fresh oil, and heat over medium. Add the garlic and stir-fry until fragrant, about 30 seconds.
4. Stir in the Thai chili paste, oyster sauce, soy sauce, sugar, and water until combined into a sauce.
5. Add the onion and bell peppers; stir-fry 2-3 minutes until just tender.
6. Return the fried chicken to the wok along with the cashews and fried dried chilies. Toss until everything is coated in the sauce.
7. Stir in the green onions and serve immediately with steamed jasmine rice.