This is pretty much the best chicken cashew that I have ever had. It tastes better than one from a restaurant, or even the streets of Thailand . It’s also exceptionally easy to make and mega, mega cheap. You can pretty much source all the ingredients from your local Korean supermarket too. The only thing a tiny hard to get is the dried chilies (말린고추), but most supermarkets should have them. If you cant find them just use regular chillies , don’t deny yourself the pleasure that is this dish of delightfulness.
3 chicken breasts (trust me you will want this many)
5 tablespoons of cornflour
3 tablespoons of flour
3 cloves of garlic
1 inch of ginger (optional)
1 red pepper
6 mushrooms (optional)
2-3 small dried chillies
100g of cashews
A bunch green onions
Oil for frying (soy-bean or grape-seed, not olive oil)
2 tablespoons of brown sugar
2 tablespoons of soy sauce
1 tablespoon of sweet soy sauce
6 tablespoons of oyster sauce
1 tablespoon of sesame seed oil
1. Mix the flour and cornflour together, then season it with salt and pepper then set aside.
2. Chop the chicken breasts up into bite size pieces and coat in the seasoned flour. Heat the oil up very hot then quickly fry the pieces of chicken. They only need to be browned on the outside, no need to cook them the whole way through. When they are done remove from the oil and set aside.
3. Drop the dried chilli into the oil and fry for a minute or so. How much chilli you use, really depends on how hot you like it. Remove from the pan and place with the chicken.
4. Pour away most of the oil leaving a tablespoon or two and return to a medium heat. Chop the onion and add to pan. Chop the garlic and ginger and add them too. Stir regularly.
5. Chop the mushrooms and pepper and add to the pan as well. After frying for a minute or so, add the chicken, chillies and cashew nuts.
6. While the chicken and vegetables are cooking, make the sauce. Put the oyster sauce, soy sauce, sugar and sesame seed oil in a bowl and whisk together. Pour the sauce into the pan and make sure everything is coated. Cut the green onions into pieces and stir and turn off the heat. Serve with plain white rice, or egg fried rice if you are feeling really special.