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Categories:
chicken chicken thigh light soy sauce freshly ground white pepper oil oil garlic onion spring onions fish sauce oyster sauce sugar chilies handful freshly
Viewed: 63 - Published at: 8 years agoIngredients
- For the chicken
- 400g boneless chicken thigh fillets
- light soy sauce
- freshly ground white pepper
- oil for deep frying
- For the stir fry
- 3 tablespoons oil
- 1 tablespoon garlic, finely chopped
- 1 onion, cut into wedges
- 2 spring onions, cut into 1 inch lengths
- fish sauce
- oyster sauce
- palm sugar , grated into a powder
- whole dried chilies, deep fried
- 1 handful freshly roasted cashew nuts
Method
- MARINADE - Slice the chicken into chunks and combine with light soy sauce and white pepper, allow to marinade for 30 minutes.
- DEEP FRY- Coat the marinaded chicken in cornflour and deep fry over medium heat until golden and fully cooked, set aside.
- SEASONING- Combine fish sauce, oyster sauce and palm sugar together in a bowl and add to the wok.
- FINISHING - Sprinkle with the dried chilies and roasted cashew nuts and serve.
