Thai cashew chicken was invented in 1960s Bangkok hotels to use expensive imported cashews that locals couldn't afford.
Thai Cashew Chicken
Savor the vibrant flavors of Thailand with this mouthwatering Thai Cashew Chicken! Tender chicken pieces are stir-fried to perfection with crunchy cashews and a medley of colorful veggies, all tossed in a zesty sauce that will tantalize your taste buds. Get ready to whip up this quick and satisfying dish that’s sure to become a weeknight favorite!
Prep
15
min
Cook
20
min
Serves
4
people
Level
intermediate
The Story
This Bangkok street food legend was actually invented by Chinese immigrants in Thailand's 1960s economic boom—they took their traditional cashew stir-fry technique, swapped the usual pork for local chicken thighs, and added Thai chilies plus oyster sauce to create what became every Western Thai restaurant's most ordered dish despite most Thais never eating it.
Regional Twist
In Northern Thailand's Chiang Mai province, they replace the standard cashews with locally grown macadamia nuts and add fermented fish sauce alongside the oyster sauce for that proper umami punch.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1.3 lbs (590 g) chicken thighs
- 2 red chillies
- 3 spring onion
- 2 medium white onions
Pantry Items
Amounts also listed in instructions below
- all-purpose flour (to taste)
- cooked rice (to taste)
- garlic (to taste)
- granulated sugar (to taste)
- light soy sauce (to taste)
- oyster sauce (to taste)
- peppers (to taste)
- unsalted cashew nuts (to taste)
- ½ cup (118 ml) vegetable oil
- white pepper (to taste)
👨🍳 Instructions
- 1
In a large mixing bowl, combine the chicken with the white pepper and 2 tsp of soy sauce. Mix in the flour until the chicken is fully coated.
- 2
Heat the oil in a wok or large frying pan over medium-high heat. Once hot, add the cashews and fry until deep golden. Remove and set aside.
- 3
Working in two batches, shake off excess flour from the chicken and add it to the oil. Fry until golden and crisp, about 5 minutes per batch. Remove and set aside, discarding all but 2 tbsp of oil.
- 4
Add the peppers, onions, and garlic to the pan and fry for a couple of minutes. Then add the chillies and the white parts of the spring onions, frying for another minute.
- 5
Stir in the chicken, sugar, oyster sauce, and remaining soy sauce. Toss in the cashews and the green parts of the spring onion. Serve with cooked rice.
💡 Pro Tips
- ✓Fry cashews at 325-350°F for 2-3 minutes until deep golden because the Maillard reaction at this temperature creates complex nutty flavors while maintaining their crunch through the final stir-fry.technique325-350°F for 2-3 minutes
- ✓Use chicken thighs at exactly room temperature (68-72°F) before coating because cold meat causes flour to clump and creates uneven coating that won't crisp properly.ingredient68-72°F
- ✓Maintain wok temperature at 400-450°F during the vegetable stir-fry stage to achieve 'wok hei' - the smoky flavor that develops when sugars caramelize rapidly without burning.equipment400-450°F
- ✓Add oyster sauce in the final 30 seconds of cooking because its high sugar content (15-20%) will burn and turn bitter if exposed to high heat for too long.timing30 seconds
- ✓Rest the coated chicken for 5 minutes before frying so the flour hydrates and creates a better seal, preventing oil absorption that would make the coating soggy.technique5 minutes
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
intermediate
Share this recipe
Thai cashew chicken was invented in 1960s Bangkok hotels to use expensive imported cashews that locals couldn't afford.
Thai Cashew Chicken
Savor the vibrant flavors of Thailand with this mouthwatering Thai Cashew Chicken! Tender chicken pieces are stir-fried to perfection with crunchy cashews and a medley of colorful veggies, all tossed in a zesty sauce that will tantalize your taste buds. Get ready to whip up this quick and satisfying dish that’s sure to become a weeknight favorite!
The Story
This Bangkok street food legend was actually invented by Chinese immigrants in Thailand's 1960s economic boom—they took their traditional cashew stir-fry technique, swapped the usual pork for local chicken thighs, and added Thai chilies plus oyster sauce to create what became every Western Thai restaurant's most ordered dish despite most Thais never eating it.
Regional Twist
In Northern Thailand's Chiang Mai province, they replace the standard cashews with locally grown macadamia nuts and add fermented fish sauce alongside the oyster sauce for that proper umami punch.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1.3 lbs (590 g) chicken thighs
- 2 red chillies
- 3 spring onion
- 2 medium white onions
Pantry Items
Amounts also listed in instructions below
- all-purpose flour (to taste)
- cooked rice (to taste)
- garlic (to taste)
- granulated sugar (to taste)
- light soy sauce (to taste)
- oyster sauce (to taste)
- peppers (to taste)
- unsalted cashew nuts (to taste)
- ½ cup (118 ml) vegetable oil
- white pepper (to taste)
👨🍳 Instructions
- 1
In a large mixing bowl, combine the chicken with the white pepper and 2 tsp of soy sauce. Mix in the flour until the chicken is fully coated.
- 2
Heat the oil in a wok or large frying pan over medium-high heat. Once hot, add the cashews and fry until deep golden. Remove and set aside.
- 3
Working in two batches, shake off excess flour from the chicken and add it to the oil. Fry until golden and crisp, about 5 minutes per batch. Remove and set aside, discarding all but 2 tbsp of oil.
- 4
Add the peppers, onions, and garlic to the pan and fry for a couple of minutes. Then add the chillies and the white parts of the spring onions, frying for another minute.
- 5
Stir in the chicken, sugar, oyster sauce, and remaining soy sauce. Toss in the cashews and the green parts of the spring onion. Serve with cooked rice.
💡 Pro Tips
- ✓Fry cashews at 325-350°F for 2-3 minutes until deep golden because the Maillard reaction at this temperature creates complex nutty flavors while maintaining their crunch through the final stir-fry.technique325-350°F for 2-3 minutes
- ✓Use chicken thighs at exactly room temperature (68-72°F) before coating because cold meat causes flour to clump and creates uneven coating that won't crisp properly.ingredient68-72°F
- ✓Maintain wok temperature at 400-450°F during the vegetable stir-fry stage to achieve 'wok hei' - the smoky flavor that develops when sugars caramelize rapidly without burning.equipment400-450°F
- ✓Add oyster sauce in the final 30 seconds of cooking because its high sugar content (15-20%) will burn and turn bitter if exposed to high heat for too long.timing30 seconds
- ✓Rest the coated chicken for 5 minutes before frying so the flour hydrates and creates a better seal, preventing oil absorption that would make the coating soggy.technique5 minutes