Cashew Chicken Korean style

This is a recipe from YT Aaron & Claire. I saw this last weekend and knew I had to make it.

Ingredients were in the fridge and all the sauces are a staple in my cupboard. I marinated the chicken for an hour, but I think that is not really needed. Just mix the chicken with its marinate and let it sit aside while you prepare the other stuff.

This is a take-out dish. The Thai version is available even here in Germany. But I stuck with the Korean style. In 30 minutes the food can be served. But only if you have a rice cooker that is fast enough.

Recipe:

400 g chicken thighs boneless

3 green onions, 1 yellow onion, 4 garlic cloves, 1 knob of ginger

1 yellow bell pepper, 1 red bell pepper

1/2 cup unsalted cashews

1 tbsp neutral oil

Marinate:

1 tbsp light soy sauce, 1 tsp oil, white pepper, 1 tbsp cornstarch, 1 tsp baking soda, 1 tbsp Chinese cooking wine

Sauce:

1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp dark soy sauce, 1 tbsp sugar, 4 tbsp cornstarch, 7 tbsp water, 1 tbsp chicken powder, white pepper, 1 tsp toasted sesame oil

I used skinless chicken and cut that in bite size chunks. They went in the marinate for 1 hour in the fridge.

I cut onion in slices and peppers in chunks. I separated the white part of the green onion from the green part. The green was cut in 1 inch pieces and kept for garnish.

To the white part went the chopped garlic and the grated ginger.

Then I made the sauce in a small bowl.

Now start the rice and heat up the wok with 2 tbsp of oil.

Fry the cashews first and keep an eye on them. They will burn! Take them out of the wok. Now in with the chicken. Let it sit on high heat for 3 to 4 min, then start turning it and cooking it through. Place it in a small bowl and cover with a plate. The remaining heat will help cooking it through.

Add some oil to the wok and drop the aromates in /garlic, ginger, onion whites and toss them a couple of times. Now add the peppers and yellow onion. Give them 2 min. They should stay crunchy. 

Now in with the chicken and cashews and the sauce. That will thicken everything. Gradually add a bit more water if needed.

Finish with onion greens and serve on top of hot rice.