Gai Pad Med Mamuang
Ingredients
- 500 gChicken cutlet (in 2cm cubes)
- 100 gRoasted salted cashews (whole)
- 2 tbspCorn starch (for coating)
- 4 tbspPeanut oil (for frying)
- 3 pcGarlic (minced)
- 1 pcYellow onion (in wedges)
- 1 pcRed bell pepper (in squares)
- 4 pcThai chili (dried and halved)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (in lengths)
- 2 tbspoyster sauce
- 1 tbspsoy sauce
- 1 tspfish sauce
- 1 tspBrown sugar
- 2 tbspRoasted chili paste (Nam Prik Pao)
Method
Seared chicken pieces coated in a glossy, syrupy brown sauce. Crunchy roasted cashews contrast with tender meat, all heightened by the heat of dried chilies.
- 1
Cut the chicken cutlets into regular 2 cm cubes. Slice the yellow onion into wedges and the green onions into 3 cm diagonals. Finely chop the garlic. Deseed the bell pepper and cut it into squares the size of the chicken.
- 2
Toss the chicken pieces in cornstarch. Shake off the excess: a thin film should cover the meat to ensure quick browning and a thickened sauce.
- 3
Heat the peanut oil in a smoking wok. Stir-fry the chicken over high heat until each side is well browned and the crust is crispy. Remove and drain on paper towels.
- 4
In the same wok, toss in the garlic, yellow onion, bell pepper, and chilies. Stir constantly: the vegetables should color slightly while remaining firm to the bite.
- 5
Return the chicken to the wok. Pour in the roasted chili paste, soy sauce, oyster sauce, fish sauce, and sugar. Add the cashew nuts. Mix vigorously until the sauce reduces and generously coats every ingredient. Finish with the green onions.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the wok: the chicken must fry, not boil in its own juices.
- The sauce is ready when it has a lacquer consistency and shines intensely.
- If using raw cashews, dry-roast them in the wok before starting.
How long does this dish keep?
Eat immediately to keep the crunch. Keeps for 24h in the fridge but the nuts will lose their texture.
