Apply starch thinly
A light, dry starch layer is sufficient. Thick lumps absorb oil and later dissolve from the meat in the sauce.
Thai Recipe
Gai Pad Med Mamuang
Chicken and cashews are prepared separately and only joined to the sauce in the short final phase, leaving the meat crust and nuts crisp.
Total time
40 min
Calories
680 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Thai cashew chicken from the wok
Gai Pad Med Mamuang combines succulent chicken with roasted cashews and a concentrated, shiny wok sauce. A thin layer of starch protects the meat and makes it crispy when roasted. Dried chillies should have a short scent but not turn black, otherwise they taste bitter. As all ingredients end up in the wok together for only a few minutes, the sauce, vegetables and garnishes must be fully prepared before the heat is turned on.
Quick Dinners
Lunch
Dinner
Meat
Recipe
Gai Pad Med Mamuang
Gai Pad Med Mamuang is Thai cashew chicken with crispy fried meat, roasted nuts, bell peppers, onions and mild dried chilies.
Ingredients
4 servings
Method
-
1
Prepare chicken
Mix the chicken with a tablespoon of fish sauce and leave to marinate for 10 minutes. Then, evenly turn into cornstarch and shake off any excess starch.
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2
Mix wok sauce
Mix oyster sauce, soy sauce, fish sauce, sugar, water and white pepper. Place all the vegetable ingredients at hand beside the heat.
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3
Roasting cashews
Roast the cashews in a dry wok over a medium heat for 3 to 4 minutes until golden brown and remove immediately.
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4
Roast chicken until crispy
Heat the oil in a wok to 175 ° C. Cook the chicken in two portions for 3 to 4 minutes until golden brown and at least 75 ° C. Drain on a wire rack.
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5
Flavour the chillies briefly
Drain all but two tablespoons of oil. Fry dried chillies for only 15 to 20 seconds until they have a darker fragrance but do not turn black. Remove.
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6
Roast vegetables and sauce
Fry the onion and peppers for 2 minutes, add the garlic for 20 seconds. Pour in the sauce and bring to the boil briefly until it shines slightly.
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7
Connect everything quickly
Add the chicken, cashews, chillies and spring onions, turn for a maximum of 1 minute until thinly coated with sauce, and serve immediately with jasmine rice.
Kitchen know-how
Tips for Gai Pad Med Mamuang
fry chillies only briefly
Dried chillies change from aromatic to bitter within a few seconds. As soon as they are fragrant and a little darker, remove them immediately.
Variations
How to adapt this recipe
Cut the breast meat into equal pieces and cook in portions only up to 75 ° C. The starch protects against drying out.
Mix the chicken with two tablespoons of oil and bake on baking paper at 220 ° C for about 16 minutes. Then toss in the sauce as described.
Nutrition per serving
680kcal
39.0 gCarbohydrates
49.0 gProtein
36.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Gai Pad Med Mamuang
Mild whole varieties provide mainly roasted aroma. Those who are sensitive shake out the seeds before cutting or serve the chiles only as a scent.
They lay in the sauce for too long. Roast the cashews and put them in the wok with the chicken at the last minute.
It would cook but not become crispy. Separate baking creates the typical texture and ensures a safe core temperature of 75 ° C.
Sauce, vegetables and sliced chicken can be prepared chilled. Frying and assembling should be done immediately before eating.
Plain jasmine rice is ideal because the wok dish already contains nuts, meat, vegetables and a concentrated sauce.
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