Apply starch thinly
A light, dry layer of starch is sufficient. Thick lumps absorb oil and later dissolve from the meat in the sauce.
Thai Recipe
Gai Pad Med Mamuang
Chickens and cashews are prepared separately and are only connected to the sauce in the short final phase. Thus, meat crust and nuts remain 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 juicy chicken with roasted cashews and a concentrated, shiny woksauce. A thin layer of starch protects the meat and becomes crispy when roasting. Dried chilies should smell short, but not black, otherwise they taste bitter. Since all the ingredients remain in the wok for only a few minutes, sauce, vegetables and garnishes must be fully prepared before the heat is switched 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, peppers, onions and mild dried chilies.
Ingredients
4 servings
Method
-
1
Prepare chicken
Mix chicken with a tablespoon of fish sauce and let it marinate for 10 minutes. Then turn evenly into starch and shake off excess starch.
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2
Mix Woksauce
Mix oyster sauce, soy sauce, fish sauce, sugar, water and white pepper completely. Place all vegetable ingredients close to the stove.
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3
Roast Cashews
Roast cashews in a dry wok at medium heat for 3 to 4 minutes golden brown and remove them immediately. Heat already roasted cashews only briefly.
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4
Chicken crispy roast
Heat oil about 1 cm high in a wok to 175 °C. Cook chicken in two portions each 3 to 4 minutes golden brown and up to at least 75 °C. Drain on a grid.
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5
Short flavoring of chilies
Drain all the oil except for two tablespoons. Roast dried chiles for only 15 to 20 seconds until they smell darker but do not turn black. Remove.
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6
Roast vegetables and sauce
Fry the onion and pepper for 2 minutes, add garlic for 20 seconds. Add the sauce and boil until it shines slightly.
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7
Connecting everything quickly
Add chicken, cashews, chilies and spring onions. Turn over for a maximum of 1 minute until everything is thinly covered with sauce and serve immediately with jasmine rice.
Kitchen know-how
Tips for Gai Pad Med Mamuang
Roast chilli for a short time
Dried chilies change from aromatic to bitter within a few seconds. As soon as they are scented and a little darker, remove immediately.
Variations
How to adapt this recipe
Cut breast meat into equal pieces and cook portions only up to 75 °C. The starch protects from drying.
Mix chicken with two tablespoons of oil and bake on baking paper at 220 °C for about 16 minutes. Then swirl as described in the sauce.
Nutrition per serving
680kcal
39.0 gCarbohydrates
49.0 gProtein
36.0 gFat
Values are estimates per serving 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 mainly deliver roasted flavors. Those who are sensitive shake out the seeds before cutting or serve the chilies only as scenters.
They lay in the sauce for too long. Roast cashews and place them in the wok only during the last minute together with the chicken.
It would cook but not be crispy. Separate baking creates the typical texture and ensures a safe core temperature of 75 °C.
Sauce, vegetables and cut chicken can be prepared chilled. Roasting and pasting should only take place immediately before eating.
Simple jasmine rice is ideal because the wok dish already contains nuts, meat, vegetables and a concentrated sauce.
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