Gai Pad Med Mamuang Himmapan (Stir-fried Chicken with Cashew Nuts)

Ingredients
1 cup Chicken
1/3-1/2 cup Cashew nuts
1/2 head of Yellow onion
1 tablespoon Minced garlic
2 stalks Green onion
5 Dried chili
1 tablespoon Potato flour
1 tablespoon Sugar
2 tablespoons Oyster sauce
1 tablespoon Thai light soy sauce
2 cups Vegetable oil

 
Preparation
-  Clean chicken and cut into small bite size pieces.
-  Peel off garlic skin. Clean, pat dry and mince garlic.
-  Peel off onion skin. Clean, pay dry and cut into 1/2" cubes.
-  Clean and cut green onions to 1" in length.
-  Cut dried chili to 1" in length.



 
Directions
-  In a bowl, mix patoto flour with chicken.
-  Heat oil in a small pan, fry dried chili until it turns dark red in color. Remove from oil. Set aside.
-  In the same pan, fry chicken until chicken is cooked. Take care not to burn and overcook. Remove from oil. Set aside.
-  In a small bowl, add sugar, oyster sauce and Thai light soy sauce. Mix well.
-  Heat 2 tablespoons of vegetable oil in a pan. On medium-high heat, add minced garlic in the pan. Stir fry until fragrant.
-  Add onion and fried chili. Stir for about 1 minute.
-  Add prepared sauce. Stir well for about 1 minute.
-  Add fried chicken and cashew nuts. Stir until the sauce is almost dried up.
-  Turn off heat. Add green onions. Stir well. Remove from heat.
-  Serve on plate.