* 1 3/4 cups chicken breast or thighs, bite-sized pieces
* 1/3 cup tempura flour, or cornstarch
* oil, as needed for deep-frying
* 2 tbsp oil, for stir-frying
* 3 cloves of garlic, minced
* 2 tbsp Thai chili paste
* 2 tbsp oyster sauce
* 1 1/2 tbsp light soy sauce
* 1 tbsp white sugar
* 3 tbsp water
* 1 onion, sliced
* 2 bell peppers, mixed colors, sliced
* 1/2 cup cashew nuts
* 6 stalks of green onions, cut into 1.5-inch sized pieces
* 2 dried chilies, optional, to taste
* red pepper flakes, optional, to taste
# Instructions
1. Toss the chicken pieces with tempura flour until lightly coated. Shake off any excess.
2. Heat oil as needed in a wok over medium heat. Fry the chicken until golden and crispy. Set aside on paper towels to drain, or use a colander. Quickly fry dried chilies for 10 seconds in the same oil, then remove and drain.
3. In a clean wok, heat the 2 tbsp of oil and sauté the garlic until fragrant and golden.
4. Add Thai chili paste, oyster sauce, light soy sauce, white sugar, and water. Stir well and let the sauce bubble slightly.
5. Add bell peppers and onions. Stir-fry for 2–3 minutes or until just tender.
6. Add back the fried chicken, cashews, and dried chilies. Stir to coat everything evenly in the sauce. Toss in green onions just before serving with jasmine rice. Enjoy!
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Recipe: [https://hungryinthailand.com/gai-pad-med-mamuang/](https://hungryinthailand.com/gai-pad-med-mamuang/)
# Ingredients
* 1 3/4 cups chicken breast or thighs, bite-sized pieces
* 1/3 cup tempura flour, or cornstarch
* oil, as needed for deep-frying
* 2 tbsp oil, for stir-frying
* 3 cloves of garlic, minced
* 2 tbsp Thai chili paste
* 2 tbsp oyster sauce
* 1 1/2 tbsp light soy sauce
* 1 tbsp white sugar
* 3 tbsp water
* 1 onion, sliced
* 2 bell peppers, mixed colors, sliced
* 1/2 cup cashew nuts
* 6 stalks of green onions, cut into 1.5-inch sized pieces
* 2 dried chilies, optional, to taste
* red pepper flakes, optional, to taste
# Instructions
1. Toss the chicken pieces with tempura flour until lightly coated. Shake off any excess.
2. Heat oil as needed in a wok over medium heat. Fry the chicken until golden and crispy. Set aside on paper towels to drain, or use a colander. Quickly fry dried chilies for 10 seconds in the same oil, then remove and drain.
3. In a clean wok, heat the 2 tbsp of oil and sauté the garlic until fragrant and golden.
4. Add Thai chili paste, oyster sauce, light soy sauce, white sugar, and water. Stir well and let the sauce bubble slightly.
5. Add bell peppers and onions. Stir-fry for 2–3 minutes or until just tender.
6. Add back the fried chicken, cashews, and dried chilies. Stir to coat everything evenly in the sauce. Toss in green onions just before serving with jasmine rice. Enjoy!