Used to eat it everytime when visiting Toko Eddo in Voorburg. There is no official recipe, but this one is tweaked to mimic it as near as possible. It takes a lot of time but is really worth is. That is also why this recipe creates such an enormous batch. I still have to do it one more time to test what amount of fried chicken (and cashew) this is useful for.
Ingredients
| Sauce: | ||
|---|---|---|
| 8 | cloves | garlic |
| 4 | tbsp | ginger |
| 3 | chilli peppers | |
| 510 | gr | oyster sauce |
| 200 | ml | water |
| 30 | ml | fish sauce |
| 100 | gr | dark brown sugar |
| 2 | juiced limes | |
| 10 | scallions | |
| Fried cashew chicken: | ||
| cashews | ||
| chicken thigh fillet (1 kg?) | ||
| flour | ||
| pepper | ||
| corn starch | ||
| eggs, scrambled |
Method
Roast the cashews for 10 minutes in a 180 degree celsius oven, if necessary. Let them cool down completely. Pulse 25% of them coarsely (until they are in small chunks/partly powder).
Cut the chicken thigh fillet into bite size peaches (1 inch, the tip of your thumb). Mix flour with pulsed cashew and pepper. Coat pieces of chicken first in cornstarch, then in eggs, then in flour mixture. Fry and set apart.
For the sauce, chop garlic, ginger and chilli peppers and fry in a bit of oil. Add oyster sauce, water, fish sauce and dark brown sugar and bring to a boil. Add the lime juice (while tasting) and then add the spring onion. Stir until the sauce is nice and shiny.
Mix fried chicken with sauce and cashews.
Enjoy with rice, on a sandwich or however you’d like.
For the crispiest chicken, next time I’m gonna try J. Kenji Lopez-Alt’s Best General Tso’s Chicken Recipe which involves marinating the chicken first with a marinade containing vodka, inhibiting gluten formation. Hey, the recipe already takes a lot of time, so why not indulge?