Amazing Thai Cashew Chicken Recipe – Authentic and Easy to Make!

In this post, you’re going to learn how to make an authentic Thai cashew chicken recipe, that has amazing flavor, and that’s surprisingly quick and easy to make.

It’s a famous dish in Thailand, and now you can make it at home!

This Thai cashew chicken recipe is from my friend Hanuman and featured in his 49 Classic Thai Stir Fry Dishes recipe ebook.

Thai cashew chicken recipe

Quick note on cashew chicken

Before we get into this recipe, I just have to quickly share something with you.

I’m a huge fan of Thai cashew chicken, but in Thailand I very rarely order it.


Because it’s one of those dishes that’s very hit or miss. Oftentimes if you order it at any random street food stall in Thailand, it comes as a few pieces of chicken and cashew nuts, in a lumpy sweet and sour sauce.

But the version I love, which you’ll occasionally find in Thailand at nighttime Thai Chinese stir fry restaurants, which is crunchy, and salty, and full of caramelized onions and crispy cashews, is the version I really love.

This recipe will show you the authentic latter version, no shortcuts, but still very easy and quick to make, with ingredients you can probably find at your local supermarket.

Thai cashew chicken ingredients

Ingredients you’ll need

One of the great things about this Thai cashew chicken recipe is that the ingredients are pretty basic, and you should be able to find just about everything you need any at local supermarket.

  • 200 grams chicken breast, cut into bite sized pieces
  • 1 tbsp. cassava flour or all-purpose flour
  • 1/3 cup natural taste cooking oil (I used sunflower oil for frying everything)
  • 1 tbsp. garlic, crushed and chopped (I used about 4 cloves)
  • 1/2 cup yellow onions, sliced into wedges (I used 1 small onion)
  • 1/3 cup dry Thai birds eye red chilies, deep fried
  • 1/2 cup raw unsalted cashew nuts
  • 1/3 cup fresh long red chili peppers, thinly julienned (I used red spur chilies)
  • 1/3 cup fresh banana chili peppers, cut in thin strips
  • 1/3 cup green onions (spring onions), cut in 2.5 cm pieces

Seasoning sauce:

  • 1 tbsp. light soy sauce
  • 1/2 tbsp. dark soy sauce (I used sweet dark soy sauce, you can use kecap manis)
  • 1/2 tbsp. oyster sauce
  • 1/4 tsp. ground white pepper
  • pinch of salt
  • pinch of sugar
  • 3 tbsp. stock or water

Again, this recipe is directly from 49 Classic Thai Stir Fry Dishes which is an amazing recipe book.

Once you have all the ingredients prepared, all you have to do is quickly deep fry the chicken, cashew nuts, and dry chilies, set them all aside separately, and then stir fry the entire mixture together. But getting the steps right will ensure you have the best tasting Thai cashew chicken.