Kai Med Ma Muang (Cashew Chicken)

1. 1

   Prepare and coat the chicken

   Cut chicken into bite-sized pieces. Place tempura flour in a shallow bowl. Lightly coat each chicken piece with flour, shaking off any excess. This coating will create a crispy exterior and help the sauce adhere to the chicken.

   5m

   Tips:

   • • Don't over-coat the chicken - a light dusting is sufficient
   • • Use chicken thighs for more flavor and tenderness
2. 2

   Deep-fry the chicken

   Heat oil in a wok or deep pan over medium heat (350°F/175°C). Carefully add the coated chicken pieces in batches to avoid overcrowding. Fry until golden brown and crispy, about 4-5 minutes. Remove with a slotted spoon and drain on paper towels. Quickly fry the dried chilies for about 10 seconds until fragrant, then drain.

   6m

   Tips:

   • • Maintain consistent oil temperature for even cooking
   • • Don't overcrowd the wok - fry in batches if needed
   • • The chicken should be cooked through and crispy on the outside
3. 3

   Prepare the wok for stir-frying

   Carefully drain most of the oil from the wok, leaving about 2 tablespoons. If you fried in a separate pan, heat 2 tablespoons of fresh oil in a clean wok over medium-high heat.

   1m

   Tips:

   • • Use a heat-resistant container for the drained oil
   • • Ensure the wok is hot before proceeding
4. 4

   Sauté the aromatics

   Add minced garlic to the hot oil and stir-fry for about 30 seconds until fragrant and just beginning to turn golden. Be careful not to burn the garlic as it can become bitter.

   1m

   Tips:

   • • Keep the garlic moving constantly
   • • Golden garlic adds depth to the overall flavor
5. 5

   Build the sauce

   Add Thai chili paste to the wok and stir for 15 seconds. Then add oyster sauce, light soy sauce, sugar, and water. Stir well to combine all ingredients and let the sauce bubble slightly for about 30 seconds to meld the flavors.

   1m

   Tips:

   • • The sauce should be slightly thickened and glossy
   • • Taste and adjust seasoning if needed
6. 6

   Stir-fry the vegetables

   Add the sliced onion and bell peppers to the wok. Stir-fry for 2-3 minutes until the vegetables are tender but still crisp. They should retain some texture and not become mushy.

   3m

   Tips:

   • • Use high heat and constant movement for proper stir-frying
   • • Vegetables should be tender-crisp, not overcooked
7. 7

   Combine everything

   Return the fried chicken and dried chilies to the wok. Add the cashew nuts. Toss everything together quickly but thoroughly to coat all ingredients with the sauce. Add the green onions and give one final toss.

   2m

   Tips:

   • • Work quickly to maintain the chicken's crispiness
   • • Remove from heat immediately to prevent overcooking
8. 8

   Serve immediately

   Transfer to a serving plate and serve hot over steamed jasmine rice. The dish is best enjoyed immediately while the chicken is still crispy and the cashews are crunchy.

   1m

   Tips:

   • • Garnish with extra green onions if desired
   • • Serve with Thai chili flakes on the side for extra heat

• •Double-roast cashews for extra crunchiness: If using store-bought roasted cashews that appear light in color, roast them again at 350°F (175°C) for 8-10 minutes for a nuttier flavor and crunchier texture.
• •Use the finest Thai cashews from Phuket for the most authentic flavor - they're considered the best in the world.
• •For a healthier version, you can skip the deep-frying step and simply brown the chicken pieces in a wok with less oil, though this won't achieve the restaurant-style crispy texture.
• •Palm sugar can be substituted for white sugar for a more authentic and succulent flavor profile.
• •Timing is critical: Remove the dish from heat promptly after combining all ingredients to preserve texture and prevent the chicken from becoming soggy.
• •Cut vegetables into large dice pieces for the best presentation and texture.
• •If the sauce is too thick, add a splash of water; if too thin, let it reduce for a few extra seconds.
• •For vegetarian adaptation, replace chicken with firm tofu or tempeh and use vegetarian oyster sauce.
• •The dish should have a balance of sweet, salty, and slightly spicy flavors with a hint of umami from the oyster sauce.

• •
  Steamed jasmine rice (essential)
• •
  Thai cucumber salad (som tam taeng)
• •
  Tom yum soup
• •
  Spring rolls (poh pia tod)
• •
  Pad Thai
• •
  Thai iced tea
• •
  Coconut water
• •
  Mango sticky rice (for dessert)

Kai Med Ma Muang represents a beautiful fusion of Chinese and Thai culinary traditions. While the dish originated in China, as evidenced by the use of sesame oil (uncommon in traditional Thai cooking), it has been wholly embraced by Thai cuisine and has become a mainstay in Thailand. The dish's journey reflects the significant Chinese influence on Thai food culture, particularly in Central Thailand and Bangkok. The poetic name 'Mamuang Himaphan' (mango of paradise) showcases Thai linguistic creativity, combining the cashew nut's visual resemblance to a small mango with 'himaphan,' meaning the Garden of Eden in Thai mythology, suggesting this dish delivers a taste of culinary heaven. Thailand, particularly Phuket island, produces what are considered the finest cashews in the world, making this dish a point of national pride. Today, Kai Med Ma Muang is one of the most popular dishes both in Thai restaurants throughout Thailand and internationally, representing Thai cuisine's ability to adapt and perfect culinary influences from neighboring cultures.

Authentic Kai Med Ma Muang is characterized by several key elements: the use of premium Thai cashews from Phuket, which are considered the finest globally; the technique of coating chicken in tempura flour or cornstarch and deep-frying for a crispy exterior that stays juicy inside while absorbing the sauce; the inclusion of Thai chili paste (nam prik pao) which provides depth and subtle smokiness; the balance of oyster sauce, soy sauce, and sugar creating the signature sweet-savory profile; and the addition of dried red chilies fried until crispy. While the dish shows Chinese influence through techniques and ingredients, the Thai version has distinct characteristics: it typically includes more vegetables (bell peppers, onions), uses Thai chili paste, and achieves a specific balance of flavors that's less heavy on sesame oil than Chinese versions. The authentic preparation is time-consuming but results in a perfect combination of crispy chicken, crunchy cashews, and tender-crisp vegetables all coated in a glossy, flavorful sauce. Restaurants in Thailand often use palm sugar instead of white sugar for a more complex sweetness, and they maintain strict timing to ensure the chicken remains crispy when served. The dish should be served immediately over jasmine rice, never allowed to sit, as this would compromise the textural contrast that makes it special.