Which cut of chicken is best, thigh or breast?+
Most people prefer chicken thigh because it stays juicier and forgiving on high heat, but breast works if you slice it thin and avoid overcooking.
How do I keep the cashews crunchy and bright?+
Toast or fry the cashews separately in a dry pan or a little oil until golden, then add them at the very end so they do not go soggy in the sauce. Using unsalted roasted cashews also prevents the finished dish from becoming too salty.
What makes an authentic tasting Thai sauce for this dish?+
Aim for balance: oyster sauce for depth, light soy for salt, a small splash of fish sauce for umami, and palm sugar for sweet. Add a little nam prik pao or torn dried red chillies for authentic smoky sweetness if you like. Adjust to taste.
Why does the sauce sometimes not thicken or go slimy?+
Cornstarch must be mixed into cold water before adding and cooked briefly until glossy; add it at the end and cook only a minute or two. Too much cornstarch or cooking it for too long can change the texture and cold slurry ensures it disperses evenly.
How do I stop the dish from becoming too salty?+
Avoid salted nuts, taste the sauce before adding, and remember you can always brighten or tame saltiness with a squeeze of lime, a touch more sugar, or extra veg or rice. Many home cooks reduce soy or oyster sauce slightly for better balance.
Can I make this vegetarian or vegan and still keep the flavour?+
Yes. Use firm tofu or tempeh for the protein and swap oyster sauce for a mushroom based vegan oyster sauce or extra soy plus a little mushrooms stock. Toasted cashews and nam prik pao still add that rich, nutty depth.
What are the simple technique tips to make this foolproof every time?+
Cook on very high heat in a hot wok, do not crowd the pan so ingredients sear not steam, work in batches, marinate the chicken briefly with a little soy and cornstarch for silky texture and return everything to the wok to finish with the sauce and a cold cornstarch slurry for a glossy finish.
