Spicy Indonesian Cashew Chicken

⇐ The Green Book

Ketjap Manis is a sweet soy sauce much used in Indonesian cookery. It is basically soy sauce sweetened with palm sugar and flavoured with ginger, star anise, garlic and chilli.

Ingredients

for the meat

1 Tbsp ketjap manis

1 Tbsp vegetable oil

250g chicken thigh meat cut into chunks

50g cashew nuts, chopped

4 Tbsp panko breadcrumbs

for the sauce

1 shallot, finely diced

1 clove garlic finely chopped

1 red chilli pepper, chopped - or more to taste

3 Tbsp ketjap manis

1 Tbsp fish sauce

50g cashew nuts, whole

Method

1. Cook the meat Heat oven to 190℃. Mix the meat with the ketjap manis and oil. Then add the chopped cashews and breadcrumbs. Line a baking tray with greaseproof paper and spread the chicken on it so that the pieces don't touch each other. Bake for 15-20 minutes, turning the chicken pieces after 10 minutes.
2. Make the sauce Sweat the shallots, garlic and chilli for a few minutes in a little oil. Add the ketjap manis and a glue of water and allow the sauce to bubble away for a few minutes.
3. Assemble When the chicken is cooked, add to the sauce and add the whole cashew nuts

Volkskeuken - Sake Slootweg de Volkskrant