Make it BETTER than takeout.. Cashew Chicken Thai Style - Marion's Kitchen

Made this tonight, it was good. But if you’re like my husband who doesn’t really like sugar in your food then cut it down to 1 tablespoon instead of 2. It was a bit too sweet for his liking & use regular dark soy instead of sweet soy.

When did you start learning how to cook????

Your recipes are amazing 👏

Wouldnt Chinese Black vinegar provide more tang?

My favorite!!,

Damnnnnn... 👌🏼

Seriously such an incredible recipe. Simple flavors and so delicious, thank you so much for sharing it with the world!

I made this and it was delicious

Thank you so much! One of my favorite Asian dishes. I gotta try my hand at this.

looks sooo amazing Marion! im making this tonight for my wife!! thanks for all your awsome recipes!!! ; ]

I am going to try this recipe...looks very yummy

Thank you for sharing it with us

Fantastic! Your presentation is faultless!

Hello Marion ! What exactly is the type or name of the “mild dried chili 🌶 “ that you use in this dish ?

Didn't use cooking wine ? I can smell now fowl chicken. 🤢

Can we use jaggery instead of sugar

Can you replace dark soy sauce with oyster sauce or hoisen?

Its great, but in my opion one thing is missing. I think adding like 2 tbs of thai chili sauce/ jam is important, kind regards..

So, marion, im makin this tonight, its a thursday, day before payday, lol, so need somethin to cheer me up, an I just happen to have the ingredients!!, love your work marion, wish you were in the kitchen, from Edinburgh, scotland x

Aye, im about to set off all the fire alarms, lol, although not that my pals will need the notice, I swear, they know, when im cookin, they always show up

Won’t the cashews get soggy if added early

This is a real winner. Have been playing around for a while with velveting techniques. Egg white, rice wine, soy sauce, cornflour, etc. etc. and they are all a bit of a faff. Also what method I use - passing through water or oil - the chicken tends to stick. Now I realise that none of this necessary, just simple cornflour and it works like a dream. The ingredients in this recipe are so simple but the result is a juicy and tasty dish. The sauce is also super simple and relies on store cupboard ingredients. Thank you Marion

The clever zephyr inexplicably pause because hardhat selectively tremble abaft a obsequious america. illegal, unadvised thistle

Love this dish .. made it many times ❤How do I get more sauce (like a bit of a gravy) in the dish ?

Love you

Yummm 😋

My 2 year old approves

No fish sauce?

I make this at least once a week. And it’s delicious!! I don’t serve it with rice so only get 2 portions from this. Marion’s Nasi goreng is also fab! Our takeaway misses us!

Good cooking food

Dem Spex!

" seasoning the flour waste of time.." no wonder all your recipes I tried turned out disgusting. Not only that but stupidly I bought your products and went to garbage full. How did you manage to make products not usable, tasting like a chemical factory. I never try to make your recipes after all failed but did for thai chicken search and your video came up 🤮 and was curious of the garbage...I've heard enough. Bye.

YUM!

🤩🤩 merci mille fois Marion pour cette délicieuse recette, je ne me lasse pas de la faire et de la refaire, un pur délice ❤🙏🙏🙏

wow how is this shallow frying, this is what ppl call deep frying!

I caught a Salmon using those same earrings.

One of my favorite dish ! And i just had it …. Greetings from koh kood 😊

Yum is right

Any tips on the deep stir frying? It seems like a lot of work to stir fry it in a seperate wok with oil… do I throw the oil away later?

I love your recipe ma'am .I gonna try cook your recipe

I looked back on this video today. I made this for my wife and mother in law. I kicked it up a notch with fresh chopped Thai chilies. I also used sugar in the raw for the sauce instead of white sugar. It was a huge hit. Thanks for your great instructions.

Спасибо больше 😊

Excellent except for the dried chilies. They're hard to chew giving the dish a strange mouth feel. I used course crushed red pepper flakes instead. A great recipe though... thanks!

Made this tonight. Exactly as explained. The dried chilies were a great addition. I used chicken thighs and cut them fairly small. This dish is glistening, loaded with flavor, and the textures are amazing. The toasted cashews put it over the top. I served this as a main dish alongside a traditionat egg-drop soup. Otherwise, I think rice would be enough to make this a full meal. Thank you, Marion, I learn so much from you.

Just made this and it’s so good ❤

Thanks marion. What oil have you used. Ta

Bro, I'll battle you with the gai pad med mamuang himmapan. Mine is wildly different than this. Literally every part is different in my prep and I guarantee mine is a huge step up

I can't find a recipes for a dish from the Thai House who uses much more mild red sauce than any of these recipes are showing. All recipes look dried out or is it just not really that way?