Bite sized chicken pieces stir-fried in sweet, savoury and nutty sauce with toasted cashew nuts and smoky dried chillies.
Prepare the sauce mixture in a bowl and set aside.
Season chicken with salt and white pepper and add cornflour to the mix. Heat up 1-2 tbsp of oil in a large wok to medium-high heat and stir fry the chicken. Set aside.
Add 1-2 tbsp more oil into the wok and fry the dried chillies for about a minute or until it darkens slightly. This will give your dish a beautiful smoky flavour. Set aside.
In the same wok, add garlic and thai chilli paste (nam prik pao). Stir fry until fragrant.
Add the chopped onion and fresh red chillies. Continue stir-frying for just a few seconds. Be careful not to burn the chilli paste.
Add chicken and the sauce mixture. Toss until it thickens.
Throw in cashew nuts, green onions, dried chillies and a drizzle of sesame oil. Toss until everything is evenly coated. Serve with warm jasmine rice.