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File:Kai phat met mamuang himaphan 2.jpg

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English: Kai phat met mamuang himaphan (Thai script: ไก่ผัดเม็ดมะม่วงหิมพานต์) is the Thai-Chinese version of the Sechuan style fried chicken with cashew nuts known also as Kung Pao chicken, fried with whole dried chillies. Pieces of chicken are deep fried separately before being added to the already stir-fried onions, paprika, dried chillies, spring onions and cashew nuts for a last stir. This particular version contained tamarind juice in the sauce which gave the dish a sweet and tangy flavour.
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current16:47, 5 December 2011Thumbnail for version as of 16:47, 5 December 20111,920 × 1,272 (250 KB)Takeaway (talk | contribs)

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