Cashew Chicken
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.7 out of 5 stars
(77)
Ingredients
4-6 servings
- 3/4 cup flour
- 3/4 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 3/4 cup cold water
- 1/2 cup vegetable oil for frying
- 1 lb. boneless skinless chicken breasts, cut into small bite-sized pieces
- 1 cup cashew halves
- 1/2 cup hoisin sauce
- 1/4 cup soy sauce
- 2 tablespoons white vinegar
- 1 tablespoon sriracha (optional)
- 1/4 cup granulated sugar
- 2 cloves fresh garlic, grated
- A small piece of fresh ginger, grated
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Preparation
Step 1
Mix the flour, cornstarch, salt, and paprika. Set aside half of the flour mixture in a small bowl. Mix the other half with 3/4 cup cold water to form a loose batter.
Step 2
Whisk all sauce ingredients together and set aside.
Step 3
Heat oil over medium heat until a drop of water sizzles across the top. Dredge the chicken pieces in the dry flour mixture, then dip into the batter. Let excess batter drip off. Add battered chicken pieces to the oil. Fry for 2-3 minutes on each side. Remove from the pan and drain on a paper towel-lined plate. Drain excess oil from the pan.
Step 4
Put chicken back in the pan. Add sauce and cashews. Stir for about 1 minute, until coated and you can start to smell the garlic. Serve with rice and maybe some roasted or steamed broccoli.
Step 5
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Chef's notes
Chicken Shortcut:
Toss all chicken together into the flour, then stir up all the floured chicken together into the batter. Dump about half into the pan of hot oil and use two forks to break the pieces apart. Repeat with the other half batch.
Type of Pan:
Use a nonstick to avoid the chicken getting stuck.
Caramelization and Stickiness Level:
If you like extra browning and stickiness, let everything cook in the pan for more like 5 minutes instead of 1 minute.
Leftovers:
Best results by browning the chicken in a nonstick skillet for a few minutes to get some crispiness.
