Description
This Cashew Chicken recipe features crispy battered chicken pieces stir-fried with a flavorful, tangy sauce and crunchy cashew halves. Perfectly balancing sweet, spicy, and savory notes, this dish comes together in just 30 minutes and pairs wonderfully with steamed rice and vegetables.
Ingredients
Scale
Chicken
- 3/4 cup flour
- 3/4 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 3/4 cup cold water
- about 1/2 cup vegetable oil for frying
- 1 lb. boneless skinless chicken breasts, cut into small bite-sized pieces
- 1 cup cashew halves
Sauce
- 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
Instructions
- Make Batter: Mix the flour, cornstarch, salt, and paprika together. Set aside half of this flour mixture in a small bowl. Combine the other half of the flour mixture with 3/4 cup cold water to create a loose batter.
- Make Sauce: Whisk together the hoisin sauce, soy sauce, white vinegar, sriracha (if using), granulated sugar, grated garlic, and grated ginger. Set this sauce aside.
- Fry Chicken: Heat the vegetable oil in a pan over medium heat until a drop of water sizzles upon contact. Dredge the chicken pieces first in the dry flour mixture, then dip them into the batter, letting excess drip off. Fry the battered chicken in the hot oil for 2-3 minutes on each side until golden and cooked through. Remove the chicken and drain on paper towels. Drain out any excess oil from the pan to prepare for the next step.
- Finish: Return the fried chicken pieces to the pan and add the prepared sauce along with the cashew halves. Stir everything together for about 1 minute until the chicken is well coated with the sauce and the aroma of garlic is noticeable. Remove from heat and serve immediately, preferably with steamed rice and your choice of roasted or steamed broccoli.
Notes
- For an easier shortcut, you can skip the dry dredging step and dip the chicken pieces directly into the batter before frying.
- Ensure the oil is hot enough before frying to achieve a crispy exterior; a drop of water should sizzle immediately.
- Adjust sriracha quantity to control spice level according to your preference.
- Make sure to drain excess oil after frying to keep the dish from being greasy.
- Serve with steamed rice and vegetables for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 10g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
