Description
This Cashew Chicken recipe features crispy battered chicken pieces stir-fried with a savory-sweet sauce and crunchy cashew halves for a delightful texture and flavor contrast. Perfectly balanced with hoisin and soy sauce, a touch of garlic and ginger, and a hint of heat from sriracha, this dish pairs wonderfully with steamed rice and vegetables for a quick and satisfying meal.
Ingredients
Scale
Chicken Batter and Frying
- 3/4 cup all-purpose 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
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
- 1 small piece fresh ginger, grated (about 1 teaspoon)
Instructions
- Make Batter: In a bowl, combine the flour, cornstarch, salt, and paprika. Set aside half of this flour mixture separately. Mix the remaining half with 3/4 cup cold water to create a loose batter.
- Make Sauce: In a separate bowl, whisk together hoisin sauce, soy sauce, white vinegar, sriracha (if using), sugar, grated garlic, and grated ginger until well combined. Set aside.
- Fry Chicken: Heat vegetable oil in a pan over medium heat until a drop of water sizzles on the surface. Dredge each chicken piece first in the dry flour mixture, then dip into the wet batter, allowing excess batter to drip off. Fry the battered chicken pieces for 2-3 minutes on each side until golden brown and cooked through. Remove cooked chicken and drain on paper towels. Drain excess oil from the pan.
- Finish the Dish: Return the fried chicken to the pan and add the prepared sauce along with cashew halves. Stir and cook together for about 1 minute, until the chicken is well coated and the garlic aroma is released. Serve hot with steamed rice and your choice of vegetables, such as roasted or steamed broccoli.
Notes
- For a shortcut, you can fry all the chicken at once in batches and drain on paper towels before returning them all to the pan to toss with the sauce.
- Adjust the amount of sriracha according to your heat preference or omit for a milder version.
- Using fresh garlic and ginger enhances the flavor but you can substitute with 1/2 teaspoon each of garlic powder and ground ginger if needed.
- Ensure oil is hot enough before frying to achieve a crispy crust and prevent chicken from absorbing excess oil.
Nutrition
- Serving Size: 1 serving (about 1/5 of recipe)
- Calories: 420
- Sugar: 10g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 3.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
