Why You’ll Love This Recipe
You’re going to fall head over heels for this Crispy Cashew Chicken recipe, I promise! First off, it delivers that incredible, satisfying crunch you often only get from your favorite Chinese takeout spot, but you make it right in your own kitchen. Imagine golden-brown chicken pieces, perfectly crispy, tossed in a sticky, savory-sweet sauce that clings to every morsel.
Furthermore, it’s far fresher and often healthier than what you might order, giving you complete control over the ingredients. We use wholesome chicken breast, fresh aromatics, and just the right amount of sweetness, making this a dish you can feel good about.
This recipe also adapts beautifully to your preferences. Love a bit more heat? Add extra sriracha!
Prefer more vegetables? Toss in some bell peppers or broccoli. It truly is a versatile weeknight hero, perfect for a busy family dinner or a cozy night in.
Your whole family will rave about the flavor and texture of this homemade Crispy Cashew Chicken. It’s comforting, incredibly flavorful, and surprisingly straightforward to prepare. Get ready to add this amazing Crispy Cashew Chicken to your regular rotation; it’s a guaranteed crowd-pleaser that will have everyone asking for seconds.
Ingredients You’ll Need
Gathering your ingredients is the first exciting step towards creating this magnificent Crispy Cashew Chicken. Here’s everything you’ll need to bring this delightful dish to life:
For the Chicken:
* 1.5 pounds boneless, skinless chicken breast, cut into 1-inch pieces
* 2 tablespoons light soy sauce
* 1 tablespoon cornstarch
* 1 teaspoon sesame oil
* 1 large egg
* 1/2 cup all-purpose flour
* 1/2 cup cornstarch (for coating)
* 4-5 cups vegetable oil or canola oil, for frying
For the Sauce:
* 1/2 cup chicken broth (low sodium is best)
* 1/4 cup light soy sauce
* 2 tablespoons rice vinegar
* 2 tablespoons honey (or granulated sugar)
* 1 tablespoon cornstarch
* 1 tablespoon grated fresh ginger
* 2 cloves garlic, minced
* 1 teaspoon sriracha (optional, for a touch of heat)
* 1/2 teaspoon sesame oil
For Finishing and Garnish:
* 1 cup roasted unsalted cashews
* 2 green onions, sliced (for garnish)
* 1 tablespoon toasted sesame seeds (for garnish)
Substitutions & Variations
This Crispy Cashew Chicken recipe is incredibly forgiving and versatile, making it easy to adapt to your taste or what you have on hand. Don’t hesitate to experiment!
Chicken Alternatives: If chicken breast isn’t your preference, boneless, skinless chicken thighs work wonderfully here, offering a slightly richer flavor and juicier texture. For a vegetarian take on Crispy Cashew Chicken, substitute the chicken with extra-firm tofu, pressed and cubed, or even substantial mushrooms like king oyster mushrooms. Shrimp also makes a fantastic, quick-cooking alternative, just reduce the frying time.
Nutty Swaps: While cashews are traditional for this Crispy Cashew Chicken, feel free to use other nuts. Peanuts or almonds offer a different but equally delicious crunch. If you have a nut allergy, roasted sunflower seeds or pumpkin seeds can provide a similar texture and depth.
Vegetable Boost: Elevate your Crispy Cashew Chicken by adding a medley of colorful vegetables. Sautéed bell peppers (red, yellow, or orange), broccoli florets, snap peas, carrots, or even water chestnuts would be fantastic additions. Stir them into the sauce briefly after it thickens, allowing them to warm through while maintaining their crispness.
Sweetener Adjustments: I use honey for its lovely flavor, but granulated sugar or brown sugar can be used interchangeably. For a deeper, more molasses-like note, try using maple syrup. Adjust the amount to your desired level of sweetness.
Spice Level: The sriracha is completely optional, but I love the subtle kick it provides. If you like things spicier, increase the sriracha or add a pinch of red pepper flakes to the sauce. For a milder version, omit it entirely.
Gluten-Free Option: To make this Crispy Cashew Chicken gluten-free, simply swap the light soy sauce for tamari and use a gluten-free all-purpose flour blend for the coating. Ensure your chicken broth is also gluten-free.
Cooking Methods: While deep-frying creates the ultimate crispy coating for this Crispy Cashew Chicken, you can also try air frying or baking for a lighter version. For air frying, toss the coated chicken with a tablespoon of oil and air fry at 400°F (200°C) for 10-15 minutes, flipping halfway, until golden and cooked through.
If baking, bake on a greased baking sheet at 400°F (200°C) for 20-25 minutes, flipping once. The chicken won’t be quite as crispy as fried, but it will still be delicious!
As you explore the versatility of this Crispy Cashew Chicken, consider trying your hand at a Thai Chicken Salad for a refreshing complement to the meal. Check out this delicious recipe for a delightful twist on your dinner plans: Thai Chicken Salad.
Step-by-Step Instructions
Creating this sensational Crispy Cashew Chicken is a rewarding culinary journey. Follow these steps carefully, and you’ll achieve takeout perfection at home!
Step 1: Marinate the Chicken.
In a medium bowl, combine the cut chicken pieces with 2 tablespoons of light soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil. Toss everything together until the chicken is evenly coated.
This marinade not only flavors the chicken but also helps tenderize it and aids in crisping. Set it aside to marinate for at least 15-20 minutes, or even up to 30 minutes in the refrigerator.
Step 2: Prepare the Coating.
While the chicken marinates, prepare your dredging station. In a separate shallow bowl, whisk the large egg until well beaten.
In another shallow dish, combine the 1/2 cup all-purpose flour and 1/2 cup cornstarch. Mix these dry ingredients thoroughly.
Step 3: Coat the Chicken.
Working in batches, take a few pieces of marinated chicken and first dip them into the beaten egg, ensuring they are fully coated. Let any excess egg drip off.
Next, transfer the chicken pieces to the flour and cornstarch mixture. Toss them gently to coat completely, pressing lightly to ensure the coating adheres well. Shake off any excess flour.
Place the coated chicken on a clean plate or wire rack while you coat the remaining pieces. This ensures each piece of Crispy Cashew Chicken achieves that perfect crust.
Step 4: Fry the Chicken.
Heat 4-5 cups of vegetable or canola oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. The oil should reach 350-375°F (175-190°C).
If you don’t have a thermometer, a good test is to drop a tiny pinch of flour into the oil; it should sizzle immediately. Carefully add the coated chicken pieces to the hot oil in batches, making sure not to overcrowd the pot. Overcrowding lowers the oil temperature and prevents even crisping.
Fry the chicken for 4-6 minutes per batch, turning occasionally, until it’s golden brown and cooked through. It will be beautifully crispy. Once cooked, use a slotted spoon to remove the chicken and place it on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining chicken.
Step 5: Prepare the Sauce.
While the chicken drains, prepare the sauce. In a small bowl, whisk together the chicken broth, 1/4 cup light soy sauce, rice vinegar, honey, 1 tablespoon cornstarch, grated ginger, minced garlic, optional sriracha, and 1/2 teaspoon sesame oil. Whisk until the cornstarch is fully dissolved and no lumps remain.
Step 6: Combine and Serve.
Once all the chicken is fried, carefully pour off most of the oil from the pot, leaving about 1 tablespoon. Return the pot to medium heat.
Pour the prepared sauce mixture into the pot. Cook, stirring constantly, until the sauce thickens and becomes glossy, about 2-3 minutes. This happens quite quickly due to the cornstarch.
Add the fried chicken pieces and the roasted cashews to the thickened sauce. Toss everything gently until the chicken and cashews are fully coated in the luscious sauce. This creates your incredible Crispy Cashew Chicken.
Step 7: Garnish and Enjoy.
Transfer the Crispy Cashew Chicken to a serving platter. Garnish generously with sliced green onions and toasted sesame seeds. Serve immediately with your favorite side dishes and prepare for a chorus of compliments!
Pro Tips for Success
To ensure your Crispy Cashew Chicken turns out perfectly every single time, keep these professional baker’s tips in mind. They’ll elevate your dish from good to absolutely glorious.
Proper Oil Temperature is Key: For truly crispy chicken, maintaining the correct oil temperature is crucial. Aim for 350-375°F (175-190°C). If the oil is too cool, the chicken will absorb too much oil and turn greasy.
If it’s too hot, the coating will burn before the chicken cooks through. Use a thermometer if you have one! This makes all the difference for your Crispy Cashew Chicken.
Don’t Overcrowd the Pan: Frying in batches is essential. Adding too many chicken pieces at once will drastically drop the oil temperature, leading to soggy, rather than crispy, chicken. Give each piece of Crispy Cashew Chicken room to cook evenly and get beautifully golden.
Pat Chicken Dry Before Marinating: Excess moisture on the chicken prevents the marinade and coating from sticking properly. Before you marinate, pat the chicken pieces thoroughly dry with paper towels. This small step ensures a better bond for the coating, leading to a crispier finish for your Crispy Cashew Chicken.
Double Dredging for Extra Crunch: For an even more robustly crispy coating, after the first coat of egg and dry mixture, dip the chicken pieces back into the egg and then into the dry mixture one more time. This double layer creates an incredible crunch for your Crispy Cashew Chicken.
Toast Your Cashews: While pre-roasted cashews work, quickly toasting them in a dry pan over medium heat for a few minutes (until fragrant) before adding them to the dish will intensify their nutty flavor and add a wonderful aroma. Just be careful not to burn them.
Prep Ahead of Time: This recipe benefits from some advanced prep. You can cut and marinate the chicken up to a day in advance. You can also whisk together all the sauce ingredients and store them in a jar in the refrigerator. This makes assembling your Crispy Cashew Chicken much quicker on a busy weeknight.
Taste and Adjust the Sauce: Before you add the chicken, taste the finished sauce. Need more sweetness? Add a touch more honey.
Prefer it tangier? A splash more rice vinegar. Crave more heat?
A bit more sriracha. Your perfect Crispy Cashew Chicken deserves a perfectly balanced sauce.
Use Fresh Aromatics: Freshly grated ginger and minced garlic make a significant impact on the sauce’s flavor. Avoid powdered versions if possible; the vibrant, pungent notes of fresh aromatics truly elevate this Crispy Cashew Chicken.
To master the art of creating the crispiest chicken, take a moment to review these essential tips that can elevate your cooking. For a comforting side dish, explore our recipe for Easy Broccoli Cheddar Chicken and Rice Casserole: Easy Broccoli Cheddar Chicken and Rice Casserole.
Storage & Reheating Tips
Sometimes, there are wonderful leftovers of this delicious Crispy Cashew Chicken! Knowing how to store and reheat them properly ensures you can enjoy them almost as much as the first time.
Storage:
Once your Crispy Cashew Chicken has cooled completely to room temperature, transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days. For optimal crispiness retention, you can store the chicken separately from the sauce if you made extra sauce, but it’s still delicious when combined.
Freezing:
You can freeze cooked Crispy Cashew Chicken, though the texture of the crispy coating may soften slightly upon thawing. Place the cooled chicken in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen pieces to a freezer-safe bag or container.
It will keep for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating:
The goal when reheating Crispy Cashew Chicken is to restore as much of that lovely crispiness as possible.
* Oven Method (Recommended for Crispiness): Preheat your oven to 350°F (175°C). Spread the leftover Crispy Cashew Chicken in a single layer on a baking sheet. Heat for 10-15 minutes, or until warmed through and the chicken regains some crispness.
* Air Fryer Method (Excellent for Crispiness): If you have an air fryer, this is a fantastic option for reheating. Place the chicken in a single layer in the air fryer basket. Air fry at 375°F (190°C) for 5-8 minutes, shaking the basket halfway, until hot and crispy.
* Skillet Method: Heat a lightly oiled non-stick skillet over medium heat. Add the chicken and cook, stirring occasionally, until heated through and crisp, about 5-7 minutes. This method works well but can be a bit trickier to prevent the sauce from sticking.
* Microwave Method (Least Recommended for Crispiness): While convenient, the microwave will make your Crispy Cashew Chicken soft, not crispy. If you’re in a pinch, heat on a microwave-safe plate for 1-2 minutes, or until hot.
What to Serve With This Recipe
This incredible Crispy Cashew Chicken is a star on its own, but pairing it with the right side dishes creates a truly complete and satisfying meal. Here are some of my favorite accompaniments:
Rice: A classic choice, and for good reason!
* Steamed Jasmine Rice: Its delicate fragrance and fluffy texture perfectly complement the rich flavors of the Crispy Cashew Chicken.
* Brown Rice: For a nuttier flavor and added fiber, brown rice is an excellent, wholesome option.
* Fried Rice: If you’re feeling ambitious, a simple homemade fried rice, perhaps with some scrambled egg and peas, would make this an even heartier meal.
Noodles:
* Lo Mein Noodles: Tossed with a little soy sauce and sesame oil, these provide a wonderful, chewy texture that contrasts beautifully with the crispy chicken.
* Rice Noodles: Lighter and quicker to cook, rice noodles offer a different kind of canvas for the sauce.
Vegetables: To balance the richness of the Crispy Cashew Chicken, adding some fresh or lightly cooked vegetables is always a good idea.
* Steamed Broccoli: Simple, vibrant, and a nutritional powerhouse. The bright green color is also lovely against the golden chicken.
* Sautéed Green Beans: Quickly sautéed with a touch of garlic and soy sauce, they add a crisp-tender element.
* Asian Slaw: A refreshing crunch comes from a cabbage-based slaw with a light vinaigrette.
* Stir-fried Mixed Vegetables: Bell peppers, snow peas, carrots, and water chestnuts can be quickly stir-fried and served alongside.
Appetizers/Soups:
* Spring Rolls or Egg Rolls: A classic appetizer that complements the flavors.
* Hot and Sour Soup or Wonton Soup: Starting with a light soup can enhance the dining experience.
Remember, the key is to choose sides that enhance the flavor and texture of your Crispy Cashew Chicken without overpowering it. Enjoy building your perfect meal!
Pairing your Crispy Cashew Chicken with the right side dishes can enhance your dining experience. Be sure to check out Balsamic Mushroom & Goat Cheese Pizza for a perfect complement: Balsamic Mushroom & Goat Cheese Pizza.
FAQs
How do I make my Crispy Cashew Chicken extra crispy?
To achieve the absolute crispiest Crispy Cashew Chicken, follow these tips: First, ensure your oil is at the correct temperature (350-375°F or 175-190°C) and don’t overcrowd the pan. Second, pat the chicken pieces very dry before coating them.
You can also try a “double dredge” – dip the chicken in egg, then flour/cornstarch, then back into egg, then back into flour/cornstarch mixture for a thicker, crunchier crust. Finally, frying in batches ensures the oil temperature remains high enough for that perfect crunch.
Can I make Crispy Cashew Chicken ahead of time?
You can definitely do some prep for your Crispy Cashew Chicken ahead of time. Marinate the chicken up to 24 hours in advance in the refrigerator. You can also whisk together all the sauce ingredients and store them in an airtight container in the fridge for up to 3-4 days.
For the best crispiness, I recommend frying the chicken and tossing it with the sauce just before serving. However, cooked and sauced Crispy Cashew Chicken leftovers store well in the fridge for 3-4 days and reheat nicely in the oven or air fryer.
Is this Crispy Cashew Chicken recipe gluten-free?
As written, this Crispy Cashew Chicken recipe is not gluten-free because it uses regular soy sauce and all-purpose flour. However, you can easily make it gluten-free with a few simple substitutions! Swap the light soy sauce for tamari (which is gluten-free soy sauce) and use a gluten-free all-purpose flour blend for the chicken coating.
Also, confirm your chicken broth is gluten-free. With these changes, you can enjoy a delicious gluten-free Crispy Cashew Chicken.
What kind of cashews should I use for Crispy Cashew Chicken?
For the best flavor and texture in your Crispy Cashew Chicken, I recommend using roasted, unsalted whole or large cashew pieces. If you only have raw cashews, quickly toast them in a dry skillet over medium heat for a few minutes until fragrant and lightly golden before adding them to the dish. This enhances their nutty flavor and gives them a pleasant crunch. Avoid heavily salted cashews, as they can make the dish too salty.
Can I bake or air fry the chicken instead of frying for this Crispy Cashew Chicken?
Absolutely! While deep-frying provides the crispiest result, you can certainly bake or air fry the chicken for a lighter version of Crispy Cashew Chicken.
For air frying: Toss the coated chicken pieces with about 1 tablespoon of oil.
Air fry at 400°F (200°C) for 10-15 minutes, flipping halfway through, until golden and cooked through.
For baking: Arrange the coated chicken on a greased baking sheet in a single layer. Bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until cooked through and lightly golden. The chicken won’t be as intensely crispy as fried, but it will still be incredibly flavorful in your Crispy Cashew Chicken.
Crispy Cashew Chicken is a delightful dish that showcases the flavors of Asian cuisine, featuring a perfect balance of crunchy chicken and nutty cashews. This dish exemplifies how simple ingredients come together to create a satisfying meal, often enjoyed during family gatherings or special occasions, making it a beloved comfort food option; learn more about it in the context of Asian culinary traditions through this link.
Nutrition Information (per serving)
Please note that these are estimated nutritional values per serving and can vary based on specific brands of ingredients, exact measurements, and cooking methods. This calculation assumes 6 servings per recipe.
| Nutrient | Amount (Estimated) |
|---|---|
| Calories | 450-500 kcal |
| Protein | 35-40 g |
| Total Fat | 25-30 g |
| Saturated Fat | 4-5 g |
| Carbohydrates | 25-30 g |
| Sugars | 8-10 g |
| Fiber | 1-2 g |
| Sodium | 800-900 mg |
Crispy Cashew Chicken
- Total Time: 30 mins
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Crispy Cashew Chicken is a comforting dish featuring golden-brown, crispy chicken pieces tossed in a sticky, savory-sweet sauce with roasted cashews and a hint of ginger. It's a delightful homemade alternative to takeout, showcasing simple ingredients with extraordinary results.
Ingredients
1.5 pounds boneless, skinless chicken breast
2 tablespoons light soy sauce
1 tablespoon cornstarch
1 teaspoon sesame oil
1 large egg
1/2 cup all-purpose flour
1/2 cup cornstarch
4–5 cups vegetable oil for frying
1/2 cup chicken broth
1/4 cup light soy sauce
2 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon cornstarch
1 tablespoon grated fresh ginger
2 cloves garlic
1 teaspoon sriracha
1/2 teaspoon sesame oil
1 cup roasted unsalted cashews
2 green onions
1 tablespoon toasted sesame seeds
Instructions
- In a medium bowl, combine chicken pieces with light soy sauce, cornstarch, and sesame oil. Marinate for 15-30 minutes
- Prepare a dredging station with beaten egg, flour, and cornstarch in separate shallow dishes
- Coat marinated chicken in egg, then in flour/cornstarch mixture. Let sit on a clean plate or wire rack
- Heat oil in a pot to 350-375°F. Fry chicken in batches for 4-6 minutes until golden and crispy. Drain on a wire rack
- Whisk together sauce ingredients in a small bowl until cornstarch is dissolved
- Pour off excess oil from the pot, add sauce, and cook until thickened (2-3 minutes). Add chicken and cashews, toss to coat
- Serve garnished with sliced green onions and sesame seeds
Notes
For a gluten-free option, use tamari in place of soy sauce and a gluten-free flour blend.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg