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