Easy cashew chicken recipe

Easy cashew chicken recipe 

Ingredients

Cashew Chicken Sauce

½ cup Brown Sugar

⅓ cup Hoisin Sauce

5 cloves Garlic minced

3 tablespoon White Wine Vinegar

2 tablespoon Soy Sauce

2 tablespoon Honey

1 tablespoon Rice Vinegar

1 tablespoon Sesame Oil

1 teaspoon Sambal Oelek Chili Paste

Pinch of Red Chili Flakes

2 tablespoon Water

1 tablespoon Cornstarch

Toasted Cashews

1 cup Raw Cashews unsalted

Chicken and Breading

½ cup Vegetable Oil

2 Chicken Breasts cut into 1" cubes

Salt & Pepper

1 teaspoon Paprika

1 teaspoon Garlic Powder

2 large Eggs

Instructions

Making the Sauce

In a small saucepan add the brown sugar, hoisin, garlic, white wine vinegar, soy sauce, honey, rice vinegar, sesame oil, chili paste, and red chili flakes.

In a small bowl stir together the water and cornstarch to make a slurry.

Whisk all of the ingredients together and bring to a boil over medium heat. As soon as the mixture is boiling add the slurry (water and cornstarch mixture). 

Lower the heat to a simmer and cook for 2 minutes until just slightly thickened. Remove the sauce from the heat and set aside. 

Toasting the Cashews

In a small frying pan add the raw cashews and cook over medium-low heat for 2 minutes. Stirring a few times just until the cashews are lightly browned and starting to give off a nutty aroma. 

Remove from heat and set aside.

Breading and Cooking the Chicken

Add around ¼ cup of vegetable oil to two large fry pans and preheat the oven to 350°F.

Season the cubed raw chicken with salt and pepper (around ½ teaspoon of each) and toss to combine. 

In a large mixing bowl combine the cornstarch, paprika, and garlic powder. 

In a separate medium sized bowl, whisk together the eggs. 

Place all of the chicken into the cornstarch mixture and toss to coat it completely. 

Begin to heat the fry pans over medium-low heat. 

Dip the chicken in small batches (6-7 pieces at a time) into the egg and transfer directly into the heated frying pan. Place chicken in a single layer and do not crowd the pans, fry in batches if necessary. Repeat until all of the chicken is coated with egg and cooking.

Cook the chicken until golden brown, about 8-10 minutes, and no longer pink on the inside. 

After the chicken is golden brown and fully cooked, using tongs transfer the chicken to a 9x13 baking dish. (do not transfer the excess cooking oil)

Set the excess oil in the frying pans aside to cool before disposing of it.

Add the toasted cashews and pour the prepared sauce over the chicken, stir to combine and bake for 25 minutes, stirring once midway through the baking time.

Remove the cashew chicken from the oven and serve immediately. 

Notes

Serve with rice, buckwheat noodles, and/or steamed broccoli.

Please Note- The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.