Better-Than-Takeout Cashew Chicken
Craving that crispy, sticky, sweet, and savory cashew chicken from your favorite takeout spot?
This recipe delivers golden-crisp chicken, a rich umami-packed sauce, and crunchy cashews in just 30 minutes—faster than delivery and way more delicious.
Made with simple pantry staples, this dish is the ultimate weeknight dinner hero.
Pair it with steamed rice and broccoli for a meal that’ll have everyone asking for seconds.
Why order takeout when you can make something better at home?
Let’s get cooking!
Why You’ll Love This Easy Cashew Chicken
- Better than takeout: Crispy, golden chicken and toasty cashews in a sticky, sweet and savory hoisin sauce.
- Light, crispy coating: A flour and cornstarch batter fries up crunchy in just a few minutes.
- Simple sauce: Hoisin, soy sauce, vinegar, sugar, garlic and ginger, all whisked together in one bowl.
- Ready fast: The chicken fries for just 2 to 3 minutes per side.
- Easy to adapt: Add veggies, use thighs or make it gluten-free (see the FAQs below).
For Cashew Chicken
- Chicken – Use boneless, skinless chicken breasts cut into bite-sized pieces. Perfect for a crispy texture that holds the sauce well.
- Flour & Cornstarch – A combination of these gives the chicken a light, crispy coating when fried.
- Salt & Paprika – Adds seasoning and a touch of warmth to the batter.
- Cold Water – Helps create a smooth batter for coating the chicken.
- Vegetable Oil – Used for frying to achieve that golden, crunchy texture.
- Cashew Halves – Brings a buttery crunch and nutty flavor to the dish.
For Cashew Chicken Sauce
- Hoisin Sauce – The base of the sauce, adding rich, slightly sweet umami flavor.
- Soy Sauce – Enhances the saltiness and depth of the sauce. Low sodium works best to control the salt level.
- White Vinegar – Adds acidity to balance out the sweetness and richness.
- Sriracha (Optional) – Gives the sauce a slight kick of heat for extra depth.
- Granulated Sugar – Adds sweetness to balance the savory elements.
- Garlic & Ginger – The key aromatics that bring bold, fragrant flavor.
Step-by-Step Guide to Making Easy Cashew Chicken
Have everything ready before you start frying. Here’s how it goes.
1. Make the Dry Mix and Batter
Mix the flour, cornstarch, salt and paprika. Set aside half in a separate bowl. Whisk the cold water into the other half to make a smooth batter. Cold water keeps the batter light, so it fries up crisp.
2. Mix the Sauce
Whisk together the hoisin sauce, soy sauce, vinegar, sriracha (if using), sugar, garlic and ginger.
3. Coat and Fry the Chicken
Heat the oil in a pan over medium heat until a drop of water sizzles. Dredge each piece of chicken in the dry mix, dip it in the batter and let the excess drip off. Fry for 2 to 3 minutes per side until golden, then drain on paper towels. Pour off the extra oil from the pan.
4. Toss with Sauce and Cashews
Return the chicken to the pan, add the sauce and cashews and stir for about 1 minute until coated and fragrant. For a stickier, more caramelized glaze, keep cooking for up to 5 minutes.
5. Serve
Serve hot with rice and steamed or roasted broccoli.
Cashew Chicken
Ingredients
For the Chicken:
- ¾ cup flour¾
- ¾ cup cornstarch
- 1 tsp salt
- ½ tsp paprika
- ¾ cup cold water
- ½ cup vegetable oil (for frying)
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup cashew halves
For the Sauce:
- ½ cup hoisin sauce
- ¼ cup soy sauce
- 2 tbsp white vinegar
- 1 tbsp sriracha (optional)
- ¼ cup granulated sugar
- 2 cloves garlic, grated
- 1 small piece fresh ginger, grated
Instructions
Prepare the Batter:
- In a bowl, mix the flour, cornstarch, salt, and paprika.
- Set aside half of this mixture in a separate bowl.
- To the remaining half, add the cold water and whisk into a smooth batter.
Make the Sauce:
- Whisk together hoisin sauce, soy sauce, vinegar, sriracha, sugar, garlic, and ginger. Set aside.
Fry the Chicken:
- Heat oil in a pan over medium heat until a drop of water sizzles.
- Dredge chicken pieces in the dry flour mixture, then coat in the batter, letting excess drip off.
- Fry for 2-3 minutes per side until golden. Drain on paper towels and remove excess oil from the pan.
Combine and Finish:
- Return the chicken to the pan. Add sauce and cashews, stirring for about 1 minute until coated and fragrant.
- For extra caramelization and stickiness, cook for up to 5 minutes.
Serve:
- Enjoy hot with rice and steamed or roasted broccoli.
Notes
- Shortcut for Frying: Instead of coating and frying individual pieces, toss all the chicken in the dry mix, then mix with the batter. Fry in two batches, using forks to separate pieces.
- Pan Choice: A nonstick pan helps prevent sticking.
- Leftovers: Reheat in a skillet for a crispier texture.
Nutrition
Tips for the Best Cashew Chicken
- Use a nonstick pan: It helps keep the battered chicken from sticking.
- Try the shortcut: As the recipe notes suggest, toss all the chicken in the dry mix, then the batter, and fry in two batches.
- Cut evenly: Bite-size pieces of the same size cook through at the same time.
- Toast the cashews: A minute in a dry pan before adding them deepens their nutty flavor.
- Check doneness: The chicken is cooked when it reaches 165°F inside.
Common Mistakes to Avoid
- Oil that isn’t hot enough: The coating soaks up oil and goes soggy. Test with a drop of water first.
- Overcrowding the pan: Fry in batches so the oil stays hot and the pieces don’t stick together.
- Leaving the frying oil in the pan: Pour it off before adding the sauce, or the sauce will be greasy.
- Letting the sauce burn: The sugar and hoisin caramelize quickly, so keep stirring.
How to Serve Cashew Chicken
You want something to catch every bit of that sticky sauce. Here are some easy sides from the site:
- Rice: Hibachi-Style Fried Rice or Garlic Butter Rice.
- Something cool and crunchy: Crisp Asian-Style Cucumber Salad.
- Veggies: Crunchy Broccoli Salad or simple steamed broccoli.
Storage Tips
- Fridge: Store leftovers in an airtight container. As a general food-safety guide, eat cooked chicken within 3 to 4 days.
- Reheating: As the recipe notes suggest, reheat in a skillet rather than the microwave for a crispier texture.
1. Can I use chicken thighs instead of breasts?
Yes, you can! Chicken thighs are packed with flavor and stay juicier, so they make a great substitute. Just adjust the cooking time slightly, and you’re good to go!
2. Is there a way to skip deep frying?
Absolutely! Stir-fry the chicken instead of deep frying it. Skip the battering step, cook the chicken in a hot pan until golden, then toss in the sauce and cashews. It’s a quicker, lighter version!
3. How can I make this gluten-free?
Easy! Swap the soy sauce for tamari (or coconut aminos) and check that your hoisin sauce is gluten-free. That’s all it takes to make this dish gluten-friendly while keeping all the deliciousness!
4. Can I add some veggies to this dish?
Of course! Toss in some bell peppers, broccoli, snap peas, or carrots. Not only do they add color and crunch, but they’ll make the dish even more filling.
5. Can I prep anything in advance?
You bet! You can chop the chicken and veggies ahead of time and store them in the fridge. You can even mix the sauce up and keep it ready for when you’re ready to cook. This will make dinner even quicker when it’s time to get cooking!
This easy cashew chicken brings all the crispy, sticky, savory flavor of your favorite takeout to your own kitchen. Serve it over rice and dinner is done.
Make it for your next fakeout takeout night, and let us know in the comments how it turned out!
