Cashew Chicken

Saucy, sticky, crispy, sweet, and savory—just like your favorite takeout, but easy to make at home! Serve with steamy rice and broccoli for a complete meal.

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Course: Main Course

Cuisine: Chinese-Inspired

Keyword: Cashew Chicken

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 470kcal

Ingredients

For the Chicken:

¾ cup flour
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 of fresh ginger, grated

Instructions

Prepare the Batter: In a bowl, combine flour, cornstarch, salt, and paprika. Set aside half of this mixture. Add ¾ cup cold water to the remaining half to form a batter.
Make the Sauce: Whisk together all the sauce ingredients in a bowl and set aside.
Fry the Chicken:
Heat oil in a pan over medium heat until hot.
Dredge the chicken pieces in the dry flour mixture, then dip them into the batter, letting any excess drip off.
Carefully place battered chicken pieces into the hot oil and fry for 2–3 minutes on each side until golden brown.
Remove and drain on a paper towel-lined plate. Drain any excess oil from the pan. (Shortcut: Toss all the chicken in the dry mix, then into the batter, and fry in batches—use forks to separate pieces while frying.)
Finish the Dish: Return the cooked chicken to the pan. Add the sauce and cashews, stirring for about 1 minute until coated and fragrant.
Serve & Enjoy: Pair with rice and steamed or roasted broccoli for a delicious, takeout-style meal.

Notes

Pan Choice: A nonstick pan works best to prevent sticking.
Extra Caramelization: Let everything cook for 5 minutes instead of 1 for more browning, chewiness, and stickiness.
Leftovers: Reheat in a nonstick skillet for a crispy exterior.

Nutrition

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