Cashew Chicken

Crispy, saucy, and packed with flavor—this homemade Cashew Chicken rivals your favorite takeout! Serve it with steamed rice and broccoli for a complete meal.

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Course: Dinner

Cuisine: Chinese-Inspired

Keyword: Cashew Chicken

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

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

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