How To Make Sticky Cashew Chicken (Step-by-Step Video)
Crispy chicken smothered in a sticky sweet and savoury sauce with crunchy cashews. I use the 'one bowl method' to coat the chicken (rather than dipping in separate bowls of egg, cornflour and seasoning) and it works brilliantly!
Serve this for Friday night dinner and you won't be disappointed.
It also reheats really well - so you can make ahead too!
Free printable recipe is available on our site:
Ingredients:
Chicken:
6 skinless boneless chicken thighs, chopped into bite size pieces
1 small egg
4 tbsp cornflour
½ tsp paprika
¼ tsp salt
¼ tsp white pepper
Oil for shallow frying about 120ml (½ cup)
For the sauce:
1 tbsp cornflour
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 cloves garlic peeled and minced
3 tbsp hoisin Sauce
2 tbsp light brown sugar
1 tbsp sesame oil
120 ml (½ cup) chicken stock
Also:
140 g (1 cup) cashew nuts
Small bunch spring onions (scallions) chopped on the diagonal
1 tsp sesame seeds
Pinch of chilli flakes
Instructions:
1. Place the chicken in a bowl with the egg and mix together to coat. Drain off any excess egg from the bowl and discard.
2. Add the cornflour, paprika, salt and white pepper to the bowl with the chicken and mix together. You should end up with a sticky coating on your chicken.
3. Heat the oil in a large frying pan or wok, over a medium-high heat, until hot.
4. Add the chicken, and stir fry until golden. This should take about 7-8 minutes. You might need to do this in two batches, depending on the size of your pan.
While the chicken is cooking, make the sauce.
5. Place the cornflour, light and dark soy sauce, garlic and hoisin sauce in a bowl and mix together until the cornflour is absorbed.
6. Add the light brown sugar, sesame oil and chicken stock to the bowl and stir together until combined. Put to one side.
7. When the chicken is cooked through, remove from the pan with a slotted spoon and place on a plate lined with kitchen paper to absorb any excess oil.
8. Carefully discard the oil, then pour the sauce into the pan and heat through until bubbling.
Add the chicken into the pan, then add in the cashews and half of the chopped spring onions.
9. Stir together for 2 minutes, to heat through the cashews, then serve with rice. Sprinkle with the remaining spring onions, the sesame seeds and a pinch of chilli flakes.
Notes:
Can I make it ahead?
This recipe does taste best when cooked and served right away, but I've also made it ahead several times and it reheats really well. The chicken will retain some some crunch, but won't be quite a crunchy as if it was freshly cooked.
You can make ahead in two ways:
Method 1 - Make the whole recipe:
Make the cashew chicken, then cool, cover and refrigerate for up to a day.
Reheat in a pan over a medium heat, stirring regularly until the chicken is hot throughout. This should take about 10 minutes.
You may need to add a splash of stock or water to loosen the sauce when reheating.
Method 2 - Prep the sauce and cook the chicken, then assemble and heat:
Make the sauce ahead (no need to heat it) and cover.
Cook the chicken, then cool, cover and refrigerate for up to a day.
When ready to cook, fry the chicken in a tablespoon of oil over a medium heat for 5-6 minutes to heat through.
Turn up the heat to high and pour in the sauce. Stir together and allow to bubble, then add the cashews and spring onions and stir together to coat.
Ingredient swaps
Swap out the chicken for pork (use thin slices of pork tenderloin or fillet)
Add a splash of hot chilli sauce (such as sriracha) for a heat kick
Add veggies, such as green beans, small pieces of broccoli or peppers. Fry them in the pan in a drizzle of oil for a few minutes, then add the sauce, chicken and cashews.
How to scale up and scale down this recipe
You can scale up or down the recipe using the same ingredient ratios.If scaling up, you will likely need to cook the chicken in 2 or 3 batches, so the cooking time will take longer.
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ASIAN CASHEW CHICKEN RECIPE [Better than Takeout] | Chinese Chicken with Cashew Nuts
Asian Cashew Chicken [Better Than Takeout] is a sweet and sour Chicken and Cashew stir-fry recipe. Chicken and Cashew are tossed in a sweet and sour sauce made with Hoisin Sauce, Soy Sauce, Sugar, Garlic, Rice Wine Vinegar, and Sriracha. This is tossed with crispy fried Chicken, Veggies, and Cashews, garnish with Sesame Seeds, and Served with Plain white rice.
#cashewchicken #chickenrecipes #chineserecipes #chinesecashewchicken
Prep Time: 5m
Cook Time: 10m
Total Time: 15m
Servings: 3 people
INGREDIENTS:
- 2 Tbsp Sesame Oil
- 1 lbs chicken breasts boneless and skinless
- ½ Tsp Kosher Salt
- 1 Tsp Ground Black Pepper
- 3 Tbsp Cornflour
- ½ cup Cashew Nuts
- ½ cup Green Bell Pepper chopped
- 1 Tsp Sesame Seeds for garnish
- ¼ cup Scallions chopped
For the Sauce
- ¼ cup Hoisin Sauce
- 1 Tbsp Dark Soy Sauce
- 1 Tbsp Rice Wine Vinegar
- 1 Tsp Sriracha
- 2 Tbsp Sugar
- 6-7 cloves Garlic minced
HOW TO MAKE CASHEW CHICKEN (STEP BY STEP RECIPE)
1) Bring a Pot of water to boil with the Chicken. Cover cook it at low flame for 5 minutes. Once the chicken is partially cooked, get it off the heat and strain. Sauce some of the Chicken stock and discard the rest. Cooldown the Chicken to room temperature and cut it into 2-inch cubes.
2) Season the Chicken with Kosher Salt and Ground Black Pepper. Add the Cornflour to it and mix well coating every piece of the Chicken evenly. Heat some Sesame Oil in a Skillet. Once the Oil is slightly hot, add the Chicken pieces and fry them over high heat for 5 minutes, until they turn golden brown. Keep stirring occasionally, so that the Chicken turn golden brown evenly, on both sides.
3) In the same Pan, add the Garlic, Veggies, and the sauce. Add the Cashew and mix well. Saute over high heat for just 1-2 minutes and serve.
4) Garnish with sesame Seeds, Scallions, and serve hot with white rice.
Tips to make the Best Cashew Chicken You can use Rice Flour in place of Cornflour for a crispy Chicken. You can toast the Cashew in the oven and then use it. Your Cashew Chicken should essentially be sweet. If it's too salty, it's because you have used too much of Soy sauce. Use Dark Soy Sauce as its less in sodium and high in flavors. Balance the salt in the dish with brown sugar. You can soak and use Raw Cashew Nuts. Serve this with Coconut Fried Rice for the best flavors. How to make Low Carb & Keto Cashew Chicken Make the following changes for the Keto Cashew Chicken recipe: Replace Sesame Oil with Coconut Oil Replace Soy Sauce with Coconut Aminos or Tamari Sauce Replace Sugar with Keto Sweetener Replace Sriracha with Chili Garlic Sauce Replace Cornflour with Rice Flour or ArrowRoot Flour Sadly, you cannot replace anything with Hoisin Sauce. However, since you'd be using Keto sweetener and Coconut Aminos, it'll bring this Keto Cashew Chicken much closer to the authentic recipe. How to replace Hoisin Sauce - The perfect substitute for Hoisin Sauce Ideally, there isn't any replacement. However, you can combine 2 TBsp of Oyster Sauce, 1 Tsp of Barbeque Sauce, 1 Tsp of Chili Garlic Sauce, and 2 Tbsp of Brown Sugar to make a sauce which tastes closer to an actual Hoisin Sauce. This quantity will yield you 1/4 cup of Hoisin sauce. (For this Cashew Chicken recipe, you would need about 1/4 cup hoisin sauce for 1 lbs Chicken). Other possible variations to this recipe You can make a couple of variations to this recipe Vegetables - Veggies add a bit of crunch to this Cashew Chicken. I know, it's not typically used in Authentic style Chinese Cashew Chicken, but for your homemade version, a couple of veggies like Snow Peas, Broccoli, Bokchoy, or Bell Peppers won't hurt, right! Shaoxing Wine - This is the most commonly used Chinese wine for cooking. It's very cheap to buy and you will find it in the International Aisle. If you cannot find this, you can use dry white wine as a replacement. Toast the Cashew - I have used Raw Cashew. However, you can toast it. Toast it in the oven at 350F for 2-3 minutes. Garnish - Garnish with Scallions and Sesame Seeds Serving Options for Cashew Chicken You can serve this with Rice Ideally this tastes the best with white rice. The sweet and spicy taste of this tastes best with plain white rice. However, you can also serve with Brown Rice or Rice Noodles or Ramen or Pasta as well.
calories 257
Chinese Chicken Cashew nut recipe
This recipe is to satisfy the cravings of those of you who miss the glory days of Chinese restaurants in Beirut. To get this Chinese cashew chicken just right, follow my instructions closely.
Here is the list of ingredients you will need:
500 chicken breast
150 gr raw cashew
100 gr sliced red onions
200 gr mixed bell pepper
1 red hot chili pepper
3 garlic cloves
40 gr ginger
3 tbsp corn starch
60 gr soy sauce
45 gr rice vinegar
60 gr honey
10 gr sesame oil
1 scallion
50 gr water
30 gr Sunflower oil
Easy Szechuan Chicken Recipe!
One for the spice lovers; Jeremy’s Spicy Szechuan Chicken Stir Fry is packed to the brim with deep flavour and just the right amount of heat from Szechuan peppercorns and dried red chillies. For ease, make sure to follow Jeremy’s ‘wok clock’ method when adding your ingredients – it’s a game changer!
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The Ingredients
½ onion
1 red pepper
400g boneless chicken thighs
3 garlic cloves
1 bird’s-eye chilli
1 spring onion
2 teaspoons Sichuan peppercorns
10 dried red chillies
200g cashew nuts
1½ tablespoons vegetable oil
The Marinade
1 teaspoon sesame oil
2 teaspoons granulated sugar
a large pinch of Chinese five-spice
3 tablespoons light soy sauce
1½ tablespoons cornflour
The Sauce
2 teaspoons chilli paste or chilli bean paste
2 tablespoons light soy sauce
2 tablespoons hoisin sauce
3 tablespoons rice wine
To find the recipe for this dish, click the link below!
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Thai Cashew Chicken Stir Fry
Cashews are a favourite in stir fries all across Asia, and the Thai do it best! Really try to use raw cashews if you can, pan roasting them brings out super flavour. But if you only have roasted cashews, that's fine too!
Use as much chilli as you want… or not. Terrific whether it's spicy or mild!
PRINT RECIPE:
Spicy Cashew Chicken Stir Fry/ Indo-Chinese Recipes
Spicy cashew chicken stir fry is a quick side dish for any Indo Chinese meal. But extremely tasty and spicy. If you are a chicken lover here is a treat for you.
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