Easy Authentic Cashew Chicken Recipe
Make Easy Authentic Cashew Chicken Recipe: juicy fried chicken tossed in a glossy cashew-sauce for a quick weeknight winner.
Ingredients
- 1 pound chicken thighs (or breasts; cut into bite-sized pieces)
- ¼ cup cornstarch
- 3 tablespoons oil
- 1 teaspoon ginger (minced)
- 2 cloves garlic (minced)
- 1 cup unsalted roasted cashews
- ½ cup green onions (sliced)
- ¼ cup chicken stock
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 teaspoons hoisin sauce
- 1 teaspoon cornstarch
- ½ teaspoon rice wine vinegar
Instructions
Step 1: Make the sauce
In a medium bowl whisk together the chicken stock, soy sauce, honey, hoisin, rice wine vinegar and the teaspoon of cornstarch until smooth and slightly glossy. Set this sweet-savory mixture aside so the starch can dissolve and the flavors marry—this will be the glossy caramelizing glaze that clings to the chicken later.
Step 2: Toss the chicken with cornstarch
Place the bite-sized chicken pieces in a shallow bowl, sprinkle the cornstarch over them, and toss gently until every piece is evenly and lightly coated in a pale powdery layer. This dry coating is the secret to a craggy, crisp exterior when the chicken hits hot oil.
Step 3: Cook the chicken until crisp and drained
Fry the coated pieces in hot oil until the outside is golden and crisp and the interior is fully cooked, or pan-fry in a shallow slick of oil for the same result — each piece should show a textured, fractured crust. Transfer the cooked pieces to a paper towel–lined plate to drain and rest so excess oil is removed and the crust firms up.
Step 4: Toast aromatics and cashews, and reduce the sauce
In the same large shallow serving skillet or wide pan, heat one tablespoon of oil, then add the minced garlic, minced ginger and the unsalted roasted cashews; cook briefly until fragrant and the cashews toast to a warm golden brown. Pour in the pre-mixed sauce and let it bubble and thicken into a glossy, clingy syrup — a dense, syrupy brown that coats the back of a spoon.
Step 5: Bring it together and finish with scallions
Return the drained, crispy chicken to the thickened sauce and toss thoroughly so each piece becomes lacquered in the glossy brown glaze; remove from heat and fold in the sliced green onions so their bright green color and fresh snap contrast the rich sauce. Serve immediately, steaming and gleaming with sauce, crunchy cashews and bright scallions.
Notes
- Press tofu well if substituting for a vegetarian version to remove excess moisture
- Toast cashews carefully until just golden to avoid bitterness
- Cook chicken in batches to maintain crispness
- Keep sauce separate and reduce well so it clings to the chicken
- Store chicken and rice separately to prevent sogginess