Obsessed with how this meal turned out!! The chicken is so sweet and savory, the sauce is saucy and sticky, and oh-so good!! This is by far my favorite recipe to date! It’s just a really fun and easy recipe to make for a special date night, or during the week.
My version of cashew chicken is actually based off of my interpretation of the Cheesecake Factory meal. Obviously I don’t have a fryer handy so I just paned fried the chicken and it turned out great!
The aroma that this dish brings as well while cooking is so mouth-watering, that anyone who is around will come running when you yell – “Dinner’s Ready”. The smell of garlic, ginger, and soy in the sauce is so good!
Try to stop yourself too – while cooking the chicken to not pop any of the bite size pieces into your mouth.
- 3/4 cup flour
- 3/4 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 3/4 cup cold water
- about 1/2 cup vegetable oil for frying
- 1 lb. boneless skinless chicken breasts, cut into small bite-sized pieces
- 1 cup cashew halves
- 1/2 cup hoisin sauce
- 1/4 cup soy sauce
- 2 tablespoons white vinegar
- 1 tablespoon sriracha (optional – but I recommend)
- 1/4 cup granulated sugar
- 2 cloves fresh garlic, grated
- a small piece of fresh ginger, grated
- Make Batter: Mix the flour, cornstarch, salt, and paprika. Set aside half of the flour mixture in a small bowl. Mix the other half of the flour mixture with 3/4 cup cold water to form a loose batter.
- Make Sauce: Whisk all sauce ingredients together. Set aside.
- Fry Chicken: Heat oil over medium heat until a drop of water sizzles across the top. Dredge the chicken pieces in the dry flour mixture, then dip into the batter. Let excess batter drip off. Add battered chicken pieces to the oil. Fry for 2-3 minutes on each side. Remove from the pan and drain on paper towel lined plate. Drain out any excess oil from the pan
- Finish: Put chicken back in the pan. Add sauce and cashews. Stir for about 1 minute, until coated and you can start to smell the garlic. Done! Serve with rice and maybe some roasted or steamed vegetables. I had asparagus handy so that’s what I used. SO GOOD!
Enjoy – see you in the Kitchen!