Oh, the allure of a cozy weeknight dinner that’s both comforting and easy to whip up—it’s like finding a rare gem in the everyday chaos, right? Recently, I stumbled upon this cashew chicken recipe that’s sort of like a culinary hug, with its tender chicken and crunchy cashews mingling in a savory sauce that feels like an old friend. Really, what’s better than a dish that’s as effortless as it is satisfying, especially after a long day of Zoom meetings and unanswered emails?
Steps
- Prepare the chicken by cutting it into small bite-sized pieces. In one bowl, mix flour, cornstarch, salt, and paprika. In a separate bowl, combine half of this flour mixture with cold water to create a batter.
- Whisk together the sauce ingredients: hoisin sauce, soy sauce, white vinegar, sriracha (if using), sugar, grated garlic, and ginger. Set the sauce aside for later use.
- Heat vegetable oil in a large skillet over medium heat until a drop of water sizzles when added. Dredge the chicken pieces in the dry flour mixture, dip them into the batter, and allow excess batter to drip off.
- Fry the chicken in hot oil for 2-3 minutes on each side until golden and crispy. Remove the chicken and drain on a paper towel-lined plate. Pour out any excess oil from the skillet.
- Return the chicken to the skillet and pour the prepared sauce over it. Add cashew halves and stir for about a minute until the chicken is coated and the garlic aroma is released.
- Serve the cashew chicken with hot steamed rice and optional roasted or steamed broccoli for a complete meal. Enjoy the delicious combination of textures and flavors!
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 3/4 cup cold water
- Approximately 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)
- 1/4 cup granulated sugar
- 2 cloves fresh garlic, grated
- A small piece of fresh ginger, grated
FAQ
- What is the origin of cashew chicken?
- Cashew chicken is a Chinese-American dish, popular in both its stir-fried and deep-fried forms. The deep-fried version originated in Springfield, Missouri, created by a chef named David Leong who wanted to craft a dish catering to American tastes.
- Can I stir-fry the chicken instead of deep-frying it?
- Yes, you can! For a lighter version, skip the batter and deep-frying steps. Simply stir-fry the chicken pieces in a pan and then add the sauce for a delicious alternative.
- Is it possible to use tofu instead of chicken in this recipe?
- Certainly! You can substitute tofu for chicken, perhaps bypassing the batter and deep-frying steps. Consider using crispy tofu techniques or try a Sesame Apricot Tofu recipe for a tasty variation.
- How should I store leftovers, and how do they taste the next day?
- Leftovers might become slightly soggy, but they still taste great. To restore some crispiness, reheat the chicken in a skillet over medium-high heat until warmed and crisped to your liking.
- Can I add more vegetables to the dish?
- Absolutely! Feel free to incorporate additional vegetables such as green beans, bell peppers, or snow peas to suit your taste preferences.
Tips
- Prep Ingredients in Advance: To streamline the cooking process, cube your chicken and prepare the dry ingredients and batter before you start cooking. This will make the cooking experience more seamless and enjoyable.
- Test the Oil Temperature: Ensure your oil is at the right temperature (about 350-375 degrees) by adding a drop of batter to see if it sizzles. This helps achieve the ideal crispiness for your chicken.
- Consider Stir-Frying for a Healthier Option: If you prefer a lighter meal, skip the deep-frying and stir-fry the chicken instead. Simply coat the chicken in the sauce after cooking for a delicious alternative.
- Enhance Flavor with Sesame Oil: To add an extra depth of flavor, consider incorporating a drizzle of toasted sesame oil into your sauce for a richer taste experience.
Equipment
- Deep Fry Thermometer – To accurately measure the oil temperature for frying.
- Nonstick Skillet or Frying Pan – If you don’t already have a nonstick pan, it’s recommended for preventing the chicken from sticking during cooking.
- Wok or Large Skillet – Useful for stir-frying if you choose not to deep fry.
- Garlic Press or Grater – For grating fresh garlic and ginger efficiently.
- Oil Splatter Screen – To help prevent splashes when frying the chicken.
