Dragon Chicken Cashew (Print Version)
Golden chicken, crisp cashews, and loads of veggies mixed in a punchy, sweet-and-tangy Asian-style sauce.
# Ingredients:
→ Marinade
01 -
450 grams chicken thighs, cut into strips about 1.25 cm wide
02 -
0.5 teaspoon cayenne pepper
03 -
0.5 teaspoon paprika
04 -
0.5 teaspoon onion powder
05 -
0.5 teaspoon garlic powder
06 -
0.5 teaspoon ground ginger
07 -
1 tablespoon reduced sodium soy sauce
08 -
1 large egg
→ Chicken Breading
09 -
Canola or vegetable oil, just enough for frying in a pan
10 -
0.5 tablespoon chili powder
11 -
30 grams cornstarch
12 -
65 grams plain flour
→ Sauce
13 -
7.5 grams cornstarch
14 -
15 ml toasted sesame oil
15 -
15 ml Chinkiang vinegar, or do half rice vinegar and half balsamic (7.5 ml each)
16 -
22–30 ml Asian-style chili sauce (Sambal Oelek works)
17 -
30 ml oyster sauce
18 -
45 ml honey
19 -
60 grams ketchup
20 -
60 ml reduced sodium soy sauce
→ Stir Fry
21 -
6 garlic cloves, peeled and chopped small
22 -
15 grams fresh ginger, grated
23 -
1 red bell pepper, sliced into strips
24 -
0.5 white onion, cut thin
25 -
15 ml peanut oil or just regular vegetable oil
26 -
130 grams unsalted cashews
→ Garnish
27 -
Sliced green onions
28 -
Toasted sesame seeds
# Steps:
01 -
Toss your chicken strips with the soy sauce, egg, and all those spices in a big bowl—ginger, garlic powder, onion powder, paprika, and some cayenne. Make sure every piece is coated. Let it sit out for half an hour or leave it overnight in the fridge, but take it out ahead so it isn't cold when you bread it.
02 -
Grab a medium bowl and mix together honey, ketchup, soy sauce, oyster sauce, chili sauce, vinegar, toasted sesame oil, and that little bit of cornstarch. Whisk it well until everything blends in and there aren't any lumps. Set it aside for later.
03 -
Pour flour, cornstarch, and chili powder into a big bowl or even a food-safe bag. Drop in your marinated chicken strips (first shake off extra liquid if you want extra crunch) and toss or shake them until they're all coated.
04 -
Heat up about 60 ml oil in a nonstick pan over medium-high. Fry the breaded chicken in batches, making sure they're in a single layer. Flip after a few minutes (about four), so both sides get crispy and golden. Move them to some paper towels to drain. Add more oil if your pan gets dry and keep frying the rest.
05 -
Pop your cashews in a dry cast iron pan over medium heat. Give them a stir every so often till you see some golden color. Take them off the heat right when they're toasty and set them aside.
06 -
Drop a little oil into the pan. On medium-high, throw in the onions and bell pepper and cook for about two minutes. Add your grated ginger and garlic next, stirring for thirty seconds till you can really smell them.
07 -
Whisk the sauce again, pour it over your veggies, and keep stirring. Let it bubble gently for a minute, stirring so it thickens just a bit.
08 -
Add your crispy chicken and toasted cashews to the pan. Stir everything together till all pieces have some sauce clinging to them. Top with green onions and a sprinkle of sesame seeds and you're ready to eat.
# Notes:
01 -
You can prep parts of this ahead to save stress later on busy evenings.
02 -
Want that crunch? Only mix the chicken with the sauce right before you eat.
03 -
Add more or less chili sauce to set your perfect spice level.