Better-Than-Takeout Cashew Chicken
Craving that crispy, sticky, sweet, and savory cashew chicken from your favorite takeout spot?
This recipe delivers golden-crisp chicken, a rich umami-packed sauce, and crunchy cashews in just 30 minutes—faster than delivery and way more delicious.
Made with simple pantry staples, this dish is the ultimate weeknight dinner hero.
Pair it with steamed rice and broccoli for a meal that’ll have everyone asking for seconds.
Why order takeout when you can make something better at home?
Let’s get cooking!
For Cashew Chicken
- Chicken – Use boneless, skinless chicken breasts cut into bite-sized pieces. Perfect for a crispy texture that holds the sauce well.
- Flour & Cornstarch – A combination of these gives the chicken a light, crispy coating when fried.
- Salt & Paprika – Adds seasoning and a touch of warmth to the batter.
- Cold Water – Helps create a smooth batter for coating the chicken.
- Vegetable Oil – Used for frying to achieve that golden, crunchy texture.
- Cashew Halves – Brings a buttery crunch and nutty flavor to the dish.
For Cashew Chicken Sauce
- Hoisin Sauce – The base of the sauce, adding rich, slightly sweet umami flavor.
- Soy Sauce – Enhances the saltiness and depth of the sauce. Low sodium works best to control the salt level.
- White Vinegar – Adds acidity to balance out the sweetness and richness.
- Sriracha (Optional) – Gives the sauce a slight kick of heat for extra depth.
- Granulated Sugar – Adds sweetness to balance the savory elements.
- Garlic & Ginger – The key aromatics that bring bold, fragrant flavor.
Cashew Chicken
Ingredients
For the Chicken:
- ¾ cup flour¾
- ¾ cup cornstarch
- 1 tsp salt
- ½ tsp paprika
- ¾ cup cold water
- ½ cup vegetable oil (for frying)
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup cashew halves
For the Sauce:
- ½ cup hoisin sauce
- ¼ cup soy sauce
- 2 tbsp white vinegar
- 1 tbsp sriracha (optional)
- ¼ cup granulated sugar
- 2 cloves garlic, grated
- 1 small piece fresh ginger, grated
Instructions
Prepare the Batter:
- In a bowl, mix the flour, cornstarch, salt, and paprika.
- Set aside half of this mixture in a separate bowl.
- To the remaining half, add the cold water and whisk into a smooth batter.
Make the Sauce:
- Whisk together hoisin sauce, soy sauce, vinegar, sriracha, sugar, garlic, and ginger. Set aside.
Fry the Chicken:
- Heat oil in a pan over medium heat until a drop of water sizzles.
- Dredge chicken pieces in the dry flour mixture, then coat in the batter, letting excess drip off.
- Fry for 2-3 minutes per side until golden. Drain on paper towels and remove excess oil from the pan.
Combine and Finish:
- Return the chicken to the pan. Add sauce and cashews, stirring for about 1 minute until coated and fragrant.
- For extra caramelization and stickiness, cook for up to 5 minutes.
Serve:
- Enjoy hot with rice and steamed or roasted broccoli.
Notes
- Shortcut for Frying: Instead of coating and frying individual pieces, toss all the chicken in the dry mix, then mix with the batter. Fry in two batches, using forks to separate pieces.
- Pan Choice: A nonstick pan helps prevent sticking.
- Leftovers: Reheat in a skillet for a crispier texture.
1. Can I use chicken thighs instead of breasts?
Yes, you can! Chicken thighs are packed with flavor and stay juicier, so they make a great substitute. Just adjust the cooking time slightly, and you’re good to go!
2. Is there a way to skip deep frying?
Absolutely! Stir-fry the chicken instead of deep frying it. Skip the battering step, cook the chicken in a hot pan until golden, then toss in the sauce and cashews. It’s a quicker, lighter version!
3. How can I make this gluten-free?
Easy! Swap the soy sauce for tamari (or coconut aminos) and check that your hoisin sauce is gluten-free. That’s all it takes to make this dish gluten-friendly while keeping all the deliciousness!
4. Can I add some veggies to this dish?
Of course! Toss in some bell peppers, broccoli, snap peas, or carrots. Not only do they add color and crunch, but they’ll make the dish even more filling.
5. Can I prep anything in advance?
You bet! You can chop the chicken and veggies ahead of time and store them in the fridge. You can even mix the sauce up and keep it ready for when you’re ready to cook. This will make dinner even quicker when it’s time to get cooking!
