Crispy, saucy, and packed with flavor—this homemade Cashew Chicken rivals your favorite takeout! Serve it with steamed rice and broccoli for a complete meal.
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
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.
- 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.