Cashew Chicken
4 portions
30mThis dish is a little complex, but totally worth it. Better than takeout.
What you will need
2 cloves Garlic
1 lb. boneless skinless Chicken Breast
3/4 cup AP Flour
3/4 cup Cornstarch
3/4 cup Water
1 tsp Salt
1/2 cup Vegetable Oil
1/4 cup Brown Sugar
2 Tbsp White Wine Vinegar
1/2 cup Hoisin Sauce
1/4 cup Soy Sauce
1 cup Cashews
(Nutritional facts 206 calories, 7.59 g fat, 26.51 g carbohydrates, 7.87 g protein, 17 mg cholesterol, 1044 mg sodium)How to cook
1
2
3
Peel garlic cloves and chop or grate to a fine paste.
4
Cut the chicken breast into bite-sized chunks.
5
6
Mix about 1/2 of the flour into the corn starch. The other half of the flour will beused to dredge the chicken.
7
Add the water.
8
Add the salt and mix well. The batter should be about the consistency of buttermilk or a thin pancake batter. You can add a little more water if you think it needs it.
9
Coat the chicken chunks with the remaining flour.
10
Pour about 1/2" worth of oil into a heavy skillet over high heat. Heat the oil to around 350°F.
11
One by one, coat a piece of flour-coated chicken in batter, then into the hot oil. Go slowly because if you put too many pieces of chicken in too fast, the oil temperature will drop and the batter won't be as crispy.
12
Fry the chicken chunks until crispy and golden brown. Transfer the cooked pieces to a paper towel lined dish. When you're done cooking the chicken, pour the oil off into a heat-safe dish. Carefully wipe the pan out with paper towels and return the pan to high heat.
13
Place the sugar in a small mixing bowl.
14
Add white wine vinegar.
15
Add the soy sauce.
16
Add the hoisin sauce.
17
Add the crushed garlic.
18
Bring the sauce to a simmer in a clean skillet.
19
Add the cashews and bring the sauce to a simmer.
20
Add the chicken and coat in sauce.
21
How to Crush Garlic
Basic cooking techniques. Using the side of your knife.