Spicy Cashew Chicken
Sweet,spicy and chrispy.this recipe is a mandarian style chicken dish with rosted cashew.
Ingredients
- 1/3 cup canola or vegetable oil
- 1 1/2 pounds chicken breast , cut into bite size chunks
- Seasoned Rice Flour (ingredients below)
- Rice Flour Batter (ingredients below)
- Spicy Soy-Sherry Sauce (ingredients below)
- 8 ounces Cashews
- 6 green onions , cut into 1/4" pieces
SEASONED RICE FLOUR
- 3/4 cup Rice Flour
- 1/4 teaspoon Kosher Salt
- 1/8 teaspoon Ground Black Pepper
- 1/8 teaspoon Paprika
- 1/8 teaspoon Baking Powder
RICE FLOUR BATTER
- 1 1/2 cups Rice Flour
- 1/4 cup All-Purpose Flour
- 1/4 teaspoon Kosher Salt
- 1/4 teaspoon Ground Black Pepper
- 1 1/2 cups Ice Water
SPICY SOY-SHERRY SAUCE
- 1 cup Hoisin sauce
- 1/4 cup soy sauce
- 1/4 cup Sherry Wine
- 2 tablespoons red wine vinegar
- 1 tablespoon Sriracha sauce
- 1/4 cup granulated sugar
- 2 ounces fresh garlic , minced
- 1/4 teaspoon Crushed Red Chili Flakes
Instructions
Note: click on times in the instructions to start a kitchen timer while cooking.
TO MAKE SEASONED RICE FLOUR:
Mix the ingredients into a bowl together.
TO MAKE THE BATTER:
- Combine all the ingredients together, in a bowl over ice. Keep COLD.
TO MAKE THE SAUCE:
- Combine the sauce ingredients together and mix well.
TO COOK THE DISH:
- Toss the chicken with the seasoned flour.
- Put the batter into a large bowl with the chicken.
- Carefully combine the two until well coated.
- Heat the canola oil in a large pan or wok on medium high.
Add the chicken pieces to the pan, and cook 3 minutes on each side until browned and crispy.
- Break apart any pieces that stay stuck together.
Add the sauce and cashews into the pan. Add in the green onions.
- Toss all the ingredients together until well coated.
Let cook for 30 seconds to a minute for the sauce to thicken.
- Garnish with sesame seeds, parsley and crushed cashews.
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