Spicy crispy cashew chicken oh yum
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Crispy Spicy Cashew Chicken
Takeout style spicy and crispy cashew chicken tossed in a mouthwatering sauce with roasted cashews. This cashew chicken recipe is the perfect easy dinner for the family.
Cuisine Asian
Servings 4 people
Ingredients
- 1 ½ lbs Chicken Thighs cut into cubes
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
- ½ tsp Garlic Powder
- ½ cup All Purpose Flour
- ¼ cup Cornstarch
- 2 Eggs
- 3 tablespoon Green Onions chopped
- 1 cup Cashews
Cashew Chicken Sauce:
- 2 tablespoon Low Sodium Soy Sauce
- 2 tablespoon Rice Vinegar
- 2 Garlic Cloves minced
- 1 teaspoon Ginger grated
- 1 tablespoon Oyster Sauce see notes for substitution
- 3 tablespoon Brown Sugar
- 2 teaspoon Sriracha
- ¼ teaspoon Red Pepper Flakes
- ¼ cup Water
Instructions
- In a small bowl, whisk together all of the sauce ingredients.
- Heat a small saucepan over low heat and pour in the sauce. Bring to a low simmer. Cook for a few minutes until sauce lightly thickens. Remove from heat and set aside for later.
- Add cashews to a large skillet over medium heat and cook for a few minutes until fragrant and lightly roasted. Transfer cashers to a bowl for later.
- Season cubed chicken with salt, pepper and garlic powder.
- Grab three bowls. In the first bowl, whisk eggs. Add cornstarch to the second bowl. In the third, add flour. Toss the chicken in the cornstarch and fully coat. Next, drench chicken in egg and lastly coat in flour mixture. Transfer to plate.
- Heat oil in a large skillet over medium heat. Carefully add chicken to the hot skillet and let cook for 3-4 minutes until bottoms are golden. Flip chicken over and continue for another 3-4 minutes until golden and crisp. Chicken should be cooked through to at least 165 degrees. Remove skillet from heat.
- Add cashews and sauce to the chicken and begin stirring frequently to fully coat.
- Serve Spicy Cashew Chicken over steamed rice with fresh chopped green onions. Enjoy!
