Spicy Cashew Chicken Factory (Printable Version)
Golden chicken bites get covered in zesty cashew sauce, lots of cashews, and crisp green onions for a big-flavor, comforting meal.
# What You'll Need:
→ Main
01 -
6 green onions, sliced into 1/4 inch pieces
02 -
8 ounces raw cashews
03 -
1 1/2 pounds chicken breast, cut into bite-sized pieces
04 -
1/3 cup canola oil
→ Seasoned Rice Flour
05 -
1/8 teaspoon baking powder
06 -
1/8 teaspoon paprika
07 -
1/8 teaspoon ground black pepper
08 -
1/4 teaspoon kosher salt
09 -
3/4 cup rice flour
→ Rice Flour Batter
10 -
1 1/2 cups ice water
11 -
1/4 teaspoon ground black pepper
12 -
1/4 teaspoon kosher salt
13 -
1/4 cup all-purpose flour
14 -
1 1/2 cups rice flour
→ Spicy Soy-Sherry Sauce
15 -
1/4 teaspoon crushed red chili flakes
16 -
2 ounces fresh garlic, minced
17 -
1/4 cup granulated sugar
18 -
1 tablespoon Sriracha sauce
19 -
2 tablespoons red wine vinegar
20 -
1/4 cup sherry wine
21 -
1/4 cup soy sauce
22 -
1 cup hoisin sauce
# Step-by-Step Guide:
01 -
Sprinkle some extra crushed cashews, a bit of parsley, and sesame seeds on top if you want. Dish it up while it's still hot.
02 -
Pop the cashews, spicy sauce, and green onions into the pan. Give everything a good mix so the chicken gets covered. Let it bubble for about half a minute until the sauce thickens up a bit.
03 -
Pour the canola oil into a big frying pan or wok, then crank the heat up to medium-high. Drop the chicken in small batches and let them go for roughly 3 minutes per side. If any pieces try to stick together, just break them up. Cook till they're nice and crisp with a golden color.
04 -
Take the chicken coated in flour and carefully mix it into your batter. Make sure every piece gets a slick layer but try not to mash them around too much.
05 -
Cover the chicken pieces all over with that rice flour mixture. Give them a good toss so they're covered from every angle.
06 -
Stir together hoisin, soy sauce, sherry, vinegar, Sriracha, sugar, garlic, and chili flakes. Keep mixing until it looks totally smooth.
07 -
Grab a clean bowl and set it on ice. Add in the rice flour, all-purpose flour, a little salt, pepper, and pour in the icy water. Stir until it's lump-free. Don’t forget to keep it cold till you need it.
08 -
Dump your baking powder, paprika, black pepper, salt, and rice flour into a bowl. Stir the mix til combined.
# Additional Notes:
01 -
Keep the batter chilling on ice—this helps the coating stay crisp when you fry the chicken.