Description
This crispy chicken with cashew nuts is a flavorful dish that combines tender chicken thighs with a delicious sauce, perfect for serving over rice.
Ingredients
Scale
- 500 g skinless boneless chicken thighs, chopped into bite-size pieces
- 1 small egg
- 4 tbsp cornflour
- ½ tsp paprika
- ¼ tsp salt
- ¼ tsp white pepper
- 120 ml oil for shallow frying
- 1 tbsp cornflour
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 cloves garlic, peeled and minced
- 3 tbsp hoisin sauce
- 2 tbsp light brown sugar
- 1 tbsp sesame oil
- 120 ml chicken stock
- 140 g cashew nuts
- 1 small bunch spring onions, chopped on the diagonal
- 1 tsp sesame seeds
- 1 pinch chilli flakes
Instructions
- Place the chicken in a bowl with the egg and mix together to coat. Drain off any excess egg from the bowl and discard.
- Add the cornflour, paprika, salt, and white pepper to the bowl with the chicken and mix together. You should end up with a sticky coating on your chicken.
- Heat the oil in a large frying pan or wok, over medium-high heat, until hot.
- Add the chicken, and stir fry until golden, about 7-8 minutes. You might need to do this in two batches, depending on the size of your pan.
- While the chicken is cooking, make the sauce. Place the cornflour, light and dark soy sauce, garlic, and hoisin sauce in a bowl and mix together until the cornflour is absorbed.
- Add the light brown sugar, sesame oil, and chicken stock to the bowl and stir together until combined. Put to one side.
- When the chicken is cooked through, remove from the pan with a slotted spoon and place on a plate lined with kitchen paper to absorb any excess oil.
- Carefully discard the oil, then pour the sauce into the pan and heat through until bubbling.
- Add the chicken into the pan, then add in the cashews and half of the chopped spring onions.
- Stir together for 2 minutes, to heat through the cashews, then serve with rice. Sprinkle with the remaining spring onions, sesame seeds, and a pinch of chilli flakes.
Notes
- For extra crunch, you can double fry the chicken.
- Modify the level of chilli flakes according to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 75 mg