Enjoy a restaurant-quality cashew chicken dinner prepared in your own kitchen in under 30 minutes. This dish combines tender, crispy chicken with crunchy roasted cashews in a glossy, savory-sweet glaze.
List of ingredients
- 1 pound chicken thighs or breasts – cut into bite-sized pieces for even cooking.
- 1/4 cup cornstarch – used for coating the chicken to ensure a crispy exterior.
- 3 tablespoons oil – use a high-smoke point oil like canola or vegetable oil.
- 1 teaspoon ginger – freshly minced for a bright, aromatic flavor.
- 2 cloves garlic – minced finely to distribute throughout the sauce.
- 1 cup unsalted roasted cashews – adds a buttery crunch and nutty depth.
- 1/2 cup green onions – sliced thin for freshness and color.
- 1/4 cup chicken stock – provides a savory base for the sauce.
- 2 tablespoons soy sauce – adds saltiness and a rich brown color.
- 2 tablespoons honey – creates a sticky texture and natural sweetness.
- 2 teaspoons hoisin sauce – adds a complex, sweet and salty umami flavor.
- 1 teaspoon cornstarch – used as a thickener for the glaze.
- 1/2 teaspoon apple cider vinegar – provides a necessary acidic balance to the sweetness.
step-by-step instructions
- Prepare the sauce: Whisk together the chicken stock, soy sauce, honey, hoisin sauce, 1 teaspoon of cornstarch, and apple cider vinegar in a small bowl. Set this mixture aside until needed.
- Coat the chicken: Place the bite-sized chicken pieces in a mixing bowl and toss with 1/4 cup of cornstarch until every piece is evenly coated.
- Fry the chicken: Heat oil in a pan or deep fryer to 350°F. Fry the chicken for 2-3 minutes (or 2-3 minutes per side if pan-frying) until the exterior is golden brown and the meat is cooked through. Move the chicken to a plate lined with paper towels to remove excess oil.
- Sauté aromatics: Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add the minced garlic, minced ginger, and roasted cashews, stir-frying for about 1 minute until fragrant.
- Thicken the glaze: Pour the prepared sauce mixture into the pan. Cook and stir constantly until the sauce begins to bubble and thickens into a glossy glaze.
- Combine ingredients: Return the fried chicken to the pan and toss quickly to ensure every piece is thoroughly coated in the sauce.
- Final touch: Remove the pan from the heat and stir in the sliced green onions. Serve immediately.
Optimizing Chicken Texture
Selecting the Right Cut
Chicken thighs are recommended because they remain juicy and tender under high heat. If using chicken breasts, cut them into slightly larger pieces to prevent overcooking and dryness.
The Function of Cornstarch Coating
Coating the chicken in cornstarch creates a thin protective layer that seals in juices. This layer also provides a rough surface for the sauce to cling to, preventing it from sliding off the meat.
Achieving the Perfect Crisp
Ensure the oil is fully heated to 350°F before adding the chicken. Adding meat to cool oil results in a greasy texture rather than a crisp, golden crust.
Ingredient Substitutions
Alternative Sweeteners
If honey is unavailable, brown rice syrup or maple syrup can be used. These options maintain the thick consistency and sweetness required for the glaze.
Soy Sauce Replacements
For a different salt profile, use tamari for a gluten-free option or coconut aminos for a lower-sodium alternative. Adjust the amount slightly as coconut aminos are generally sweeter.
Different Nut Options
If you do not have cashews, roasted almonds or peanuts work well. Ensure the nuts are roasted beforehand to maximize their crunch and flavor profile.
Vinegar Variations
Apple cider vinegar provides a mild tang that balances the honey. White vinegar or rice vinegar (alcohol-free) are also suitable replacements to achieve the same acidity.
Cooking Variations
Adding Fresh Vegetables
Incorporate sliced bell peppers, snap peas, or diced carrots during the sauté step. Cook the harder vegetables first for 2 minutes before adding the garlic and ginger.
Increasing the Heat Level
Add a teaspoon of red chili flakes or a drizzle of sriracha into the sauce mixture. This adds a spicy kick that complements the sweetness of the honey and hoisin.
Air Fryer Modification
Toss the cornstarch-coated chicken in a small amount of oil and air fry at 400°F for 8-10 minutes. Shake the basket halfway through to ensure all sides are crispy before tossing in the sauce.
Serving Recommendations
Grain Pairings
Serve this dish over steamed jasmine rice or brown rice for a classic experience. Quinoa or cauliflower rice are excellent healthier alternatives that absorb the sauce well.
Complementary Side Dishes
Pair the chicken with steamed broccoli, sautéed bok choy, or a crisp cucumber salad. These sides provide a fresh contrast to the rich, sticky glaze of the main course.
Garnish Options
Beyond green onions, try sprinkling toasted sesame seeds over the top for added texture. A few thin slices of fresh red chili can provide both color and a hint of heat.
Storage and Reheating
Refrigeration Guidelines
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Keep the chicken and sauce together to maintain moisture during storage.
Freezing Instructions
While the dish can be frozen for up to 2 months, the texture of the fried coating may soften. Freeze in a vacuum-sealed bag or heavy-duty freezer bag to prevent freezer burn.
Best Reheating Methods
Reheat on a stovetop over medium heat with a splash of water or chicken stock to loosen the sauce. Avoid the microwave if you want to preserve as much of the crispiness as possible.
Make-Ahead Strategy
Preparing the Sauce Early
The sauce mixture can be whisked together and stored in a jar in the fridge for up to one week. Shake the jar well before using to redistribute the cornstarch that settles at the bottom.
Pre-cutting and Coating
You can cut the chicken and toss it in cornstarch a few hours before cooking. Keep it refrigerated in a sealed container to keep the meat fresh and the coating adhered.
Troubleshooting Common Issues
Dealing with a Sauce That Is Too Thick
If the sauce becomes too gummy or thick, stir in one tablespoon of chicken stock or water. Heat gently while stirring until the desired consistency is reached.
Fixing a Thin or Watery Sauce
If the sauce does not thicken, whisk a small pinch of cornstarch with a teaspoon of water to create a slurry. Stir the slurry into the simmering sauce and cook for another minute.
Preventing Soggy Chicken
Avoid adding the chicken back into the sauce too early. Only add the meat once the sauce has reached its full thickness and bubble, then toss and serve immediately.
Avoiding Burnt Aromatics
Garlic and ginger burn quickly at high temperatures. Add them to the pan just before the cashews and ensure they only cook for about 60 seconds before the liquid sauce is added.
Frequently Asked Questions
Can I use salted cashews?
Yes, you can use salted cashews, but you should reduce the amount of soy sauce in the recipe by one teaspoon to prevent the dish from becoming too salty.
Is this dish freezer-friendly?
It is freezer-friendly, though the chicken will lose its crispiness. For the best results, reheat the frozen chicken in an oven or air fryer before tossing it with the reheated sauce.
How do I prevent the cashews from burning?
Keep the cashews moving constantly in the pan and remove them or add the sauce immediately once they smell toasted. High heat can scorch the nuts in seconds.
Can I use a different oil for frying?
Use any oil with a high smoke point such as avocado oil, grapeseed oil, or peanut oil. Avoid extra virgin olive oil as it can smoke and develop a bitter taste at frying temperatures.
What if I don’t have hoisin sauce?
You can substitute hoisin with a mixture of equal parts soy sauce, honey, and a pinch of garlic powder. While it lacks the plum depth of hoisin, it provides a similar sweet-salty balance.
Print
Authentic Homemade Cashew Chicken
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This cashew chicken is easy to make and tastes better than takeout! The chicken comes out crisp and juicy, and the sauce clings to every single bite.
Ingredients
- 1 pound chicken thighs or breasts, cut into bite-sized pieces
- 1/4 cup cornstarch
- 3 tablespoons oil
- 1 teaspoon ginger, minced
- 2 cloves garlic, minced
- 1 cup unsalted roasted cashews
- 1/2 cup green onions, sliced
- 1/4 cup chicken stock
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 teaspoons hoisin sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon rice wine vinegar
Instructions
- Step: In a bowl, combine all the sauce ingredients and set aside.
- Step: Add the chicken and cornstarch to a bowl and toss to evenly coat each piece.
- Step: Deep-fry the chicken in 350°F oil for 2-3 minutes, or pan-fry over medium-high heat for 2-3 minutes on each side until crispy and cooked through. Remove chicken to a paper towel-lined plate.
- Step: Heat 1 tablespoon of oil in a large pan. Add the garlic, ginger, and cashews, and cook for 1 minute.
- Step: Add the sauce mixture and cook until it bubbles and thickens. Add back the chicken and toss to coat.
- Step: Remove from the heat and toss with green onions.
Notes
Chicken thighs are preferred for juicier and more tender meat, but chicken breasts can be used as a substitute.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 510 kcal
- Sugar: 16 g
- Sodium: 820 mg
- Fat: 26 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg