Saturday, November 10, 2012

Cashew Chicken

Photo Credit:

Cashew Chicken

Original Recipe:

  • 2lbs boneless skinless chicken breasts (cut into 1” chunks)
  • 2 cups flour
  • 5 teaspoons cornstarch (divided)
  • 2 teaspoons baking soda
  • 3 eggs (beaten)
  • oil (for frying)
  • Sauce-
  • 2 cups chicken broth
  • 2 tablespoons oyster sauce
  • 1 tablespoon sugar
  • 2 tablespoons soy sauce
  • 1 teaspoon pepper
  • 1 large green pepper (sliced)
  • 1 large onion  (sliced)
  • 2 cups cashews
  • 1/3 cup green onions (chopped)

  1. In a bowl mix flour, baking soda and 1 teaspoon of cornstarch. In another bowl beat the eggs. Dip chicken pieces first then the flour mixture, then in the egg mixture and then again in the flour mixture.
  2. Fry in oil in a wok or in a deep fryer at 350 degrees in batches until golden brown. Drain on paper towels.
  3. Heat a tiny bit of oil in the wok and stir fry green pepper and onions for 2-3 minutes. Remove from wok and set aside.
  4. To make the sauce- in a bowl mix chicken broth, oyster sauce, soy sauce, sugar, pepper, and 4 tablespoons of cornstarch.
  5. Pour sauce into wok and cook over medium heat stirring until well blended and sauce thickens. In a bowl pour sauce over chicken pieces, add green peppers and onions. Mix well and garnish with cashews and green onions. Serve with white rice.