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.
Serve Crispy Spicy Cashew Chicken over steamed rice with a sprinkle of fresh chopped green onions and an extra sprinkle of red chili flakes for extra heat. This recipe will serve 4 people, so if you are cooking for a larger crowd, simply double the recipe.
This has become one of our favorite Asian inspired meals to make in our home! Not only is it so delicious, but it whips up in about 30 minutes.
If you have someone in your home who doesn't like a lot of spice, you can easily adjust the heat in this recipe. Simply cut the sriracha in half or omit.
Ingredients you need to make the best Cashew Chicken:
Chicken Thighs - Boneless, skinless chicken thighs are best but you can also use chicken breasts.
All Purpose Flour - This will go into the chicken batter. You can use unbleached or bleached all-purpose flour.
Cornstarch - A very important ingredient for helping the batter stick to the chicken to ensure perfectly crispy chicken.
Eggs - You'll need two eggs for the chicken batter.
Low Sodium Soy Sauce - I recommend using low sodium soy sauce to prevent your dish from becoming too salty.
Rice Vinegar - If you don't have rice vinegar you can substitute for white wine vinegar.
Garlic Cloves - Fresh garlic is best in this recipe!
Ginger - Fresh ginger is best in this recipe!
Oyster Sauce - If you don't have oyster sauce, you can substitute for hoisin or soy sauce.
Cashews - Whole or halved cashews both work great.
Brown Sugar - Light or dark brown sugar both work great in this recipe.
Sriracha - Adds a nice flavor and spice to the sauce. You can also use sambal oelek or extra red pepper flakes.
Red Pepper Flakes - For added heat. If you like it really spicy, add more red pepper flakes. For less spice, omit.
Water - This will go into making the sauce.
Green Onions - Fresh chopped green onions add a delicious flavor to the dish.
Garlic Powder + Salt + Pepper - To season the chicken prior to battering.
*Full measurements and instructions listed below.
Tools to have on hand for this recipe:
How to make the best Crispy Spicy Cashew Chicken:
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!
Asian Side Dishes:
Easy Chow Mein Recipe - Super delicious and easy Chinese chow mein inspired recipe made with cabbage, carrots, green onion and noodles tossed in an amazing chow mein sauce.
Fried Rice - Super simple take out style homemade fried rice with carrots and peas. Serve this delicious side dish with your favorite Asian main courses.
Teriyaki Glazed Brussels Sprouts - Delicious golden pan seared Brussels sprouts tossed with teriyaki sauce. Tossing the sprouts in teriyaki sauce give them the most amazing flavorful glaze. These easy Brussels sprouts pair perfectly with your favorite main courses!
Creamy Asian Cucumber Salad – Thinly sliced cucumber and red onion tossed in a delicious creamy peanut dressing. This is one of my all time favorite salads!
More Asian Inspired Main Courses:
Teriyaki Chicken Skewers - The most delicious marinated teriyaki chicken grilled to perfection and finished with a delicious teriyaki sauce. Serve with a sprinkle of sesame seeds and fresh chopped green onions over steamed rice.
Garlic Ginger Chicken - Flavor packed Chinese takeout style chicken recipe made with fresh ginger and garlic in a soy sesame caramelized sauce.
Spicy Garlic Ginger Pork - Slightly sweet and spicy takeout style pork recipe made with fresh ginger and garlic. Served over a bed of steamed rice with fresh chopped green onions and red pepper flakes for an extra kick. This Asian style pork is absolutely delicious!
Sweet & Sour Chicken - Takeout style Chinese chicken recipe made with crispy chicken and caramelized onions in a delicious sweet and sour sauce.
Crispy Spicy Cashew Chicken
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!
Heather Kukla
I made this for dinner tonight. Oh boy was it yummy! I will definitely make it again!