01/15/2026
Spicy Cashew Chicken Recipe
Recipe
Ingredients:
680 g (1½ lb) boneless, skinless chicken breast, cut into bite‑sized chunks
¾ cup rice flour (for coating)
¼ cup all‑purpose flour (for batter)
⅛ tsp paprika
⅛ tsp ground black pepper
⅛ tsp baking powder
1¼ cups ice water (cold batter)
Neutral oil (for frying)
Spicy Soy‑Sherry Sauce:
1 cup hoisin sauce
¼ cup soy sauce
¼ cup sherry wine
2 tbsp red wine vinegar
1 tbsp sriracha sauce (adjust heat)
¼ cup granulated sugar
2 oz fresh garlic, minced
⅛ tsp crushed red chili flakes
8 oz roasted cashews
6 green onions, sliced into ¼″ pieces
Optional garnish: sesame seeds, parsley
Directions:
Prep the batter & coating: In a bowl, whisk rice flour, all‑purpose flour, paprika, black pepper, and baking powder. Add the ice water and mix until a smooth batter forms; keep it cold.
Heat about 1–2 cm of neutral oil in a large skillet or wok over medium‑high heat.
Dip the chicken pieces into the batter so each piece is evenly coated. Carefully add them to the hot oil in batches to avoid crowding.
Fry chicken 3–4 minutes per side until golden and crispy; remove and drain on a rack or paper towels.
In a separate bowl, whisk together hoisin sauce, soy sauce, sherry wine, red wine vinegar, sriracha, sugar, minced garlic, and chili flakes to make the spicy soy‑sherry sauce.
Pour the sauce into a clean skillet and warm gently over medium heat. Add the fried chicken, roasted cashews, and green onions; toss to coat evenly in the sauce. Let cook 1–2 minutes until sauce thickens and clings to chicken.
Transfer to a serving plate and garnish with sesame seeds and parsley if desired.
Prep Time: 30 minutes | Cook Time: 20 minutes | Total Time: 50 minutes
Kcal: ~850 kcal per serving (estimate) | Servings: 6