Crispy chicken smothered in a sticky sweet and mouth-watering sauce with crispy cashews. I utilize the ‘one bowl approach’ to coat the chicken (instead of dipping in different bowls of egg, cornflour and spices) and it works remarkably!
Serve this for Friday night supper and you will not be dissatisfied.
It likewise reheats actually well – so you can make ahead too!

Dive to:

I constantly attempt to keep some chicken thigh fillets in the freezer so I can work up fakeaway meals like this when the household are feeling especially picky about supper.
This cashew chicken, my honey garlic chicken and salt and pepper chicken are my chicken-thigh go-to recipes.

The chicken thighs are covered in egg, cornflour and spices (I do it all in one bowl to save money on cleaning up) then fried to crisp excellence.
Then we warm up a simple sauce and include the fried chicken and cashews, together with a couple of sliced spring onions (scallions).

It’s so rewarding, and there’s never ever a drop left!

What do we require?

For the crispy chicken:

  • The chicken thigh fillets are sliced into bite-size pieces. You can change with chicken breast if you like, however I discover chicken thighs hold up much better to the high-heat frying, so they’re more juicy in the middle.

For the sticky cashew sauce and garnishes:

Enjoy how to make it

Complete recipe with comprehensive actions in the recipe card at the end of this post

** Dive to Recipe for complete directions and amounts **.

  1. Initially we coat the chicken in egg, then stir in cornflour, paprika, salt and white pepper. Fry in oil up until crisp.
  2. Next we make a sauce by integrating sesame oil, cornflour, soy sauce, garlic, brown sugar, hoisin sauce and stock. Mix it together, transfer to a pan and give the boil while stirring.
  3. The sauce must thicken really rapidly. At that point, include the prepared chicken, cashews and sliced spring onions (scallions). Stir all of it together so that charming sauce hold on to the crispy chicken. Then serve.

PRO IDEA If you ‘d choose to utilize an Air Fryer to fry the chicken, take a look at the notes area of the recipe card at the bottom of this post for directions!

What to serve it with


I like to serve mine on top of great deals of fluffy rice and completed with a scattering of sesame seeds, chilli flakes and sliced spring onions.


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Square overhead image of sticky cashew chicken with rice in a white bowl on a dark background. There are chopsticks sticking out of the bowl.

Sticky Cashew Chicken

Crispy chicken smothered in a sticky sweet and mouth-watering sauce with crispy cashews. Perfect for Friday night supper!

Preparation Time 15 minutes

Prepare Time 15 minutes

Overall Time 30 minutes

Course Supper

Food Chinese

Portions 4

Calories 554 kcal

DIRECTIONS

  • Location the chicken in a bowl with the egg and blend together to coat. Drain pipes off any excess egg from the bowl and dispose of.

    6 skinless boneless chicken thighs (approx 500g/1.1 pound), 1 little egg

  • Include the cornflour, paprika, salt and white pepper to the bowl with the chicken and blend together. You must wind up with a sticky covering on your chicken.

    4 tablespoon cornflour, 1/2 tsp paprika, 1/4 tsp salt, 1/4 tsp white pepper

  • Heat the oil in a big fry pan or wok, over a medium-high heat, up until hot.

    Oil for shallow frying

  • Include the chicken, and stir fry up until golden. This must take about 7-8 minutes. You may require to do this in 2 batches, depending upon the size of your pan.

  • While the chicken is cooking, make the sauce.

  • Location the cornflour, light and dark soy sauce, garlic and hoisin sauce in a bowl and blend together up until the cornflour is taken in.

    1 tablespoon cornflour, 2 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 2 cloves garlic, 3 tablespoon hoisin Sauce

  • Include the light brown sugar, sesame oil and chicken stock to the bowl and stir together up until integrated. Put to one side.

    2 tablespoon light brown sugar, 1 tablespoon sesame oil, 120 ml ( 1/2 cup) chicken stock

  • When the chicken is prepared through, eliminate from the pan with a slotted spoon and put on a plate lined with cooking area paper to take in any excess oil.

  • Thoroughly dispose of the oil, then put the sauce into the pan and heat through up until bubbling.

  • Include the chicken into the pan, then include the cashews and half of the sliced spring onions.

    140 g (1 cup) cashew nuts, Little lot spring onions (scallions)

  • Stir together for 2 minutes, to heat through the cashews, then serve with rice. Sprinkle with the staying spring onions, the sesame seeds and a pinch of chilli flakes.

    1 tsp sesame seeds, Pinch of chilli flakes

✎ Notes


Can I make it ahead?
This recipe does taste finest when prepared and served immediately, however I have actually likewise made it ahead a number of times and it reheats actually well. The chicken will keep some some crunch, however will not be rather a crispy as if it was newly prepared.
You can make ahead in 2 methods:
Technique 1 – Make the entire recipe:

  1. Make the cashew chicken, then cool, cover and cool for as much as a day.
  2. Reheat in a pan over a medium heat, stirring frequently up until the chicken is hot throughout. This must take about 10 minutes.

You might require to include a splash of stock or water to loosen up the sauce when reheating.
Technique 2 – Preparation the sauce and prepare the chicken, then put together and heat:

  1. Make the sauce ahead (no requirement to heat it) and cover.
  2. Prepare the chicken, then cool, cover and cool for as much as a day.
  3. When prepared to prepare, fry the chicken in a tablespoon of oil over a medium heat for 5-6 minutes to heat through.
  4. Show up the heat to high and gather the sauce. Stir together and enable to bubble, then include the cashews and spring onions and stir together to coat.



Component swaps

  • Swap out the chicken for pork (usage thin pieces of pork tenderloin or fillet)
  • Include a splash of hot chilli sauce (such as sriracha) for a heat kick
  • Include veggies, such as green beans, little pieces of broccoli or peppers. Fry them in the pan in a drizzle of oil for a couple of minutes, then include the sauce, chicken and cashews.


How to scale up and reduce this recipe
You can scale up or down the recipe utilizing the very same component ratios.
If scaling up, you will likely require to prepare the chicken in 2 or 3 batches, so the cooking time will take longer.

Wish to utilize your air fryer?
Rather of frying the chicken, you can prepare the chicken in the air fryer.

  1. Preheat the air fryer to 200C/400F and grease the basket of the air fryer.
  2. Include the chicken – attempt to separate it a little with a set of tongs.
  3. Fry the chicken for 12-14 minutes, shaking the air fryer basket half-way through cooking. Guarantee the chicken is prepared by slicing open the biggest piece you can discover and guaranteeing it’s hot and no longer pink in the middle.
  4. Heat the sauce in a pan and include the prepared chicken, together with the cashews and spring onions, according to the remainder of the recipe.


Nutritional details is approximate, per part.
This details presumes approx 4 tablespoon of oil is taken in throughout the frying procedure.

Nutrition

Calories: 554 kcal Carbohydrates: 33 g Protein: 24 g Fat: 38 g Hydrogenated Fat: 5 g Polyunsaturated Fat: 9 g Monounsaturated Fat: 20 g Trans Fat: 0.1 g Cholesterol: 106 mg Salt: 1424 mg Potassium: 484 mg Fiber: 2 g Sugar: 12 g Vitamin A: 206 IU Vitamin C: 1 mg Calcium: 48 mg Iron: 4 mg

Keywords fast supper, Takeaway food at home

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