Best 2 Andys Cashew Chicken Recipes

CASHEW CHICKEN

Steps:

• In a medium bowl, combine the chicken, batter ingredients and 2 tablespoons water. Mix them by hand until the dry ingredients are evenly distributed.
• In a separate medium bowl, sift together the breading ingredients.
• Working with one piece of chicken at a time, drop each battered piece into the breading and lightly toss it to coat. (Do not press the breading onto the chicken.) Shake the excess breading off, then place the breaded chicken onto a wire rack-lined baking sheet, leaving space between each piece.
• Heat the oil in a large wok or skillet to 325 degrees. Gently drop the chicken into the oil one piece at a time, spacing them out evenly. Let them fry, undisturbed, for 7 to 8 minutes, until the pieces are deeply golden brown, then remove them with a spider or slotted spoon and transfer to a paper towel-lined tray to drain.
• Turn off the heat and carefully pour out oil into a heatproof container or pot to discard once it cools. Carefully scrape out any specks from the wok or pan with a paper towel held by tongs. Do not rinse the wok.
• Heat the wok over medium-high. Add the onion, carrot, celery, water chestnuts, mushrooms and garlic. Stir-fry until the garlic and celery become aromatic, about 2 minutes.
• Push the vegetables to one side of the wok. Add the sugar to the center of the wok and don't stir it for several seconds, to encourage it to caramelize a little. Then add the soy sauce and oyster sauce, and stir until the sugar has dissolved into the liquids. Toss the vegetables into the sauce. Let the sauce come up to a full boil and stir occasionally for 2 minutes, allowing it to slightly reduce and thicken.
• Stir in the fried chicken and cashews. Give the cornstarch-slurry a stir and add it to the sauce, stirring as it thickens. Remove from heat.
• Stir in the sesame oil and MSG (if using), and transfer to a serving platter. Serve with rice, if desired.

ANDY'S CASHEW CHICKEN

Steps:

• Marinate chicken for 1/2 hour. 1. Drain the chicken in a collander capturing the excess marinade. To the excess marinade add a heaping tablespoon of cornstarch. Mix in the corn starch until there are no lumps. 2. Make the double strength chicken stock by adding 2 bullion cubes to 1 cup of water and placing it in the microwave for 2 minutes on the high setting. Stir the stock until the cubes have dissolved. (You can use granulated bullion in place of the cubes). 3. Heat your wok over high heat until it is very hot. 4. Add peanut oil. 5. When the peanut oil starts to smoke add the 7 dried red peppers. Let the peppers cook. The longer they cook the hotter the dish. 6. Add the raw cashews and stir them around in the hot oil for about 15 seconds until they start to brown. 7. Add the chicken stirring it so that it does not stick. Let the chicken cook, stirring it occasionally, until it has cooked through. 8. Add the Hoisin sauce and stir the chicken and cashews until they have been coated with the Hoisin sauce. Add the chicken stock and bring it to a boil. Add the cornstarch marinade mixture and stir the contents of the wok until the sauce thickens.