CASHEW CHICKEN

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Cashew chicken dishes have long been a classic of American Chinese cuisine. But Andrew Chiou and Tim Ma, the co-owners of Lucky Danger in Washington, D.C., have noticed it fading from menus in the area. According to Mr. Chiou, the dish is all about textural contrast: the crisp, battered chicken that's been tossed in a thin, sweet-and-savory sauce; crisp-tender vegetables like celery, as well as softer straw mushrooms; and, of course, the satisfying crunch of cashews. Their version is similar to the famous, deep-fried cashew chicken dish popularized by the chef David Leong in Springfield, Mo., in the 1960s. Enjoy it alongside other dishes as part of a multicourse meal, or just with steamed rice.

Provided by Cathy Erway

Categories     dinner, lunch, poultry, vegetables, main course

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 23

1/2 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1/3 cup cornstarch
2 tablespoons all-purpose flour
2 tablespoons Shaoxing rice wine
1/2 cup cornstarch
1/3 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
2 cups canola or peanut oil
1/2 yellow onion, cut into 1-inch pieces (about 1/2 cup)
1 small carrot, peeled and cut into 1/2-inch dice
1 celery stalk, cut into 1-inch dice
4 ounces (drained) canned whole water chestnuts or peeled jicama, cut into ½-inch dice
2 ounces (drained) canned whole straw mushrooms
1 tablespoon minced rehydrated garlic (or 4 fresh garlic cloves, minced)
1/2 cup granulated sugar
1/4 cup soy sauce
1 tablespoon oyster sauce
1 cup whole roasted cashews
1 tablespoon cornstarch mixed with 2 tablespoons water
1 teaspoon sesame oil
1 pinch MSG (optional), such as Aji-No-Moto brand seasoning
Steamed rice (optional), for serving

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.

Iftikhar Iftikhar
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This recipe was a great way to use up leftover chicken. The cashew chicken was flavorful and the sauce was creamy and rich.


Mable Ndlovu
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The cashew chicken was a bit too sweet for my taste, but overall it was a good recipe.


sky hawks
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I love this cashew chicken recipe! It's so easy to make and always turns out perfect.


Ahmed Zakariya
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This recipe was easy to follow and the results were amazing. The cashew chicken was the best I've ever had.


Gautam Bhai
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The cashew chicken was delicious! The sauce was creamy and flavorful, and the chicken was tender and juicy. I will definitely be making this again.


TheLiam89
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This recipe was a disaster. The sauce was too thick and the chicken was overcooked. I would not recommend this recipe to anyone.


ButterflySun
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The cashew chicken was a bit bland for my taste, but the sauce was good. I would probably add more spices to the chicken next time.


MS Nocanda
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This recipe was easy to follow and the results were delicious. The cashew chicken was flavorful and the sauce was creamy and rich. I would definitely recommend this recipe to others.


Salman Fantar
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I'm not usually a fan of cashew chicken, but this recipe changed my mind. The sauce was so flavorful and the chicken was cooked perfectly. I'll definitely be making this again.


Catina Ringo
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This cashew chicken recipe was a hit with my family! The sauce was creamy and flavorful, and the chicken was tender and juicy. I will definitely be making this again.


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