Description
Sticky Cashew Chicken is a deliciously juicy and savory dish combining tender chicken strips coated in a crispy corn starch crust, tossed in a sweet and tangy hoisin-based sticky sauce, and served with freshly steamed rice and crunchy cashews. The combination of garlic, ginger, sesame, and a hint of honey provides a vibrant flavor perfect for a comforting American-inspired main course.
Ingredients
Rice
- 1 cup / 300 g medium or long grain rice
- 1 1/2 cups / 375 ml boiling water
Sticky Sauce
- 2 tbsp light soy sauce
- 1 tbsp honey
- 3 tbsp hoisin sauce
- 2 tbsp corn starch
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- 1/2 cup / 125 ml water
Chicken
- 2 / 600 g large chicken breasts, sliced into strips
- 1 large egg
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 cup / 160 g corn starch, divided
- 8 tbsp vegetable oil
To Serve
- 1 cup / 140 g cashews, salted or unsalted (see notes)
- 1 small bunch spring onion, sliced
- 2 tbsp sesame seeds
Instructions
- Cook Rice: Add the rice to a large pot with a lid and stir over high heat for about 30 seconds. Pour in boiling water, stir, then cover and reduce heat to low. Let cook for exactly 12 minutes without lifting the lid. After cooking, keep covered and let rice steam for 5 minutes. Remove lid only after this resting period.
- Prepare Sticky Sauce: In a small bowl or jug, whisk together soy sauce, honey, hoisin sauce, and corn starch until smooth. Add minced garlic, grated ginger, sesame oil, rice vinegar, and water, then whisk again until well combined. Set aside until needed.
- Prepare Chicken Coating: In a large bowl, beat together the egg, salt, onion powder, garlic powder, and 2 tbsp corn starch. Add the chicken strips and stir to coat evenly. Transfer about one-third of the coated chicken into another bowl with the remaining corn starch and use your hands to coat the chicken pieces thoroughly. Place coated chicken in a separate large bowl. Repeat this process until all chicken pieces are coated in corn starch.
- Fry Chicken: Heat a large skillet over high heat. Add 4 tbsp vegetable oil and arrange half of the chicken strips in a single layer. Cook each side for 3-4 minutes until golden, crispy, and the internal temperature reaches 75°C / 165°F. Transfer cooked chicken to a paper towel-lined plate. Repeat with remaining oil and chicken.
- Make Sticky Sauce and Combine: Reduce heat to medium and wipe out excess oil from the skillet using a paper towel. Pour in the prepared sticky sauce and cook, stirring constantly, until the sauce thickens and bubbles. Add the fried chicken strips to the skillet and stir to coat each piece evenly with the sauce.
- Finish and Serve: Mix in half of the sliced spring onions, half of the cashews (chopped if preferred), and all the sesame seeds into the chicken and sauce mixture. Serve immediately over steamed rice, topped with remaining cashews, spring onion, and sesame seeds for added texture and flavor. This dish pairs well with a crisp salad for a complete meal.
Notes
- For saltiness preference, use salted cashews or unsalted and adjust seasoning accordingly.
- Do not lift the lid while cooking rice to ensure proper steaming.
- Ensure chicken reaches an internal temperature of 75°C / 165°F for food safety.
- Chopping cashews before mixing can help distribute crunchiness evenly.
- This dish is best served immediately to maintain the crisp texture of the chicken.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
