Cashew Chicken

This recipe is sure to lift you out of your winter slumps. It’s full of flavor and texture and has a touch more jazz. This is a fun recipe.

The recipe for my cashew chicken was adapted from the Cheesecake Factory copycat. It is delicious and reminds me to return to the Cheesecake Factory as soon as possible. Great job, Sabrina.

It was essentially the same recipe as her cashew-based chicken but with a few fewer ingredients and a simpler preparation.

What resulted from this was simply glorious. This recipe is for bite-sized chicken pieces, breaded, fried, and coated in a sticky, sweet, garlic-soy sauce. Cashews are added to the mix. This dish is best served with hot, steaming white rice and a vegetable side (my favorite is roasted or steamed broccoli). You won’t get to that point before you begin eating the chicken right out of the pan.

Anyone within a 10-mile range will run into your kitchen as soon as they smell the ginger, garlic, and soy sauce in the sauce. It’s a great moment.

Cashew Chicken Ingredients

While this is somewhat of a clear-the-counters-and-put-on-your-apron kind of recipe, it doesn’t take as much effort or ingredients as you’d think.

What you’ll need to get started:

  • Chicken
  • Dry ingredients (flour or cornstarch)
  • You’ll be able to make it, and it’s simple! promise!)
  • Vegetable oil to fry
  • Cashews
  • Sauce (soy sauce, hoisin sauce, vinegar, ginger, etc.)
  • Topped with green onions

You can also add some toasted sesame seed oil to the mix if you want a stronger sesame taste.

Cashew Chicken Recipe

You’ll need to do some prep work first – cut up your chicken and get your dry ingredients into a bowl. Then, mix your batter and fry it. If you want, you can even whisk your sauce together now.

You’ll then start to see the magic happening.

  1. Then, coat your chicken with the batter.
  2. To prepare your oil for frying, heat it in a large pan. You can test the temperature by adding a small amount of batter and seeing if it sizzles. If you are really precise, it should be between 350-375 degrees. )
  3. It’s time to fry it! Repeat with the second half of your chicken.
  4. Add the sauce and cashews to the pan after removing the oil.
  5. If you like, serve the tender chicken saucy with rice and vegetables. You did it!

Deep-Fried Vs. Stir-Fried

Cashew chicken can be made in two different ways: either stir-fried or deep-fried. This recipe is the latter.

The crispy, delicious, deep-fried chicken bits and the way they cling to the sauce are my favorite parts of this recipe. However, you can eliminate the deep-frying if that’s what you prefer.

Instead, I would skip the batter. Just stir-fry the chicken in a skillet and add the sauce afterward. Easy.

If you choose to deep-fry, here’s a tip to make things easier: Toss all your chicken into the flour and then mix it into the batter. Then, I pour about half into the hot oil. It will stick together, and it doesn’t feel good, but you can use two forks quickly to separate the pieces. Repeat with the second half of the batch.



  • cup
  • 3/4 Cornstarch
  • One teaspoon Salt
  • 1/2 teaspoon Paprika
  • 3/4 Cold water
  • about 1/2 Vegetable oil. Fry your food
  • 1 lb. Boneless skinless chicken breasts Cut into bite-sized pieces
  • 1 Cashew halves


  • 1/2 hoisin sauce
  • 1/4 soy sauce
  • 2 The following are the ingredients: tablespoons of white vinegar
  • 1 The following are some of the most popular ways to buy a car: Sriracha (optional)
  • 1/4 Granulated sugar
  • 2 Cloves fresh garlic. grated
  • a small piece of fresh ginger. grated


To make the batter, Combine flour, cornstarch, and salt. In a small bowl, set aside half the flour mixture. Mix the remaining half of the cross with 3/4 cup water to make a loose batter.

To make sauce: Mix all ingredients. Set aside.

Fry chicken: Heat the oil on medium heat until water bubbles up. Dip the chicken in the flour mixture and then dip it into the batter. Allow excess batter to drip off. Add the chicken pieces that have been battered to the oil. Fry each side for 2 to 3 minutes. Drain on a plate lined with paper towels. Remove any excess fat in the pan.

Finish: Return chicken to the pan. Add cashews and sauce. Stir for approximately 1 minute until coated and you can smell the garlic. Done! Serve with some rice and perhaps some roasted broccoli. This is SO good!

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