Dragon Chicken Cashew Stirfry (Print Version)
Crispy chicken, sweet-spicy sauce, and cashews tossed with peppers for a vibrant stir-fry meal.
# Ingredients:
→ Quick Marinade
01 -
1 large egg
02 -
15 ml reduced sodium soy sauce
03 -
2.5 g ginger powder
04 -
2.5 g garlic powder
05 -
2.5 g onion powder
06 -
2.5 g paprika
07 -
2.5 g cayenne pepper
08 -
450 g chicken thighs, sliced into 1.25 cm strips
→ Chicken Breading
09 -
60 g plain flour
10 -
30 g cornstarch
11 -
7.5 g chili powder
12 -
Canola or vegetable oil, for pan frying
→ Sauce
13 -
60 ml low sodium soy sauce
14 -
60 ml ketchup
15 -
45 ml honey
16 -
30 ml oyster sauce
17 -
22 ml Asian chili sauce, such as Sambal Oelek
18 -
15 ml Chinkiang vinegar (or 7.5 ml each of balsamic and rice vinegar)
19 -
15 ml toasted sesame oil
20 -
7.5 g cornstarch
→ Stir Fry
21 -
125 g unsalted cashews
22 -
15 ml vegetable or peanut oil
23 -
1/2 white onion, thinly sliced
24 -
1 red bell pepper, thinly sliced
25 -
15 g freshly grated ginger
26 -
6 garlic cloves, minced
→ Garnish
27 -
Toasted sesame seeds
28 -
Chopped green onions
# Instructions:
01 -
In a large bowl or freezer bag, whisk together the egg, 15 ml soy sauce, ginger powder, garlic powder, onion powder, paprika, and cayenne pepper. Add the sliced chicken and coat thoroughly. Let marinate while preparing other elements, ideally for 30 minutes or up to overnight in the refrigerator. If marinating overnight, let the chicken stand at room temperature for 30 minutes before breading.
02 -
In a medium bowl, whisk together all sauce ingredients—soy sauce, ketchup, honey, oyster sauce, chili sauce, vinegar, toasted sesame oil, and cornstarch—until the cornstarch dissolves completely. Set aside.
03 -
In a large freezer bag, combine flour, cornstarch, and chili powder. Remove chicken from the marinade, pat excess liquid off with paper towels, and add to the breading bag. Shake to coat evenly, pressing the coating onto each piece. Separate any clumped pieces for uniform coverage.
04 -
Heat 60 ml canola or vegetable oil in a large nonstick skillet over medium-high heat. Fry the chicken in 2–3 batches, ensuring pieces are not crowded. Cook 4 minutes per batch, flipping halfway, until golden and cooked through. Transfer to a paper towel-lined plate. Add extra oil as needed for subsequent batches.
05 -
In a dry large cast iron skillet over medium heat, toast cashews until golden in spots, stirring occasionally. Remove from skillet and set aside.
06 -
In the now-empty skillet, heat 15 ml vegetable or peanut oil over medium-high heat. Once hot, add onion and red bell pepper. Stir-fry for 2 minutes, then add ginger and garlic. Continue stir-frying for 30 seconds until aromatic.
07 -
Whisk the prepared sauce to recombine. Pour into the skillet with vegetables, stirring constantly, and bring to a simmer. Cook until the sauce thickens, about 1 minute.
08 -
Add fried chicken and toasted cashews to the skillet. Toss to coat thoroughly in the sauce. Garnish with toasted sesame seeds and chopped green onions. Serve immediately for best texture.
# Notes:
01 -
For optimal crispiness, add fried chicken to the sauce just before serving. If preparing in advance, wait to combine until ready to eat.