Dragon Chicken Spicy Cashew (Print Version)

Crispy chicken, spicy sauce, stir-fried peppers, toasted cashews, and fresh aromatics come together in this vibrant dish.

# Ingredients:

→ For the Chicken Marinade

01 - 1 large egg
02 - 1 tablespoon soy sauce
03 - 1/2 teaspoon ground ginger
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 1/2 teaspoon paprika
07 - 1/2 teaspoon cayenne pepper
08 - 1 pound boneless, skinless chicken thighs, sliced into 1/2-inch strips

→ For Coating

09 - 1/2 cup all-purpose flour
10 - 1/4 cup cornstarch
11 - 1/2 tablespoon chili powder

→ For Frying

12 - 1/4 cup canola oil, plus more as needed

→ For the Sauce

13 - 1/4 cup soy sauce
14 - 1/4 cup ketchup
15 - 3 tablespoons honey
16 - 2 tablespoons oyster sauce
17 - 1 1/2 to 2 tablespoons Asian chili sauce
18 - 1 tablespoon Chinese black vinegar
19 - 1 tablespoon toasted sesame oil
20 - 1 1/2 teaspoons cornstarch

→ For Assembly

21 - 1 cup unsalted cashews
22 - 1 tablespoon vegetable oil
23 - 1/2 medium white onion, thinly sliced
24 - 1 medium red bell pepper, thinly sliced
25 - 1 tablespoon freshly grated ginger
26 - 6 garlic cloves, minced
27 - Toasted sesame seeds, for garnish
28 - Green onions, sliced, for garnish

# Steps:

01 - In a large bowl, whisk together the egg, 1 tablespoon soy sauce, ground ginger, garlic powder, onion powder, paprika, and cayenne pepper. Add chicken strips and toss well to coat. Cover and refrigerate to marinate for 30 minutes.
02 - In a medium bowl, combine 1/4 cup soy sauce, ketchup, honey, oyster sauce, Asian chili sauce, black vinegar, toasted sesame oil, and 1 1/2 teaspoons cornstarch. Whisk until the cornstarch is fully dissolved. Set aside.
03 - In a large resealable bag, place the flour, 1/4 cup cornstarch, and chili powder. Add the marinated chicken strips and shake well until evenly coated.
04 - Heat 1/4 cup canola oil in a large nonstick skillet over medium-high heat. In batches, add coated chicken strips and cook for 4 minutes, flipping halfway, until golden and cooked through. Transfer to paper towels to drain excess oil.
05 - Place cashews in a dry cast iron skillet over medium heat and toast, stirring frequently, until golden and spotted. Transfer to a plate and set aside.
06 - Using the same skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add sliced onion and red bell pepper; stir fry for 2 minutes until slightly softened. Add grated ginger and minced garlic, stir frying for 30 seconds until fragrant.
07 - Quickly whisk the sauce again and pour into the skillet with vegetables. Simmer for about 1 minute, stirring, until slightly thickened.
08 - Reduce heat to medium. Add fried chicken and toasted cashews to the skillet. Stir until everything is evenly coated in the sauce and heated through. Garnish with toasted sesame seeds and sliced green onions. Serve immediately.

# Notes:

01 - For extra crispiness, fry the chicken in two batches and avoid overcrowding the pan. Asian chili sauce heat levels vary—adjust to taste.

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