Empty My Fridge
Cashew Chicken
Ingredientes
- Flour¾ xícara
- Cornstarch¾ xícara
- Salt1 colher de chá
- Paprika½ colher de chá
- Vegetable oil
- Chicken breast · boneless skinless1 lb
- Cashew1 xícara
- Molho hoisin½ xícara
- Molho shoyu¼ xícara
- Vinegar2 colheres de sopa
- Molho sriracha1 colher de sopa
- Sugar¼ xícara
- Garlic · grated2 dentes
- Ginger · grated1 pedaço
Modo de preparo
- Mix the flour, cornstarch, salt and paprika. Set half of the mix aside in a small bowl.
- Mix the other half with ¾ cup cold water to make a loose batter.
- Whisk the sauce ingredients together and set aside.
- Heat the oil over medium heat until a drop of water sizzles on the surface.
- Dredge the chicken in the dry flour mixture, then dip it in the batter and let the excess drip off. Fry the pieces in the oil for 2–3 minutes per side.
- Drain the chicken on paper towel, then pour off any excess oil from the pan.
- Return the chicken to the pan, add the sauce and cashews, and stir for about 1 minute, until coated and the garlic smells fragrant.
- Serve.
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