Sticky Cashew Chicken

By Kitchen Sanctuary · 35 min

Ingredients

Instructions

1. Put the chicken pieces in a bowl with the egg and mix to coat, then pour off any excess egg.
2. Add the cornflour, paprika, salt and white pepper to the chicken and mix until it forms a sticky coating.
3. Heat the oil in a large frying pan or wok over medium-high heat until hot.
4. Fry the chicken, stirring, for about 7 to 8 minutes until golden, in two batches if your pan is small.
5. While the chicken cooks, make the sauce: put the cornflour, both soy sauces, garlic and hoisin in a bowl and mix until the cornflour is absorbed.
6. Add the brown sugar, sesame oil and chicken stock to that bowl and stir until combined. Set aside.
7. When the chicken is cooked through, lift it out with a slotted spoon onto a plate lined with kitchen paper.
8. Carefully pour off the oil, then pour the sauce into the pan and heat until bubbling.
9. Return the chicken to the pan, add the cashews and half the spring onions, and stir for 2 minutes to heat the cashews through.
10. Serve with rice, topped with the remaining spring onions, the sesame seeds and a pinch of chilli flakes.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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