Cashew Chicken

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If you’ve ever ordered cashew chicken from a Chinese takeout place and thought, “This is good, but it could be so much better,” this recipe is for you. This homemade cashew chicken has everything the restaurant version promises but often misses: juicy chicken with a light, crispy coating, a deeply savory sauce that balances salty, sweet, and umami, and perfectly toasted cashews that add richness and crunch in every bite.

This dish is fast enough for a weeknight but impressive enough to serve guests. Once you make it at home, you may never order cashew chicken out again.

Why This Cashew Chicken Is Better Than Takeout

Before we get into the recipe, here’s why this version works so well:

  1. The chicken stays crispy even after being tossed in sauce

  2. The sauce is layered, not just soy sauce and sugar

  3. Cashews are toasted, not soft or stale

  4. No mystery ingredients, just simple pantry staples

  5. You control the balance of sweet, salty, and savory

Takeout often cuts corners. This recipe doesn’t.

Ingredients

For the Chicken

  • 1½ pounds boneless, skinless chicken thighs or breasts
    (Thighs are juicier, breasts are leaner—both work)

  • 2 tablespoons soy sauce

  • 1 tablespoon Shaoxing wine (or dry sherry)

  • 1 teaspoon garlic powder

  • ½ teaspoon white pepper (or black pepper)

  • ½ cup cornstarch

  • Neutral oil for frying (canola, peanut, or vegetable)

For the Cashews

  • 1 cup raw cashews (unsalted preferred)

  • 1 teaspoon oil

For the Sauce

  • ¼ cup chicken broth

  • 3 tablespoons soy sauce

  • 2 tablespoons oyster sauce

  • 1½ tablespoons hoisin sauce

  • 1½ tablespoons brown sugar

  • 1 teaspoon sesame oil

  • 1 teaspoon cornstarch

Aromatics & Vegetables

  • 2 tablespoons oil

  • 3 cloves garlic, minced

  • 1 tablespoon fresh ginger, minced

  • 3–4 green onions, sliced (white and green parts separated)

  • Optional: bell peppers, zucchini, or snap peas

Step 1: Prep the Chicken

Cut the chicken into bite-size chunks, about 1½ inches each. Try to keep them uniform so they cook evenly.

In a bowl, combine the chicken with soy sauce, Shaoxing wine, garlic powder, and white pepper. Toss well and let marinate for 15–20 minutes. This short marinade seasons the chicken from the inside without overpowering it.

Once marinated, sprinkle the cornstarch over the chicken and toss until every piece is lightly coated. The coating should look dry but cling to the chicken—this is what gives you that delicate crispiness.

Step 2: Toast the Cashews

Heat a small skillet over medium heat and add 1 teaspoon of oil. Add the cashews and toast, stirring frequently, until golden brown and fragrant. This takes about 3–5 minutes.

Do not walk away—cashews burn fast.

Once toasted, immediately remove them from the pan and set aside. This step alone puts your dish above most takeout versions.

Step 3: Fry the Chicken

Heat about ½ inch of oil in a wide skillet or wok over medium-high heat. The oil should be around 350°F (175°C). If you don’t have a thermometer, drop in a small piece of chicken—if it sizzles immediately, you’re good.

Fry the chicken in batches. Do not overcrowd the pan. Cook each batch for 3–4 minutes per side, until golden brown and cooked through.

Transfer fried chicken to a paper towel-lined plate. The coating should be crisp and lightly golden, not heavy or greasy.

Step 4: Make the Sauce

While the chicken rests, whisk together chicken broth, soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, and cornstarch in a bowl. Set aside.

This sauce is savory first, slightly sweet second, with just enough richness to cling to the chicken without drowning it.

Step 5: Build Flavor in the Pan

Carefully pour out excess oil from the pan, leaving about 2 tablespoons behind. Lower the heat to medium.

Add garlic, ginger, and the white parts of the green onions. Stir constantly for 30–45 seconds, just until fragrant. Do not let them burn.

If using vegetables, add them now and stir-fry for 1–2 minutes until crisp-tender.

Step 6: Sauce and Toss

Give the sauce a quick stir and pour it into the pan. Let it bubble gently for 30–60 seconds, stirring constantly. The sauce will thicken and become glossy.

Add the fried chicken and toasted cashews back into the pan. Toss gently but thoroughly to coat everything evenly.

Cook for another 1–2 minutes, just until everything is hot and coated. Sprinkle in the green parts of the green onions and give one final toss.

Step 7: Serve

Serve immediately over steamed jasmine rice or fried rice. Garnish with extra green onions or sesame seeds if you like.

Tips for Absolute Perfection

  • Use thighs if you want juiciness: They stay tender even if slightly overcooked.

  • Don’t skip the cornstarch: It’s key to crispiness and sauce cling.

  • Toast the cashews separately: Adding raw cashews directly to the sauce makes them soggy.

  • Adjust sweetness: Add more brown sugar if you like American-style takeout, or less for a more savory profile.

  • Double the sauce if you love extra over rice.

Storage & Reheating

This dish is best fresh, but leftovers keep well.

  • Store in an airtight container for up to 3 days

  • Reheat in a skillet over medium heat to revive texture

  • Avoid microwaving if possible—it softens the coating

Final Thoughts

This cashew chicken is everything people want from Chinese takeout but rarely get: bold flavor, real texture, and ingredients you can actually taste. It’s comforting, crowd-pleasing, and deceptively easy to make.

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