Crispy Chinese Chicken with Cashews

Ingredients

• 3 tbsp Sweet chili sauce
• 2 tbsp Ketchup
• 1 tbsp Dark soy sauce (For the sauce)
• 0.5 tbsp Sugar
• 0.5 tbsp Paprika or cayenne (Use either paprika or cayenne)
• 1 tsp Cornstarch (For the sauce)
• 2 tbsp Water (For the sauce)
• 3.5 Boneless, skinless chicken thighs (3–4 thighs; cut into thin strips)
• 0.5 tsp Salt (Listed together with pepper; amount applies to the seasoning mixture)
• 0.5 tsp Black pepper (Listed together with salt; amount applies to the seasoning mixture)
• 0.5 tsp Chili flakes (Or more, to taste)
• 1 tbsp Dark soy sauce (For seasoning the chicken)
• 1 Egg
• 3 tbsp Cornstarch (For coating the chicken)
• 0.25 cup Neutral oil (For shallow-frying; about 1/4 cup)
• 1 Cashews (A handful; quantity not specified more precisely)
• 5 Garlic (Cloves, minced)
• 3.5 tbsp Green onions (Sliced; use half with the garlic and reserve the rest for finishing (source says 3–4 tbsp))
• 1 tbsp Sesame seeds
• White rice (For serving; amount not specified)

Steps

1. 1

   Cut the boneless, skinless chicken thighs into thin strips.

2. 2

   Velvet the chicken by seasoning it with the salt, pepper, chili flakes, 1 tablespoon dark soy sauce, egg, and 3 tablespoons cornstarch. Mix until the chicken is coated.

3. 3

   In a small bowl, mix the sweet chili sauce, ketchup, 1 tablespoon dark soy sauce, sugar, paprika or cayenne, 1 teaspoon cornstarch, and water until combined.

4. 4

   Heat the neutral oil in a skillet for shallow-frying. Add the chicken and cook for about 8 minutes until crispy, avoiding moving it too much so it can develop a crisp sear.

5. 5

   Transfer the cooked chicken to a plate lined with paper towel to absorb excess oil.

6. 6

   In the same skillet, quickly fry the cashews in the remaining oil, then remove them from the pan.

7. 7

   Remove most of the oil from the skillet, leaving about 1 tablespoon behind.

8. 8

   Over low heat, sauté the minced garlic and half of the sliced green onions for about 15 seconds, taking care not to burn the garlic.

9. 9

   Add the prepared sauce to the skillet.

10. 10

    When the sauce starts to bubble, add the cooked chicken.

11. 11

    Gently stir to coat the chicken in the sauce.

12. 12

    Add the fried cashews, remaining green onions, and sesame seeds.

13. 13

    Serve with white rice.

Notes

The transcript additionally mentions ginger during the chicken-velveting step, but the written ingredient list does not give a quantity. The written description is treated as authoritative; ginger is not included because its quantity and presence in the primary written recipe are unclear. The quantity of white rice is not specified.

Nutrition per serving

• main
• dinner
• crispy
• stir-fried
• Asian-inspired
• chicken
• contains soy
• contains egg