Craving the sweet and savory delight of authentic Chinese cashew chicken? Forget takeout – this recipe delivers restaurant-quality flavor right to your kitchen table! We'll guide you through creating a tender, succulent chicken dish coated in a rich, glossy sauce bursting with the satisfying crunch of roasted cashews. Imagine the aroma of garlic, ginger, and a hint of spice filling your home as you effortlessly whip up this crowd-pleasing masterpiece. This recipe utilizes simple, readily available ingredients, making it perfect for both seasoned cooks and culinary novices alike.
Get ready to experience the perfect balance of sweet, savory, and crunchy textures. From perfectly marinated chicken to that unforgettable sauce, we'll break down each step with clear instructions and helpful tips to ensure your Chinese cashew chicken is a resounding success. Ready to embark on this culinary adventure? Let's dive into the step-by-step process!
Tools Needed
- Wok
- Knife
- Cutting board
Ingredients
- Chicken thighs: 1 pound
- Ginger: thumb-sized piece
- Shaoxing wine (or dry sherry, bourbon, sake, white wine): 1 teaspoon
- Soy sauce: 2 teaspoons
- Cornstarch: 1 teaspoon
- Onion: 1
- Celery: 2 stalks
- Red pepper: 1
- Garlic: 5 cloves
- Chicken broth (or water): 1/4 cup
- Dark soy sauce: 1 teaspoon
- Oyster sauce: 1 tablespoon
- Sugar: 1/2 teaspoon
- Ground white pepper: 1/8 teaspoon
- Cashew nuts: 1 cup
- Vegetable oil: null
Step-by-Step Instructions
Step 1. Prepare Ingredients & Marinate Chicken
- Cut chicken thighs into 1.5-inch pieces. Remove excess fat.
- Marinate chicken with ginger, Shaoxing wine, soy sauce, and cornstarch.
- Slice ginger and set aside.
- Chop onion into large pieces.
- Chop celery into half-inch slices.
- Cut red pepper into large chunks, removing seeds and white part.
- Mince garlic.
- Combine chicken broth, soy sauce, dark soy sauce, oyster sauce, sugar, and white pepper.
- Roast cashew nuts in a wok or oven until lightly toasted.
Step 2. Cook Chicken and Vegetables
- Heat oil in a wok. Sear chicken until cooked on both sides.
- Add garlic to the wok and stir-fry for 30 seconds.
- Add onions, celery, and red pepper; stir-fry until softened. Add water if needed.
- Add the cooked chicken and its juices to the wok.
Step 3. Make the Sauce and Thicken
- Pour sauce over the chicken and vegetables. Make a slurry of cornstarch and water and add to the sauce to thicken.
Step 4. Finish and Serve
- Stir in toasted cashews and sesame oil. Serve hot with rice.
Read more: Authentic Chinese Mapo Tofu Recipe: A Step-by-Step Guide
Tips
- Using chicken thighs prevents the meat from drying out.
- Substitute Shaoxing wine with dry sherry, bourbon, sake, or white wine.
- If you don't have dark soy sauce, use regular soy sauce instead.
- You can use roasted cashews instead of roasting them yourself.
Nutrition
- N/A
FAQs
1. Can I use pre-cooked chicken?
Yes, but ensure it's fully cooked and cut into bite-sized pieces before adding it to the sauce. Reduce the cooking time to avoid overcooking.
2. What can I substitute for cashews?
While cashews provide the best flavor and texture, you can substitute with peanuts, macadamia nuts, or even toasted almonds. Keep in mind the flavor profile will slightly change.
Congratulations! You've just mastered the art of making restaurant-quality Chinese cashew chicken at home. This recipe is sure to become a new family favorite, impressing friends and family with its delicious flavors and ease of preparation. Enjoy the satisfying crunch and savory sweetness of your homemade masterpiece!