![]() ![]() For best results, brown the chicken in a nonstick skillet for a few minutes to get some browning / crisping on the outside.Crispy chicken smothered in a sticky sweet and savoury sauce with crunchy cashews. Leftovers: They get a tad bit soggy but I still really enjoyed them. Personally I like the texture of the sauce at 1 minute, but it does look really pretty with that caramelization. Type of Pan: Personally I like to use a nonstick for this to avoid the chicken getting stuck to the bottom of the pan.Ĭaramelization and Stickiness Level: If you like extra browning, caramelization, chewiness, and stickiness, let everything cook in the pan together for more like 5 minutes instead of 1 minute. From there, I dumped about half of it into the pan of hot oil – it’s going to stick together and feel very wrong, but you can work quickly and use two forks to break the pieces apart. So I tossed *all my chicken* together into the flour, then stirred up *all the floured chicken* together into the batter. ![]() Cashew Chicken: Frequently Asked QuestionsĬhicken Shortcut: I find dredging, battering, and frying individual pieces of chicken to be kind of tedious. From there, I dump about half of it into the pan of hot oil – it’s going to stick together and feel very wrong, but you can work quickly and use two forks to break the pieces apart. HOWEVER if you are choosing to deep fry, I have a small tip for you to make it a littttttle easier: toss *all your chicken* together into the flour, then stir up *all the floured chicken* together into the batter. What I’d do instead: skip the batter and just stir fry the chicken in a pan, and then add the sauce at the end. I love love love the crispy, delicious, deep-fried bits of chicken and how they cling to the sauce here, but if you want to eliminate the deep-frying of this recipe, that is an option. Traditionally, there are two ways to make cashew chicken: stir-fried in a pan or wok, or deep-fried, the latter of which is happening here.
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