Introduction
If you’re looking for a delicious, crunchy, and savory dish that combines the goodness of chicken with a delightful sauce, this recipe is perfect for you. This dish features tender chicken pieces coated in a crispy batter, served with a flavorful hoisin sauce that balances sweetness and spice. With a touch of cashews for added crunch and green onions for garnish, this meal is not only satisfying but visually appealing as well. Pair it with rice and vegetables for a complete dinner that’s sure to please everyone at the table.
Detailed Ingredients with measures
Chicken and Batter:
– 1 lb boneless skinless chicken breasts, cut into small bite-sized pieces
– 3/4 cup flour
– 3/4 cup cornstarch
– 1 teaspoon salt
– 1/2 teaspoon paprika
– 3/4 cup cold water
– 1/2 cup vegetable oil for frying
Sauce:
– 1/2 cup hoisin sauce
– 1/4 cup soy sauce
– 2 tablespoons white vinegar
– 1 tablespoon sriracha (optional)
– 1/4 cup granulated sugar
– 2 cloves fresh garlic, grated
– A small piece of fresh ginger, grated
Additional:
– 1 cup cashew halves
– Green onions, sliced (for garnish)
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Yield
Serves 4
Directions
1. Prepare the Batter:
– In a bowl, mix together the flour, cornstarch, salt, and paprika.
– Divide this mixture in half.
– To one half, add the cold water and stir until a smooth batter forms.
2. Prepare the Sauce:
– In a separate bowl, whisk together the hoisin sauce, soy sauce, white vinegar, sriracha (if using), granulated sugar, grated garlic, and grated ginger.
– Set aside.
3. Coat the Chicken:
– Dredge the chicken pieces in the dry flour mixture, ensuring each piece is well-coated.
– Dip the floured chicken pieces into the batter, allowing any excess to drip off.
4. Fry the Chicken:
– Heat the vegetable oil in a large skillet over medium heat until a drop of water sizzles upon contact.
– Carefully add the battered chicken pieces to the hot oil.
– Fry for 2-3 minutes on each side, or until golden brown and cooked through.
– Remove the fried chicken from the skillet and place on a paper towel-lined plate to drain excess oil.
5. Combine and Serve:
– Drain any remaining oil from the skillet.
– Return the fried chicken to the skillet.
– Add the prepared sauce and cashew halves.
– Stir over medium heat for about 1 minute, ensuring the chicken is well-coated and the sauce is heated through.
– Garnish with sliced green onions.
– Serve immediately, ideally over steamed rice and with a side of roasted or steamed broccoli.
Detailed Directions and Instructions
Prepare the Batter
In a bowl, mix together the flour, cornstarch, salt, and paprika. Divide this mixture in half. To one half, add the cold water and stir until a smooth batter forms.
Prepare the Sauce
In a separate bowl, whisk together the hoisin sauce, soy sauce, white vinegar, sriracha (if using), granulated sugar, grated garlic, and grated ginger. Set aside.
Coat the Chicken
Dredge the chicken pieces in the dry flour mixture, ensuring each piece is well-coated. Dip the floured chicken pieces into the batter, allowing any excess to drip off.
Fry the Chicken
Heat the vegetable oil in a large skillet over medium heat until a drop of water sizzles upon contact. Carefully add the battered chicken pieces to the hot oil. Fry for 2-3 minutes on each side, or until golden brown and cooked through. Remove the fried chicken from the skillet and place on a paper towel-lined plate to drain excess oil.
Combine and Serve
Drain any remaining oil from the skillet. Return the fried chicken to the skillet. Add the prepared sauce and cashew halves. Stir over medium heat for about 1 minute, ensuring the chicken is well-coated and the sauce is heated through. Garnish with sliced green onions. Serve immediately, ideally over steamed rice and with a side of roasted or steamed broccoli.
Notes
Ingredient Key Points
Make sure to use boneless, skinless chicken breasts for best results. The combination of flour and cornstarch in the batter provides a light and crispy texture.
Frying Tips
Ensure the oil is hot enough before frying the chicken to prevent it from becoming greasy. Testing with a drop of water can help gauge the correct temperature.
Serving Suggestions
This dish pairs wonderfully with steamed rice and vegetables like broccoli, which help balance the flavors. Garnish with fresh green onions for added color and flavor.
Cook Techniques
Preparing the Batter
In a bowl, combine flour, cornstarch, salt, and paprika for a crispy outer layer. Dividing the mixture allows for a dry dredging followed by a wet batter that ensures the chicken is perfectly coated.
Preparing the Sauce
Whisk together hoisin sauce, soy sauce, white vinegar, sriracha, granulated sugar, garlic, and ginger to create a balanced and flavorful sauce. This step enhances the taste of the fried chicken.
Coating the Chicken
Start by dredging the chicken pieces in the dry flour mixture to provide texture. Dip the floured pieces in the wet batter for a crunchy finish during frying.
Frying the Chicken
Heat vegetable oil in a skillet until it sizzles with a drop of water. Carefully fry the battered chicken until golden brown and cooked through, ensuring a crispy exterior and juicy interior.
Combining and Serving
Drain excess oil from the skillet and return the fried chicken, mixing it well with the prepared sauce and cashew halves. Heat briefly to ensure everything is well coated and serve with a garnish of green onions.
FAQ
Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used for a juicier texture; just adjust cooking times if necessary.
Is there an alternative to cornstarch?
Yes, you can use potato starch or arrowroot powder as alternatives to cornstarch.
How can I adjust the spice level?
To adjust the spice level, simply modify the amount of sriracha added, or omit it entirely for a milder flavor.
Can I make this dish ahead of time?
While the chicken is best served fresh, you can prep the batter and sauce in advance. Fry the chicken just before serving for optimal crispiness.
What can I serve this dish with?
This dish pairs well with steamed rice and vegetables like broccoli, but you can also serve it with noodles or a side salad.
Conclusion
The combination of crispy fried chicken coated in a flavorful sauce, enhanced with the crunch of cashews and the freshness of green onions, creates a delightful dish that is sure to impress. Pairing it with steamed rice and vegetables not only balances the meal but also complements the rich flavors. This recipe is versatile and can easily be adapted to suit various tastes.
More recipes suggestions and combination
Sweet and Sour Chicken
Substitute hoisin and soy sauce with a mix of pineapple juice, vinegar, and ketchup for a tangy, sweet version.
Spicy Ginger Chicken Stir-Fry
Use the same chicken batter and sauce, but add bell peppers, snap peas, and additional sriracha for a spicy stir-fry.
Cashew Chicken Lettuce Wraps
Serve the fried chicken filling in crisp lettuce leaves topped with chopped peanuts and diced bell peppers for a refreshing appetizer.
Chicken Teriyaki
Replace hoisin sauce with teriyaki sauce and garnish with sesame seeds and cucumber slices for an Asian-inspired dish.
Vegetable Tempura
Use the same batter to coat assorted vegetables like sweet potatoes, zucchini, and bell peppers for a delicious tempura dish.
Honey Garlic Chicken
Modify the sauce by adding honey and garlic powder, then serve with steamed jasmine rice and broccoli for a sweet-savory flavor.
