Cashew Chicken
- 4 skinless, boneless chicken breasts
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2 cups all-purpose flour
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2 teaspoons baking soda
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5 tablespoons cornstarch, divided
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3 eggs, beaten
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2 cups peanut oil for frying
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2 cups chicken broth
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2 tablespoons oyster sauce
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1 tablespoon white sugar
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2 tablespoons soy sauce
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1 teaspoon ground white pepper
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2 tablespoons chopped green onion for topping
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2 cups cashew halves
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Cut the chicken breasts into 1 inch pieces. In a
shallow dish or bowl, mix together the flour, baking soda and 1
tablespoon of the cornstarch. In another dish or bowl beat the eggs. Dip
chicken pieces into flour mixture, then eggs, then flour mixture again.
Heat peanut oil in a large skillet and deep fry coated chicken in hot
oil for 3 to 4 minutes. Drain on paper towels.
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Meanwhile (while frying chicken), heat broth to
boiling in a medium saucepan. Add oyster sauce, sugar, soy sauce and white pepper.
Mix remaining 4 tablespoons cornstarch with a small amount of cold
water in a cup. Stir cornstarch mixture slowly into broth mixture to
thicken, then cook for another 5 minutes over medium-low heat.
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Preheat oven to 200 degrees F (95 degrees C). Heat
cashew nuts and chopped green onions in preheated oven for about 5
minutes. Pour sauce over fried chicken and top with cashews and green
onion. Serve with soy sauce to taste over a bed of fried rice, if
desired.
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