Dragon Chicken with Chili Cashews (Print-Friendly Version)

Crisped chicken, cashews, and crisp-tender veggies in a fiery chili sauce, perfect for spicy food lovers.

# What You’ll Need to Make This:

→ Quick Marinade

01 - 1 egg
02 - 15 millilitres reduced sodium soy sauce
03 - 2.5 millilitres ground ginger
04 - 2.5 millilitres garlic powder
05 - 2.5 millilitres onion powder
06 - 2.5 millilitres paprika
07 - 2.5 millilitres cayenne pepper
08 - 450 grams boneless chicken thighs, sliced into 1.25 cm strips

→ Chicken Breading

09 - 60 grams plain flour
10 - 30 grams cornstarch
11 - 7 grams chili powder
12 - Canola or vegetable oil, as needed, for pan frying

→ Sauce

13 - 60 millilitres reduced sodium soy sauce
14 - 60 millilitres ketchup
15 - 45 millilitres honey
16 - 30 millilitres oyster sauce
17 - 22–30 millilitres Asian chili sauce (such as Sambal Oelek), to taste
18 - 15 millilitres Chinkiang (Chinese black) vinegar (or 7.5 ml balsamic vinegar plus 7.5 ml rice vinegar as substitute)
19 - 15 millilitres toasted sesame oil
20 - 7.5 millilitres cornstarch

→ Stir Fry

21 - 130 grams unsalted cashews
22 - 15 millilitres vegetable oil or peanut oil
23 - 1/2 white onion, thinly sliced
24 - 1 red bell pepper, thinly sliced
25 - 15 millilitres freshly grated ginger
26 - 6 garlic cloves, minced

→ Garnish

27 - Toasted sesame seeds, as needed
28 - Green onions, finely sliced

# How to Prepare:

01 - In a large bowl, whisk together the egg, soy sauce, ground ginger, garlic powder, onion powder, paprika, and cayenne pepper. Add the chicken strips and toss to coat evenly. Cover and marinate at room temperature while preparing other ingredients, or refrigerate for up to 24 hours. Allow chicken to come to room temperature before proceeding.
02 - Combine soy sauce, ketchup, honey, oyster sauce, Asian chili sauce, Chinkiang vinegar, toasted sesame oil, and cornstarch in a medium bowl. Whisk until the cornstarch is fully dissolved. Set aside.
03 - Mix flour, cornstarch, and chili powder in a large resealable bag. Remove chicken from marinade and gently pat dry. Add chicken to the breading mixture, seal the bag, and shake vigorously until the pieces are thoroughly coated.
04 - Heat 60 millilitres oil in a large nonstick skillet over medium-high heat. Working in batches, shake off excess breading and fry chicken strips in a single layer for about 4 minutes, flipping halfway, until golden and cooked through. Transfer to a paper towel-lined plate. Repeat with remaining chicken, adding oil if necessary.
05 - In a dry large cast iron skillet over medium heat, toast cashews, stirring occasionally, until lightly browned in spots. Remove the cashews and set aside.
06 - In the same skillet, heat a drizzle of oil over medium-high heat. Add sliced onion and bell pepper, stir fry for 2 minutes until beginning to soften. Add grated ginger and minced garlic, stir fry for 30 seconds until aromatic.
07 - Whisk sauce to recombine and pour into skillet. Stir and bring to a simmer. Cook for 1 minute, stirring often, until the sauce thickens and coats the vegetables.
08 - Return fried chicken and toasted cashews to the skillet. Toss until everything is evenly coated in the sauce. Remove from heat. Garnish with toasted sesame seeds and sliced green onions. Serve immediately for optimal crispiness.

# Extra Tips:

01 - Chicken can be marinated and sauce can be prepared in advance for efficient meal preparation.
02 - For maximum crunch, add chicken to the sauce just before serving.
03 - Adjust the amount of Asian chili sauce to suit your preferred spice level.
04 - Leftovers should be refrigerated and are best reheated in a skillet to regain some crispiness.

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