Cashew Chicken
Carol Ramos
ingredients
- 1 whole chicken, skinned, boned, and cut up into bite-size pieces
- Oil for deep frying
- Sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white pepper
- 1/2 teaspoon grated fresh ginger
- 1 teaspoon sugar
- 1/4 teaspoon MSG, optional
- 1 teaspoon cornstarch
- 2 teaspoons oyster sauce
- 2 teaspoons thin soy sauce
- 2 teaspoons regular soy sauce
- 1/3 cup water
- 2 green onions, chopped
- Coating
- 1 egg, stirred lightly (use only half)
- 1 teaspoon cornstarch
- 5 teaspoons water
- 3 teaspoons oil
- Garnish
- 1/2 cup cashews
directions
- 1
Mix together the sauce ingredients.
- 2
Coat the chicken in a mixture of the coating ingredients. Let soak for 10 minutes.
- 3
Pour enough oil into a wok to deep fry chicken at 400°F for 10-15 seconds. Drain oil.
- 4
Add the sauce mixture to the chicken. Stir fry for 10-15 seconds. Remove and sprinkle with cashews.
Carol’s notes:
Use boneless chicken breasts and/or chicken thighs
notes
Source: The Sacramento Bee food section
Source: Carol Ramos
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