Spicy Szechwan Chicken With Cashew Nuts-Kung

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Servings: 4 Difficulty: Advanced
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Crispy chicken tossed in a savory, spicy Szechwan sauce with crunchy roasted cashews
Spicy Szechwan Chicken With Cashew Nuts-Kung recipe image
Spicy Szechwan Chicken With Cashew Nuts-Kung recipe image
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Spicy Szechwan Chicken With Cashew Nuts-Kung

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 185.6

Description

This vibrant Szechwan Chicken dish delivers a perfect balance of textures and flavors. Tender chicken pieces are lightly battered and fried until golden and crisp, then tossed in a savory, slightly spicy sauce featuring hoisin, sherry, and ginger. The addition of toasted cashew nuts provides a delightful crunch that contrasts beautifully with the juicy meat. Aromatic green onions and a hint of sesame oil round out the profile, creating a comforting yet exciting meal. Ideal for busy weeknights when you crave restaurant-quality Chinese food at home, this stir-fry comes together quickly. It pairs wonderfully with steamed jasmine rice or noodles to soak up the delicious sauce.

Ingredients

Directions

  1. Place chicken pieces and cornstarch in a resealable bag and shake until chicken is evenly coated.
  2. Beat egg white in a bowl until slightly foamy, then add the coated chicken pieces and stir to combine.
  3. Refrigerate the chicken mixture for 30 minutes to allow the coating to set.
  4. Meanwhile, heat peanut oil in a wok over medium heat until it develops a slight haze (do not let it smoke).
  5. Fry the cashew nuts in the hot oil until they are light golden brown, about 2-3 minutes.
  6. Remove cashews with a slotted spoon and drain on a paper plate; set aside.
  7. Reheat the oil over medium-high heat.
  8. Stir-fry the chicken pieces in the hot oil until firm and light golden, about 3-4 minutes.
  9. Drain chicken over the wok and set aside on paper plates.
  10. In the same oil, stir-fry the minced ginger and chopped green onions for 1 minute, stirring constantly.
  11. Stir in the hoisin sauce, sherry, salt, and Indonesian hot pepper paste.
  12. Return the chicken pieces to the wok and stir-fry for 1 minute to coat and heat through.
  13. Add the sesame oil and sugar, then stir in the toasted cashew nuts.
  14. Immediately transfer to a serving platter and serve hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 185.6kcal
% Daily Value *
Total Fat 4.0g7%
Saturated Fat 1.1g6%
Cholesterol 95.6mg32%
Sodium 83.2mg4%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 34.9g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: szechwan, chicken, cashew, stir fry, chinese, spicy, hoisin, ginger, green onion, sesame oil, crispy, dinner, weeknight, asian, peanut oil, cornstarch, sherry, garlic, protein
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