Sticky Cashew Chicken

Sticky cashew chicken recipe with crispy pan-fried chicken thighs coated in a rich hoisin garlic sauce and tossed with toasted cashews and spring onions. Easy homemade Asian-style chicken stir fry, perfect for quick weeknight dinners. Serve with rice or noodles for a flavorful 30-minute meal that’s better than takeout.

Crispy chicken thighs coated in a glossy, flavorful sauce with hoisin, garlic, soy, and toasted cashews—this Sticky Cashew Chicken brings bold, takeout-style flavor right to your kitchen. Serve it over fluffy rice for a satisfying meal in under 30 minutes.

Ingredients

For the Chicken:

• 6 boneless, skinless chicken thighs (approx. 500 g / 1.1 lb), chopped into bite-size pieces
• 1 small egg
• 4 tbsp cornflour (cornstarch)
• ½ tsp paprika
• ¼ tsp salt
• ¼ tsp white pepper
• Approx. 120 ml (½ cup) oil for shallow frying

For the Sauce:

• 1 tbsp cornflour (cornstarch)
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 2 garlic cloves, peeled and minced
• 3 tbsp hoisin sauce
• 2 tbsp light brown sugar
• 1 tbsp sesame oil
• 120 ml (½ cup) chicken stock

To Finish:

• 140 g (1 cup) cashew nuts
• 1 small bunch spring onions (scallions), chopped on the diagonal
• 1 tsp sesame seeds
• Pinch of chili flakes

Instructions

1. Prepare the chicken:
   Place the chicken pieces in a bowl with the egg. Mix until well-coated, then drain off any excess egg. Add the cornflour, paprika, salt, and white pepper. Toss until the chicken is fully coated with a sticky mixture.
2. Fry the chicken:
   Heat the oil in a large pan or wok over medium-high heat. Add the chicken and fry for 7–8 minutes, turning occasionally until golden and cooked through. Depending on pan size, cook in batches to avoid overcrowding. Remove and drain on kitchen paper.
3. Make the sauce:
   In a bowl, mix the cornflour, light soy sauce, dark soy sauce, garlic, and hoisin sauce until smooth. Add the brown sugar, sesame oil, and chicken stock, and stir until fully combined.
4. Combine and cook:
   Carefully discard the frying oil from the pan. Pour in the sauce and bring it to a gentle boil. Add the cooked chicken back into the pan, followed by the cashew nuts and half of the chopped spring onions. Stir for 2 minutes to coat everything and warm through.
5. Serve:
   Serve immediately over rice. Garnish with the remaining spring onions, sesame seeds, and a pinch of chili flakes.

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Tips

• Use boneless chicken thighs for maximum tenderness and flavor.
• Fry in batches to keep the chicken crispy.
• Stir the sauce constantly when heating to avoid lumps from the cornflour.
• Toast the cashews in a dry pan beforehand for added crunch and depth.

Variations and Substitutions

• Protein: Use chicken breast, tofu, or shrimp as alternatives.
• Nuts: Swap cashews for peanuts or omit entirely for a nut-free version.
• Vegetables: Add bell peppers, snap peas, or broccoli for more texture and color.
• Spice level: Increase chili flakes or add fresh chopped chili if you prefer a spicier dish.

FAQs

Can I bake or air-fry the chicken instead of frying?
Yes, coat the chicken as directed and bake at 200°C (400°F) for 20–25 minutes, or air-fry at 190°C (375°F) for 15 minutes, turning once.

Is this dish gluten-free?
Not by default—soy sauce and hoisin sauce usually contain gluten. Use certified gluten-free versions to make it suitable.

Can I make this ahead?
You can prepare the sauce and fry the chicken in advance, but for best texture, combine and heat just before serving.

Serving Suggestions

• Serve over jasmine or basmati rice, rice noodles, or even cauliflower rice.
• Pair with steamed bok choy, stir-fried vegetables, or cucumber salad.
• Top with extra sesame seeds and lime wedges for added freshness.

Why You’ll Love This Recipe

• Crispy chicken with rich, sticky sauce
• Quick to make and better than takeout
• Family-friendly and customizable
• Balanced sweet, savory, and umami flavors
• Ideal for weeknight dinners or casual entertaining