takeout at home

Easy General Tso's Chicken recipe | Epicurious.com

green beans,

vegetable oil, divided

kosher salt, divided

black pepper, divided

cornstarch

chicken

honey

soy sauce

garlic clove, finely grated

rice vinegar

Sriracha

tomato paste

ginger

(or more) dried whole red chiles,

scallion, thinly sliced

rice (for serving)

Saucy, sticky, crispy, sweet and savory Cashew Chicken! Just like your favorite takeout, but made easy at home. Served with steamy rice and broccoli.

Cashew Chicken

flour

salt

paprika

water

vegetable oil

lb. boneless skinless chicken breasts, cut into small bite-sized pieces

cashew halves

hoisin sauce

white vinegar

1 tablespoon sriracha (optional)

1/4 cup granulated sugar

fresh garlic, grated

fresh ginger, grated

Make Batter

Mix the flour, cornstarch, salt, and paprika. Set aside half of the flour mixture in a small bowl. Mix the other half of the flour mixture with 3/4 cup cold water to form a loose batter.

Cashew Chicken Step 1

Make Sauce: 

Whisk all sauce ingredients together. Set aside.

Make the sauce. Very easy. Whisk and done.

Cashew Chicken Step 2

Fry Chicken

Heat oil over medium heat until a drop of water sizzles across the top. Dredge the chicken pieces in the dry flour mixture, then dip into the batter. Let excess batter drip off. Add battered chicken pieces to the oil. Fry for 2-3 minutes on each side. Remove from the pan and drain on paper towel lined plate. Drain out any excess oil from the pan. (SEE NOTES FOR AN EASY SHORTCUT ON THIS STEP.)

Chicken goes in flour, then batter, then oil. Golden brown chicken bites, coming right up.

Cashew Chicken Step 3

Finish: 

Put chicken back in the pan. Add sauce and cashews. Stir for about 1 minute, until coated and you can start to smell the garlic. Done! Serve with rice and maybe some roasted or steamed broccoli. SO GOOD! 

Sauce and cashews go in, and it is GAME OVER. Life feels happy again.

Cashew Chicken Step 4

I did this recipe with firm tofu last night, and it was stellar!

This looks amazing... can’t wait to try it!!! What do you think of subbing honey for the sugar in the sauce???

I made this for dinner tonight and my daughter and husband said it was better than any restaurant food they had eaten. It was so sticky and tasty. The shortcuts worked really well. Thank you

I can almost smell this delightful dish through the computer that I'm sitting at right now. It has my mouth watering now. I love anything Chinese and especially Cashew Chicken. And it's amazing how quick and easy it is. Thanks for sharing.

My husband really enjoyed this dish, "that's a keeper" he said, lol. It's so nice to find recipes we both love!

Couldn’t stop looking at this recipe all week, and I don’t like cashews. But made it tonight (I just ate around the cashews), and it was delicious. I dumped all the chicken (I used thighs) in the flour and then the batter, and then used long chopsticks to put them in the pan to fry. Worked great, and less splatter danger than using forks.

Really good and not hard at all. I followed the *easy method of dumping the chicken in rather than a piece at a time (who wants to do that?!). Worked perfectly and chicken came out as crispy as it would have if I painfully dredged each tiny piece of chicken, hating my life. Thanks for another great recipe! &lt;3

So, my 28 y old son znd I had this for supper last night. Mmmmm. 

He came down as I was frying the chicken pieces and I was rezlizing I HAD NEVER. ACTUALLY FRIED CHICKEN. EVER.

Is that bizarre to be 56 and never have fried chicken before? You have to understand the impact of the Low Fat Movement propaganda going on in the 1980s when I was learning to cook. Frying food...it was like going outdoors in your underwear or cheating on your spouse. Nice Girls DIDN'T. (I did, of course, eat plenty of KFC  those years, bcz , hypocrisy. But I never actually cooked it.)

I'm so grateful to you for helping me to get over this at this point in time! This was AMAZING.  And yes, I was totally eating the pieces out of the pan. Because of you I still have decades left to my natural lifespan to eat this deliciousness regularly in my own kitchen. Thank you, thank you, thank you! 😁

I made this recipe last night for dinner and used Lindsay's chicken shortcut in the notes - she's right, it feels very wrong, but it turns out so amazing!! I feel like I will never need to order take out Chinese ever again because this is so much better. :) Ps. I microwaved the leftovers for lunch and it was still delicious just not as crispy but still so good.  Thanks for the comforting recipe!

https://content.jwplatform.com/videos/UAn4q19e.mp4

One-Pan Ground Kung Pao Chicken

red bell pepper, finely diced

zucchini,

green onions, chopped, white and green parts separated, divided

garlic,

red pepper

sesame oil

Chinese shoaxing (cooking) wine

sugar

cornstarch whisked into 4 tablespoons water

dry roasted peanuts, crushed

Place a large skillet or work over high heat. Add one tablespoon oil to the pan, followed by the ground chicken. Let brown until a crust starts to form, then break chicken apart with a spatula or wooden spoon and continue cooking until cooked through, 2-3 more minutes. Remove to a plate and set aside.

Add remaining neutral oil to the pan, followed by the zucchini and bell pepper. Cook just until slightly caramelized, about 2 minutes.

Add the white parts of the green onion, reserving the green parts for later. Add crushed red pepper, ginger, garlic, sesame oil, and the ground chicken back to the pan. Cook briefly, just 30 seconds.

Stir in the cooking wine, soy sauce, sugar, and cornstarch/water mixture. Cook, stirring/tossing almost constantly, until sauce has thickened.

Stir in green onions, then top with crushed peanuts for serving. Enjoy!

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Easy General Tso's Chicken recipe |...

Cashew Chicken

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Easy General Tso's Chicken recipe |...

Cashew Chicken

One-Pan Ground Kung Pao Chicken

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