Sticky Cashew Chicken Recipe

If you’re on the lookout for a dish that beautifully balances juicy chicken with a lusciously sweet and savory sauce, then Sticky Cashew Chicken should be your next go-to meal. This recipe combines tender chicken strips coated in a crisp corn starch crust with a rich, sticky sauce made from honey, hoisin, and soy, finished with the satisfying crunch of roasted cashews. Not only is it incredibly tasty, but it also pairs perfectly with freshly steamed rice, creating a comforting and impressive dish that’s surprisingly simple to whip up on any weeknight or special occasion.

Ingredients You’ll Need

Simple, well-chosen ingredients make all the difference with Sticky Cashew Chicken. Each element plays a vital role—from the fragrant garlic and ginger adding warmth, to the crunchy cashews providing texture, and the array of sauces building layers of sweet and savory flavor. Below is everything you’ll need to nail this fantastic dish.

• Medium or long grain rice: Use 1 cup to deliver fluffy, perfectly steamed rice that absorbs the savory sauce beautifully.
• Light soy sauce: 2 tablespoons will give that essential salty umami base to the sauce.
• Honey: 1 tablespoon for a natural sweetness that balances the saltiness.
• Hoisin sauce: 3 tablespoons add a rich, slightly tangy depth that makes the sauce unforgettable.
• Corn starch: 2 tablespoons in the sauce and 1 cup for dredging chicken—key for that irresistibly crispy coating.
• Garlic and ginger: Freshly minced garlic cloves and 1 teaspoon of grated ginger bring brightness and zest.
• Sesame oil: 1 tablespoon introduces a toasty, nutty aroma that elevates the dish.
• Chinese cooking wine: 1 teaspoon to enhance complexity and authenticity.
• Water: ½ cup for the sauce—helps create the sticky glaze.
• Chicken breasts: 2 large breasts (about 600g), sliced into strips for quick, even cooking.
• Egg: 1 large egg to bind the chicken coating so the corn starch sticks beautifully.
• Salt and spices: ½ teaspoon each of salt, onion powder, and garlic powder enhances flavor.
• Vegetable oil: 8 tablespoons to fry the chicken and get that perfect golden crisp.
• Cashews: 1 cup of salted or unsalted, toasted for extra crunch and that hallmark nutty flavor.
• Spring onion: A small bunch sliced for freshness and a pop of green color.
• Sesame seeds: 2 tablespoons sprinkled on top for the finishing touch.

How to Make Sticky Cashew Chicken

Step 1: Perfect Steamed Rice

Start by rinsing your rice briefly if you prefer to remove excess starch, then place it in a pot with a lid. Add boiling water, cover, and cook on low heat for exactly 12 minutes. Resist the temptation to lift the lid—this steam is what makes the rice fluffy and tender. Let it rest for 5 more minutes with the lid on; this extra step finishes the cooking process perfectly.

Step 2: Whisk Up the Sticky Sauce

In a small bowl or jug, combine the soy sauce, honey, hoisin, and corn starch, whisking them thoroughly to avoid lumps. Add the minced garlic, grated ginger, sesame oil, Chinese cooking wine, and water. Whisk again until everything is perfectly blended. This sauce is the secret behind the magnificent shine and sticky texture that defines Sticky Cashew Chicken, so take a moment to get it just right.

Step 3: Prepare the Chicken Coating

Slice your chicken breasts into strips and set aside. In a large bowl, beat the egg with salt, onion powder, garlic powder, and 2 tablespoons of the corn starch. Toss the chicken strips in this mixture until well coated. Then, working in batches, dredge the chicken strips in the remaining corn starch, making sure every piece is coated evenly to ensure maximum crispiness when fried.

Step 4: Fry the Chicken to Crispy Perfection

Heat a large skillet over high heat and add half of the vegetable oil. Fry half the chicken strips in a single layer for 3-4 minutes per side, or until golden and cooked through (an internal temperature of 75°C / 165°F is ideal). Transfer to a paper towel-lined plate to drain excess oil. Repeat the process with the remaining chicken and oil. This double-frying method guarantees that wonderful crispy exterior that’s so addictive.

Step 5: Coat the Chicken in the Sticky Sauce

Turn the heat down to medium and carefully wipe away excess oil from the pan with a paper towel. Pour in the sauce and stir continuously until it thickens and becomes bubbly. Add the crispy chicken strips back into the pan, tossing to coat every piece generously in that glossy, sticky glaze. Finally, stir in half of the sliced spring onions, chopped cashews, and all the sesame seeds to marry the flavors and textures beautifully.

How to Serve Sticky Cashew Chicken

Garnishes

A sprinkle of fresh spring onion slices, extra toasted cashews, and a dusting of sesame seeds on top adds a burst of color and that irresistible crunch. These garnishes brighten the dish visually and texturally, making every bite exciting.

Side Dishes

Serve this Sticky Cashew Chicken with a side of freshly steamed rice that soaks up the luscious sauce perfectly. For freshness and balance, a simple, crispy salad with ingredients like cucumber, carrot, and a light sesame dressing works wonderfully. Stir-fried greens like bok choy or baby spinach also make a lovely, nutrient-packed accompaniment.

Creative Ways to Present

Want to impress? Serve Sticky Cashew Chicken in warm lettuce cups for a fun, hand-held feast or pile it generously over a bed of vermicelli noodles for a noodle bowl twist. Layering it into a bento box alongside pickled vegetables and edamame makes for a vibrant and exciting presentation that’s perfect for lunches or casual dinners.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which is rare!), store Sticky Cashew Chicken in an airtight container in the refrigerator for up to 3 days. This helps preserve the flavors and texture so you can enjoy a quick yet satisfying meal later in the week.

Freezing

This dish freezes reasonably well if you plan ahead. Pack the chicken and sauce separately from the rice in freezer-safe containers. When frozen, the cashews may lose some crunch, so consider adding fresh ones when reheating and serving.

Reheating

To reheat, microwave the Sticky Cashew Chicken gently with a splash of water to refresh the sauce and prevent dryness. Stir occasionally to maintain an even, sticky coating. Alternatively, reheat in a skillet over medium heat for a few minutes until warmed through and crispy edges return.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work wonderfully in Sticky Cashew Chicken, offering a juicier bite and richer flavor. Just slice them into strips the same way and follow the recipe as usual.

Are salted or unsalted cashews better for this recipe?

Both work well, but keep in mind that the sauce already carries a salty profile. Using unsalted cashews allows you to control the saltiness better, and toasting them adds a delicious golden crunch.

Is there a substitute for Chinese cooking wine?

If you don’t have Chinese cooking wine on hand, dry sherry or a mild white wine can be a reasonable substitute. Just use the same amount, and it will still add a nice depth to the sauce.

Can this recipe be made gluten-free?

Yes! Use tamari or a gluten-free soy sauce in place of light soy sauce, and ensure your hoisin sauce is gluten-free as well. This will keep the flavors intact while accommodating dietary needs.

How do I get the chicken extra crispy?

The trick is coating the chicken strips thoroughly in corn starch and frying them in plenty of hot oil. Avoid overcrowding the pan so the pieces fry rather than steam. Double frying or turning once during cooking helps build that perfect golden crust.

Final Thoughts

Sticky Cashew Chicken is one of those dishes that feels like a warm hug on a plate. It’s easy enough for a weekday dinner but impressive enough for company. With its joyful mix of textures and bold, balanced flavors, once you try this recipe, you’ll wonder why you haven’t been making it all along. So gather your ingredients, roll up your sleeves, and dive into this deliciously sticky, nutty, and downright satisfying favorite—you won’t regret it!