Crispy Asian-Style Chicken with Sweet Chili Sauce & Cashew

A show-stopping, plate-worthy Asian-inspired chicken featuring ultra-crispy chicken strips, caramelized aromatics, and a glossy, spicy-sweet chili sauce. Finished with toasted cashews, sesame, and green onions for a stunning restaurant-quality meal that's easily made at home. Served with fluffy white rice.

By @cookwithchay

Original recipe source

Cook time: 35 minutes

Servings: 3

Ingredients

• 1 pound Chicken Thighs boneless, skinless, sliced into thin strips
• 0.5 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 0.5 teaspoon Chili Flakes or more to taste
• 1 tablespoon Dark Soy Sauce
• 1 Egg
• 3 tablespoons Cornstarch
• 3 tablespoons Sweet Chili Sauce
• 2 tablespoons Ketchup
• 1 tablespoon Dark Soy Sauce
• 0.5 tablespoon Sugar
• 0.5 tablespoon Paprika or cayenne
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 0.25 cup Neutral Oil for shallow frying (like canola or vegetable oil)
• 0.5 cup Cashews whole, unsalted
• 5 cloves Garlic minced
• 2 tablespoons Green Onions sliced, use white and light green parts
• 2 tablespoons Green Onions sliced, green tops
• 1 tablespoon Sesame Seeds toasted if possible
• 1.5 cups White Rice cooked, for serving

Instructions

1. Prepare the chicken thighs by trimming excess fat and slicing them into thin, even strips.
2. In a bowl, velvet the chicken by mixing it with salt, pepper, chili flakes, dark soy sauce, egg, and cornstarch until the strips are well coated.
3. Cover the chicken and let marinate for 10 minutes while you prepare the sauce and other ingredients.
4. In a small bowl, whisk together sweet chili sauce, ketchup, dark soy sauce, sugar, paprika or cayenne, cornstarch, and water until smooth.
5. Heat a large skillet over medium-high and add neutral oil for shallow frying.
6. Arrange the coated chicken strips in the hot oil without crowding the pan. Fry undisturbed for 3-4 minutes until the first side is golden and crisp, then flip and cook for another 3-4 minutes until fully crisp and cooked through.
7. Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
8. Quickly add cashews to the remaining oil in the pan and toast for about 1 minute until lightly golden, then remove and set aside.
9. Remove most of the oil from the pan, leaving about 1 tablespoon to sauté aromatics.
10. Add minced garlic and half the sliced green onions to the pan. Sauté over low heat for 15-20 seconds until fragrant but not browned.
11. Pour the prepared sauce mixture into the pan and cook over medium heat, stirring constantly, until it thickens and becomes glossy.
12. Return the fried chicken strips to the pan, tossing gently to coat each piece evenly in the sauce.
13. Add the toasted cashews, remaining green onions, and sesame seeds. Toss lightly to combine and heat through.
14. Serve immediately over hot, steamed white rice. Garnish with extra green onions and sesame seeds for presentation.