Ingredients

The following ingredients have 4 Servings
  • 500 g (1lb) chicken breasts
  • ¼ cup cornstarch
  • 1 tsp salt
  • 4 garlic cloves (crushed)
  • ¼ cup soy sauce
  • ¼ cup hoisin sauce
  • ½ cup chicken stock
  • 3 tbsp brown sugar
  • 2 tsp rice vinegar
  • 1½ cups cashew nuts
  • noodles
  • spring onion/scallions
  • sesame seeds

Instruction

  • Cube the chicken breasts then place in a bowl.
  • Add the cornstarch and salt and mix, ensuring every piece of chicken is coated.
  • Heat enough oil to deep fry the chicken over medium-high heat. The oil is ready when a wooden skewer or chopstick pressed to the bottom of the pan sizzles and forms bubbles.
  • Fry the chicken, in batches, until golden brown and cooked through (approximately 5-7 minutes). Remove with a slotted spoon and allow to drain on a wire rack set over a sheet pan. 
  • Fry the garlic in a splash of oil until fragrant then add the soy, hoisin, stock, brown sugar and vinegar. Bring to a simmer and cook for 5-7 minutes until thick and glossy. 
  • Add the chicken and cashews to the sauce and toss to coat. 
  • Scatter the spring onion and sesame seeds over the chicken then serve with noodles.