Chinese Cashew Chicken
There are many cashew chicken recipes online but I am going to teach you the best homemade and authentic Chinese cashew chicken that tastes just like the cashew chicken takeout from the best Chinese restaurants. The secret to great cashew chicken lies in the silky velveting techniques of the chicken and the cashew chicken sauce. Master those and you won’t need takeout again.
How to Make Cashew Chicken “Silky”
If you have been to a good Chinese restaurant, you would have noticed that the cashew chicken is extremely tender and silky smooth – almost velvety. Yes, most Chinese chefs “treat” the chicken with baking soda. Baking soda removes the potential “meaty” odor from the meat and tenderizes at the same time (learn all about it in my Cook’s Note). Pairing the velvety cashew chicken with crunchy cashew nuts adds texture and tastes absolutely delicious.
Cashew Chicken Sauce
What kind of sauce is on cashew chicken? Like most Chinese stir-fry, cashew chicken sauce is a Chinese brown sauce that is made of oyster sauce, soy sauce, water (or chicken broth) and sugar. For authentic flavors, sesame oil, ground white pepper and Chinese rice wine are also used to make the cashew chicken sauce. Lastly, corn starch is added to thicken up this traditional cashew chicken sauce.
Tips for Best Cashew Chicken
Use chicken breasts for the best result. Also, cashew chicken should not skimp on the cashews – include loads of cashew nuts. The brown sauce is the soul of this dish so get the best quality Chinese soy sauce and oyster sauce. Add red or green bell peppers and cook in a wok or skillet. Make some steamed rice to go with it and you don’t need Chinese takeout ever again!
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