Cashew Chicken

• flour↗0.75 cup
• cornstarch↗0.75 cup
• salt↗1 teaspoon
• paprika↗0.5 teaspoon
• cold water0.75 cup
• about 1/2 cup vegetable oil for frying0.5 cup
• boneless skinless chicken breasts, cut into small bite-sized pieces↗1 lb
• cashew halves↗1 cup
• hoisin sauce0.5
• soy sauce↗0.25
• white vinegar↗2
• sriracha↗1
• granulated sugar↗0.25
• cloves fresh garlic, grated↗2
• a small piece of fresh ginger, grated

Step-by-step instructions

1. 1

   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.

2. 2

   Make Sauce: Whisk all sauce ingredients together. Set aside.

3. 3

   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.)

4. 4

   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!