Sticky Cashew Chili Chicken

Sticky Cashew Chili Chicken with Crispy Baked Chicken and Sweet Sriracha Sauce

This Sticky Cashew Chili Chicken combines crispy baked chicken, sweet Sriracha sauce and toasted cashews. Fresh vegetables and Jasmine rice turn it into a satisfying dinner.

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The crunch comes from the oven, not a deep fryer. Sticky Cashew Chili Chicken is worth a spot on your dinner list.

Why You Will Love and Enjoy This Sticky Cashew Chili Chicken

• You get crispy chicken without deep-frying, then it all gets coated in a sweet, savoury chili sauce with crunchy cashews. The ginger, garlic and Sriracha give it plenty of flavour, while the vegetables add colour and a little crunch.
• The chicken is baked, then grilled for extra crispness.
• The sauce is sweet, savoury and gently spicy.
• Cashews add a lovely crunch.
• Red pepper, baby corn and snow peas make it a complete meal over Jasmine rice.
• You can easily adjust the Sriracha and cayenne to suit your taste.

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Additional Information

• Why does the recipe use two portions of marinade? The marinade must be divided before the chicken is added. Use 1/4 cup to marinate the raw chicken and keep the rest completely separate for the cooked sauce. Never return marinade that has touched raw chicken to the sauce unless it is thoroughly cooked.
• How do I know when the chicken is cooked? The thickest pieces should reach 165⁰F (74⁰C) internally. Because the chicken pieces may vary in size, checking the temperature is more reliable than judging by the 10-minute baking time alone.
• Why use a wire rack? A wire rack allows hot air to circulate underneath the chicken instead of letting the bottom sit against the baking tray. This helps the coating stay crisper.
• Why does the chicken need to be drained before coating? Excess marinade can make the egg wash and flour coating slide off. Let the chicken drip briefly before dipping it into the egg wash.
• Can I make it less spicy? Yes. Use 1 to 2 tbsp Sriracha instead of 3 to 4 tbsp and omit the 1/2 tsp cayenne pepper. For more heat, increase the Sriracha gradually rather than adding a lot at once.
• Can I use chicken thighs? Yes. Boneless, skinless chicken thighs are a good substitute for chicken breasts. Cut them into similar-sized pieces and cook until they reach 165⁰F (74⁰C) internally.
• Can I use different vegetables? Yes. Broccoli, carrots, mushrooms, onions, water chestnuts and bok choy can all work. Cut firmer vegetables into smaller pieces so everything cooks evenly.
• Can I substitute the rice wine? Dry sherry is a suitable substitute for Chinese cooking rice wine. Avoid sweetened cooking wine because the sauce already contains 1/2 cup sugar.
• Can I substitute the cashews? Peanuts or toasted almonds can replace the cashews. For a nut-free version, leave them out and use extra spring onions for a fresh finish.
• How should I toast the cashews? Place the cashews in a dry frying pan over medium heat and cook for a few minutes, stirring frequently. Remove them as soon as they’re lightly toasted because they can burn quickly.
• How long can leftovers be stored? Store the cooked chicken and sauce in a covered container in the refrigerator for 3 to 4 days. Reheat thoroughly before serving.
• Can this be frozen? Yes. For the best texture, freeze the cooked chicken separately from the sauce and vegetables for up to 2 to 3 months. Thaw overnight in the refrigerator and reheat thoroughly. The chicken coating will soften somewhat after freezing, but the dish will still be enjoyable.
• Can the chicken be prepared ahead? The chicken can be marinated for about 40 minutes before coating and baking. The vegetables can also be chopped and the cashews toasted ahead of time, which makes the final cooking much easier.
• Can I make the sauce thicker? Yes. The 2 tbsp cornstarch should thicken the sauce as it simmers. If it still seems too thin, continue simmering gently for another minute or two rather than immediately adding more cornstarch.
• What should I serve with it? Steamed Jasmine rice is the natural pairing, but steamed basmati rice, fried rice or noodles would also work. The rice is particularly good at catching the sweet Sriracha sauce.

Sticky Cashew Chili Chicken delivers crispy baked chicken coated in a glossy sweet Sriracha sauce, with toasted cashews and fresh vegetables adding plenty of texture. Served over Jasmine rice, it makes a satisfying dinner with a little heat, plenty of crunch and a sauce that brings everything together.