Uploaded January 2026 | Updated September 2026, 1 week ago
Crispy chicken smothered in a sticky sweet and savoury sauce with crunchy cashews.
An easy and tasty 30 minute meal.
Ingredients
Chicken:
6 skinless boneless chicken thighs (approx 500g/1.1lb), chopped into bite-size pieces
1 small egg
4 tbsp cornflour
½ tsp paprika
¼ tsp salt
¼ tsp white pepper
oil for shallow frying about 120ml (1/2 cup)
For the sauce:
1 tbsp cornflour
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 cloves garlic peeled and minced
3 tbsp hoisin Sauce
2 tbsp light brown sugar
1 tbsp sesame oil
120 ml (1/2 cup) chicken stock
Also:
140 g (1 cup) cashew nuts
small bunch spring onions (scallions) chopped on the diagonal
1 tsp sesame seeds
pinch chilli flakes
Instructions
✅Place the chicken in a bowl with the egg and mix together to coat. Drain off any excess egg from the bowl and discard.
✅Add the cornflour, paprika, salt and white pepper to the bowl with the chicken and mix together. You should end up with a sticky coating on your chicken.
✅Heat the oil in a large frying pan or wok, over a medium-high heat, until hot.
✅Add the chicken, and stir fry until golden. This should take about 7-8 minutes. You might need to do this in two batches, depending on the size of your pan.
✅While the chicken is cooking, make the sauce.
✅Place the cornflour, light and dark soy sauce, garlic and hoisin sauce in a bowl and mix together until the cornflour is absorbed.
✅Add the light brown sugar, sesame oil and chicken stock to the bowl and stir together until combined. Put to one side.
✅When the chicken is cooked through, remove from the pan with a slotted spoon and place on a plate lined with kitchen paper to absorb any excess oil.
✅Carefully discard the oil, then pour the sauce into the pan and heat through until bubbling.
✅Add the chicken into the pan, then add in the cashews and half of the chopped spring onions.
✅Stir together for 2 minutes, to heat through the cashews, then serve with rice. Sprinkle with the remaining spring onions, the sesame seeds and a pinch of chilli flakes.
Crispy chicken smothered in a sticky sweet and savoury sauce with crunchy cashews.
An easy and tasty 30 minute meal.
Ingredients
Chicken:
6 skinless boneless chicken thighs (approx 500g/1.1lb), chopped into bite-size pieces
1 small egg
4 tbsp cornflour
½ tsp paprika
¼ tsp salt
¼ tsp white pepper
oil for shallow frying about 120ml (1/2 cup)
For the sauce:
1 tbsp cornflour
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 cloves garlic peeled and minced
3 tbsp hoisin Sauce
2 tbsp light brown sugar
1 tbsp sesame oil
120 ml (1/2 cup) chicken stock
Also:
140 g (1 cup) cashew nuts
small bunch spring onions (scallions) chopped on the diagonal
1 tsp sesame seeds
pinch chilli flakes
Instructions
✅Place the chicken in a bowl with the egg and mix together to coat. Drain off any excess egg from the bowl and discard.
✅Add the cornflour, paprika, salt and white pepper to the bowl with the chicken and mix together. You should end up with a sticky coating on your chicken.
✅Heat the oil in a large frying pan or wok, over a medium-high heat, until hot.
✅Add the chicken, and stir fry until golden. This should take about 7-8 minutes. You might need to do this in two batches, depending on the size of your pan.
✅While the chicken is cooking, make the sauce.
✅Place the cornflour, light and dark soy sauce, garlic and hoisin sauce in a bowl and mix together until the cornflour is absorbed.
✅Add the light brown sugar, sesame oil and chicken stock to the bowl and stir together until combined. Put to one side.
✅When the chicken is cooked through, remove from the pan with a slotted spoon and place on a plate lined with kitchen paper to absorb any excess oil.
✅Carefully discard the oil, then pour the sauce into the pan and heat through until bubbling.
✅Add the chicken into the pan, then add in the cashews and half of the chopped spring onions.
✅Stir together for 2 minutes, to heat through the cashews, then serve with rice. Sprinkle with the remaining spring onions, the sesame seeds and a pinch of chilli flakes.
