Using a mallet, you can also use a blender or crush them in a ziplock bag. I do this using my food processor by pulsing until they are crushed. Cover a wire rack on a large baking sheet with cooking spray.įinely chop the cashews. We love it with rice and steamed veggies on the side, and the leftovers are as good as when you first made it. Overall, the dish is much lighter than regular cashew chicken because it’s oven-fried but without sacrificing any of the flavors. I borrowed this breading technique from my cashew pork chops, which work beautifully with chicken. The chicken is coated in crushed cornflakes and cashews to create a crunchy, crispy coating. It’s a little sweet and savory with a touch of heat. Oh, and the sauce! It tastes like a combination of teriyaki and sweet and sour sauce. It has juicy chicken, crunchy nuts, and a luscious sauce but is reimagined into a baked chicken dish. The classic takeout recipe was my inspiration for this recipe, but I took the components and rearranged them to make something new. And that’s saying a lot! Baked Cashew Chicken Even Madden, my pickiest eater, loved it. I know I have a winner when my whole family loves something, and the combination of the cashew-crusted chicken with the delicious sauce got raves from everyone. If you love cashew chicken, you will LOVE this recipe. We are obsessed, and I think you will love it, too! For this twist, I turned cashew chicken into a crusted chicken recipe with a delectable sauce. It’s oven-fried and coated in a tangy sweet, and spicy sauce.Īs you already know, we love our takeout around here, and I love nothing more than putting homemade twists on our favorite dishes. Cashew Crusted Chicken is a twist on a takeout favorite.
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