Recipe Spicy Garlicky Cashew Chicken

SPICY, GARLICKY CASHEW CHICKEN

Steps:

• In a blender or food processor, combine nuts, 2 tablespoons cilantro, oil, garlic, soy sauce, sugar, jalapeño, lime juice and 2 tablespoons water. Blend until smooth, scraping down sides as necessary. Taste and season with salt and pepper if desired.
• Season chicken all over with salt and pepper. Smear on enough cashew mixture to thoroughly coat pieces. (Set aside any remaining mixture.) Let marinate at room temperature while you heat grill or broiler. Or refrigerate for up to 12 hours before cooking.
• Preheat broiler or grill. Grill or broil chicken, turning frequently, until it is crisp and golden on outside and done on inside (cut a small nick to check), 20 to 30 minutes.
• Sprinkle chicken with remaining cilantro and serve with lime wedges and remaining cashew mixture.

SPICY GARLIC CASHEW CHICKEN

Steps:

• In a blender or food processor, blend together the cashews, cilantro, oil, garlic, soy sauce, brown sugar, jalapeño, lime juice, and 2 tablespoons of water.
• Blend until a smooth paste.
• Add salt and pepper to taste.
• Reserve a third of the marinade for serving with the chicken.
• Use the rest for coating the chicken.
• Sprinkle salt and pepper all over the chicken pieces.
• Coat the chicken pieces with the marinade.
• Chill for an hour or two.
• Bring to room temperature before cooking.
• Preheat broiler or grill.
• Broil or grill chicken, turning frequently, until golden and crisp and a meat thermometer reads 175°F when inserted into the thickest part of the thigh (not touching a bone), or when the juices run clear (not pink) when cut into with a knife.
• About 20 to 30 minutes.
• Serve with lime wedges, reserved marinade, and cilantro.

CASHEW CHICKEN

Steps:

• In a medium bowl, combine the chicken, batter ingredients and 2 tablespoons water. Mix them by hand until the dry ingredients are evenly distributed.
• In a separate medium bowl, sift together the breading ingredients.
• Working with one piece of chicken at a time, drop each battered piece into the breading and lightly toss it to coat. (Do not press the breading onto the chicken.) Shake the excess breading off, then place the breaded chicken onto a wire rack-lined baking sheet, leaving space between each piece.
• Heat the oil in a large wok or skillet to 325 degrees. Gently drop the chicken into the oil one piece at a time, spacing them out evenly. Let them fry, undisturbed, for 7 to 8 minutes, until the pieces are deeply golden brown, then remove them with a spider or slotted spoon and transfer to a paper towel-lined tray to drain.
• Turn off the heat and carefully pour out oil into a heatproof container or pot to discard once it cools. Carefully scrape out any specks from the wok or pan with a paper towel held by tongs. Do not rinse the wok.
• Heat the wok over medium-high. Add the onion, carrot, celery, water chestnuts, mushrooms and garlic. Stir-fry until the garlic and celery become aromatic, about 2 minutes.
• Push the vegetables to one side of the wok. Add the sugar to the center of the wok and don't stir it for several seconds, to encourage it to caramelize a little. Then add the soy sauce and oyster sauce, and stir until the sugar has dissolved into the liquids. Toss the vegetables into the sauce. Let the sauce come up to a full boil and stir occasionally for 2 minutes, allowing it to slightly reduce and thicken.
• Stir in the fried chicken and cashews. Give the cornstarch-slurry a stir and add it to the sauce, stirring as it thickens. Remove from heat.
• Stir in the sesame oil and MSG (if using), and transfer to a serving platter. Serve with rice, if desired.

SPICY, GARLICKY CASHEW CHICKEN

Steps:

• In a blender or food processor, combine the nuts, 2 tablespoons cilantro, oil, garlic, soy sauce, sugar, lime juice, jalapeno, and 2 tablespoons water.
• Blend until smooth, scraping down the sides as necessary.
• Taste and season with salt and pepper, if desired.
• Season the chicken all over with salt and pepper.
• Smear on enough cashew mixture to coat the pieces thoroughly, but don't make it too thick or the sauce will fall off into your grill (set aside any remaining mixture).
• Let marinate at room temperature while you heat the grill or broiler.
• Or refrigerate for up to 12 hours before cooking.
• Preheat the broiler or grill.
• Grill or boil the chicken, turning frequently, until it is crisp and golden on the outside and done on the inside, 20-30 minutes.
• Sprinkle the chicken with the remaining 4 tablespoons cilantro and serve lime wedges and the remaining cashew mixture.