Cashew Chicken

Name: Cashew Chicken
Ingredients: ½ pound boneless, skinless chicken thighs, cut into 1-inch pieces; ⅓ cup cornstarch; 2 tablespoons flour; 2 tablespoons Shaoxing wine; ½ cup cornstarch; ⅓ cup all-purpose flour; ¼ teaspoon baking powder; ⅛ teaspoon baking soda; 2 cups canola oil or peanut oil; ½ yellow onion, diced; 1 small carrot, peeled and diced; 1 celery stalk, diced; 4 ounces (drained) canned whole water chestnuts or peeled jicama, diced; 2 ounces (drained) canned whole straw mushrooms; 1 tablespoon minced rehydrated garlic (or 4 fresh garlic cloves, minced); ½ cup granulated sugar; ¼ cup soy sauce; 1 tablespoon oyster sauce; 1 cup whole roasted cashews; 1 tablespoon cornstarch mixed with 2 tablespoons water; 1 teaspoon sesame oil; Pinch of MSG

thelocalpalate.com

This takeout classic was published in the New York Times when Tim Ma and Andrew Chiou from the Lucky Danger were included in a round-up of Asian American chefs

View full recipe on thelocalpalate.com

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