Chicken with Cashews in Teriyaki Sauce 0 18

Ingredients:

Boneless, skinless chicken breast - 500 g
Flour - 3/4 cup
Cornstarch - 3/4 cup
Salt - 1 tsp.
Paprika - 1/2 tsp.
Cold water - 3/4 cup
Vegetable oil - 1/2 cup
Cashews - 1/2 cup

For the sauce:

Teriyaki sauce - 1/2 cup
Soy sauce - 1/4 cup
Vinegar - 2 tbsp.
Sugar - 1 tbsp.
Garlic, minced - 2 cloves
Grated ginger - a small piece

Cooking method:

1. Cut the chicken into small pieces.

In a separate bowl, mix the flour, cornstarch, salt, and paprika. Set aside half of this mixture in another bowl and add cold water to make a liquid batter.

2. In another bowl, combine all the ingredients for the sauce.

3. Heat the oil over medium heat. Dredge the chicken pieces in the dry mixture, then dip them in the batter. Fry in the oil in batches for 2–3 minutes on each side, placing the cooked pieces on a plate lined with paper towels.

4. Drain excess oil from the pan and return the chicken. Add the sauce, cashews, and mix thoroughly. Cook for one minute. Serve with a side of rice and broccoli. Enjoy your meal!