The other day I had some chicken breasts that were thawed out in the fridge just chillin. And *I* was stumped on what to make with them. Now as we all know, if you Google “chicken recipe” you will 890,876,452,890,324, 009 +∞ (that’s infinity for you non-geeks *wink*) recipes on how to prepare chicken. How do I know this? I went through all off those links… haha. Well okay not really, but at least the first 10 or so. Yes, yours truly needs inspiration at times. I am only human after all…
Well about the 5th or 6th recipe in I found something that caught my eye. It was cashew chicken. Now to me, cashew chicken, is so simplistic in flavor (which I love) but takes 9 bajillion things to make it taste that way. LOL Funny how that is! Since I had just purchased a big jar of unsalted cashews and had everything else on hand I decided to dig up my recipe for it. As I was digging it up I got to thinking “Self, let’s put a spin on this and make it something people can make for a picnic or say Memorial Day.” “Yeah Self, that’s brilliant! You really are a genius and so smokin’ hot!” “Thank you Self, you are too!” LOL Okay so it really didn’t go that way… I didn’t keep referring to myself as ‘Self’.. Princess is more like it! BAHAHAHA
Since I wanted something ‘fingery’ I went with appetizers. Things that you can put on crackers, toast points or those pretty little toothpicks. Actually I have issues with toothpicks and parties. Sure they look pretty and festive but what I’ve found is that people tend to forget their manners when eating foods that have them stuck in them. I swear they go stupid because as soon as they eat it/pull it off the toothpick they just toss ’em on the floor… IN MY HOUSE! WTH people? So if I use toothpicks it’s only for me or for photo shoots. Parties.. you’re on your own peeps.
But I digress…. back to my fingery type cashew chicken. I dropped the chicken and stuff in the food processor and decided to make them like ‘nuggets’. Little pieces of heaven with all of the flavors infused in this handy dandy portable bite! When they came out of the pan they were golden brown and really, REALLY hot (yes I put one into my mouth and burnt the every loving crap out of it!). So as I made the OMG face and drank 47 gallons of ice water to stop the blistering they needed something.
Now most would say to use ranch, honey mustard or ketchup but that wouldn’t have gone with these beauties. I needed something Asian-y…. something with incredible depth.
Folks this Asian Dipping Glaze I came up with… LAHHHHHHHHHHHHHHH-VVVVVVVVVVVE it! That would be pronounced “Love it” in a operatic shrill. LOL you just did it outloud, didn’t you? No? Why ya smilin’ like a guilty Cheshire cat then eh? LOL
Just LOOK at those gorgeous little beauties! The sauce is thick so it sticks to the cashew chicken nugget… and to your lips! Mmmmm!!!
Yeah see those toothpicks – they are just for me! You can use your finger or a fork! LOL Throwin’ them on my floor!
Now go make these for Memorial Day!Print
Cashew Chicken Nuggets
- 1lb chicken breast, boneless and skinless cut into 1” cubes
- 2 tablespoon corn starch
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 cup toasted cashews
- 2 green onions, white and green parts – chopped
- 1 teaspoon rice vinegar
- 3 tablespoon hoisin
- 1 tablespoon oyster sauce
- 1 egg
- 2 tablespoon olive oil
Asian Dipping Glaze
- 2 1/2 tablespoon oyster sauce
- 2 1/2 tablespoon low sodium soy
- 2 tablespoon minced garlic
- 2 tablespoon grated ginger
- 2 teaspoon rice vinegar
- 2 teaspoon sugar
- 2 tablespoon sesame oil
- 1 1/2 teaspoon sea salt
- 2/3 cup plus 6 tablespoon water
- 2 tablespoon Hoisin
- 6 tablespoon cornstarch
Cashew Chicken Nuggets
- In a food processor, add the chicken cubes and process until ground. Add in the cashews and pulse until barely any chunks remain. Add in the green onions, garlic, vinegar, hoisin, oyster sauce, salt, pepper, corn starch, and egg. Pulse just to combine.
- With wet hands, form small nuggets 1 1/2”x1”x1/2” (LxWxH). Place on a lightly oiled plate. Cover and chill for 1 hour.
- When ready to cook, heat a 12” skillet over medium heat. Add in the olive oil and when the oil starts to ripple add in the nuggets making sure not to crowd them in the pan. Cook 5-8 minutes and flip over. The bottoms should be golden brown. Cook another 5-8 minutes or until the internal temperature is 165F.
Make the Dipping Glaze
- In a saucepan add all of the ingredients but 6 tablespoon water and the cornstarch. Bring to a light boil.
- In a bowl whisk together the 6 tablespoon water and cornstarch to make a slurry. Whisk in the mixture a little at a time to the pan until desired consistency. I prefer this a little thicker that way it sticks to the nugget. Keep warm stirring occasionally. Dip each nugget in the glaze with a toothpick and plate.