Ingredients
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
Instructions
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.
