Cashew Chicken

Chicken Shortcut:I find dredging, battering, and frying individual pieces of chicken to be kind of tedious. So I tossed *all my chicken* together into the flour, then stirred up *all the floured chicken* together into the batter. From there, I dumped about half of it into the pan of hot oil – it’s going to stick together and feel very wrong, but you can work quickly and use two forks to break the pieces apart. And repeat with the other half batch. Done!

Type of Pan:Personally I like to use a nonstick for this to avoid the chicken getting stuck to the bottom of the pan.

Caramelization and Stickiness Level: If you like extra browning, caramelization, chewiness, and stickiness, let everything cook in the pan together for more like 5 minutes instead of 1 minute. Personally I like the texture of the sauce at 1 minute, but it does look really pretty with that caramelization.

Leftovers:They get a tad bit soggy but I still really enjoyed them. For best results, brown the chicken in a nonstick skillet for a few minutes to get some browning / crisping on the outside.