Sticky Cashew Chicken

Crispy chicken smothered in a sticky sweet and savoury sauce with crunchy cashews. I use the 'one bowl method' to coat the chicken (rather than dipping in separate bowls of egg, cornflour and seasoning) and it works brilliantly!
Serve this for Friday night dinner and you won't be disappointed. It also reheats really well - so you can make ahead too!

PREP: 15 mins. - COOK: 15 mins

subheading: Chicken:

6 skinless boneless chicken thighs (approx 500g/1.1lb) - chopped into bite size pieces

1 small egg

4 tbsp cornflour

½ tsp paprika

¼ tsp salt

¼ tsp white pepper

Oil for shallow frying - about 120ml (½ cup)

subheading: For the sauce:

1 tbsp cornflour

2 tbsp light soy sauce

1 tbsp dark soy sauce

2 cloves garlic - peeled and minced

3 tbsp hoisin Sauce

2 tbsp light brown sugar

1 tbsp sesame oil

120 ml (½ cup) chicken stock

subheading: Also:

140 g (1 cup) cashew nuts

Small bunch spring onions (scallions) - chopped on the diagonal

1 tsp sesame seeds

Pinch of chilli flakes

Directions at kitchensanctuary.com

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