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Meat
Easy
4-6 Servings
Allergens 
1 Hour
Diets
No Diets specified
There’s something about Chinese food that is always so comforting and everyone loves. This recipe is no exception. I like to save dishes like these, which are a little more involved with a few more steps than my usual weekday recipes, for Rosh Chodesh or even a birthday dinner. The sauce is absolutely delicious, but you definitely are going to want to sneak a few chicken poppers freshly fried, so good!
1 and 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
1 cup Glicks Flour
1 cup cornstarch
1 and 1/2 teaspoons sea salt
1 cup cold water
oil, for frying
1 cup cashews
12 ounces fresh broccoli florets, steamed
1/2 cup hoisin sauce or teriyaki sauce
1/4 cup Glicks Soy Sauce
1/4 cup light brown sugar
2 tablespoons Gefen White Vinegar
1/2 to 1 tablespoon sriracha
3 cubes Gefen Frozen Garlic, defrosted
1 cube Gefen Frozen Ginger, defrosted
steamed white rice
toasted sesame seeds, for garnishing
In a large bowl, combine flour, cornstarch, and salt. Transfer one cup to a second bowl; set aside.
Add water to the first bowl; whisk well to combine and form a batter.
Combine all sauce ingredients; set aside.
In a large frying pan, heat oil over medium heat.
Dredge chicken in remaining one cup dry flour mixture, then dip into batter. Let excess batter drip back into the bowl.
Fry chicken in batches for two to three minutes on each side. Transfer to a paper towel-lined plate to drain.
Heat a second pan over medium-high heat. Add fried chicken, reserved sauce, and cashews. Mix well to coat. Cook for one to two minutes. Add broccoli; cook for one additional minute. Serve over steamed rice, if desired, garnished with toasted sesame seeds (if using).
Reproduced from Marblespoon At Home by Vera Newman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Buy the book.
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Do you think I can freeze the already fried chicken nuggets without the sauce?
Oh sorry I just saw it says not to freeze