Cashew Chicken Recipe
This is a southern take on an Asian classic
Ingredients:
- 4 boneless chicken breasts cut into 1 inch squares
- 2 cans evaporated milk
- 1 cup buttermilk
- 2 eggs
- 1 package of panko bread crumbs
- salt and pepper
- 1 bottle frying oil (canola, vegetable oil, etc)
- 4 cups chicken stalk
- 4 tblsp corn starch
- 2 tblsp soy sauce
- minute rice
- one head iceberg lettuce shredded
- 2 chopped green onions
- cashews
Start by mixing the evaporated milk, buttermilk , and eggs in a large sealable container. Put the chicken in the mixture and let set in the refrigerator for at least 4 hours (overnight if you can). Next, in a large pot, heat up your oil to 350-375 degrees. Dredge the chicken in the bread crumbs and fry. Remove and let strain on a paper towel. Put in a 200 degree oven to keep warm until you serve.
Next, take one of the cups of chicken stalk (cold or room temp) and mix in the corn starch. In a saucepan, heat the remaining chicken stalk, and the soy sauce until boiling. Add the other cup of stalk with the corn starch. Continually stir until the mixture is brought back up to boil, and stir often until thick.
Make as much rice as you want follow the instructions on the box. Once the rice is complete you top with the chicken, lettuce, green onion, cashews and cover with the gravy. Gravy on lettuce couldn't sound more wrong, but it couldn't taste more right. Enjoy.