Carrie’s Notes

Ingredients:

1/3 cup canola or vegetable oil

1 ½ ponds chicken breast, cut into bite-sized chunks

Seasoned rice flour (ingredients below)

Rice Flour Batter (ingredients below)

Spicy Soy-Sherry Sauce (ingredients below)

8 ounces whole cashews

6 green onions, cut into ¼” pieces

Seasoned Rice Flour

¾ cup Rice flour –  ¼ cup = 30g => 90g

¼ teaspoon Kosher salt

1/8 teaspoon ground black pepper

1/8 teaspoon paprika

1/8 teaspoon baking soda

Rice Flour Batter

1 ½ cups Rice flour – ¼ cup = 30g =>180g

¼ cup All-Purpose flour

¼ teaspoon Kosher salt

¼ teaspoon ground black pepper

1 ½ cups ice water

Spicy Soy-Sherry Sauce

1 cup Hoisin sauce

¼ cup Soy sauce

¼ cup Sherry wine

2 tablespoons red wine vinegar

1 tablespoon Sriracha

¼ cup granulated sugar

2 ounces fresh garlic, minced

¼ teaspoon Crushed Red Chili Flakes

Instructions:

To Make the Seasoned Rice Flour

• Mix the ingredients into a bowl together

To Make the Batter

• Combine all the ingredients in a bowl, over ice. Keep COLD.

To Make the Sauce

• Combine the sauce ingredients and mix well

To Cook the Dish

1. Toss the chicken with the seasoned flour
2. Put the batter in a large bowl with the chicken
3. Carefully combine the two until well coated
4. Heat the canola oil in a large pan or wok on medium high
5. Add the chicken pieces to the pan, and cook 3 minutes on each side until browned and crispy
6. Break apart any pieces that stay stuck together
7. Add the sauce and cashews to the pan. Add the green onions.
8. Toss all the ingredients together until well coated
9. Let cook for 30 seconds to a minute for the sauce to thicken
10. Garnish with sesame seeds, parsley and crushed cashews.