HOWEVER if you are choosing to deep fry, I have a small tip for you to make it a littttttle easier: toss *all your chicken* together into the flour, then stir up *all the floured chicken* together into the batter. What I’d do instead: skip the batter and just stir fry the chicken in a pan, and then add the sauce at the end. I love love love the crispy, delicious, deep-fried bits of chicken and how they cling to the sauce here, but if you want to eliminate the deep-frying of this recipe, that is an option. Traditionally, there are two ways to make cashew chicken: stir-fried in a pan or wok, or deep-fried, the latter of which is happening here.
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