ISO old Cashew Chicken in a wok recipe

[Punta Gorda Bill]

I had a recipe years ago for cashew chicken. I think it came from a Rival Wok cookbook. It was small bites of chicken dipped in something and then rolled in chopped cashew nuts and deep fried in peanut oil for just a short (30-60 sec) time.

It made a great appetizer and I would now like to try it in a chicken
Caeser salad recipe, but can't remember the dip.

The dip was not flavored, no soy sauce, etc., and might have had corn starch in it.

Any ideas or suggestions?

 

[jennyema]

Dipping it into cornstach alone would have made the chicken bites very crispy. It's a common asian stir fry technique.

There would be no reason to dip it into liquid other than to season it.

Personally, I would season the chicken before cooking it.

 

[Punta Gorda Bill]

I believe the purpose of what I call the dip was an agent to keep the chopped cashew on the chicken more than to flavor it. I think the browned cashew provided the flavor.

 

[jennyema]

The cashews wouldn't season the chicken. If you don't season the chicken itself it will be very bland

Does this recipe look familiar?

Easy Chicken Recipes: Crispy Cashew Chicken (Made in Wok)

The egg/cornstarch mixture is seasoned. You dip the chicken into it, then roll in chopped nuts and fry in a wok.

 

[Punta Gorda Bill]

It's close enough for me to use! Thanks so much.

Bill