Cashew Chili Chicken Recipe

Prep chicken

Slice each chicken breast horizontally into 1/2-inch thick cutlets (you should have 4 thinner pieces). Pat dry with paper towels.

Season and set up dredging stations

In a shallow bowl whisk together flour, cornstarch, salt, black pepper and garlic powder. In a second bowl whisk the egg with milk.

Coat chicken

Working one piece at a time, dip chicken into the egg wash, letting excess drip off, then press into the flour mixture to fully coat. Shake off excess and set on a wire rack while you heat oil.

Fry chicken

Pour about 1 cup vegetable oil into a large skillet to reach ~1/4-inch depth and heat over medium-high until shimmering (approx 350°F / 175°C). Fry coated chicken pieces 3–4 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Transfer to a paper towel-lined plate and keep warm.

Make the sauce

In a small saucepan over low heat combine sweet chili sauce, soy sauce, rice vinegar and honey. Warm gently, stirring, just until combined and slightly thickened, about 2–3 minutes. Remove from heat.

Prepare cucumbers

Thinly slice the cucumber into rounds or half-moons. Toss with 1/4 tsp salt and let sit 5 minutes, then gently squeeze out excess liquid and pat dry.

Fry wontons

Stack wonton wrappers and cut into strips or shape into small cups. Heat 1/2 cup neutral oil in a small skillet over medium-high. Fry wonton pieces in batches 30–60 seconds each until crisp and golden. Transfer to paper towels to drain.

Assemble chicken with sauce

Slice fried chicken into 1/2-inch strips. Toss chicken pieces in the warm sweet chili sauce until evenly coated. Alternatively, spoon sauce over arranged chicken on a serving plate.

Add cashews

Scatter roughly chopped toasted cashews over the sauced chicken for crunch.

Make spicy mayo

Whisk together mayonnaise, sriracha and lime juice until smooth. Taste and adjust heat by adding more sriracha if desired.

Plate and finish

Arrange sauced chicken on a platter. Nestle cucumber slices and crispy wontons alongside. Drizzle spicy mayo over the chicken in a zig-zag or serve on the side for dipping. Sprinkle sliced green onions and sesame seeds over everything. Serve immediately.