Spicy Crispy Cashew Chicken Nuggets

Spicy Crispy Cashew Chicken Nuggets

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 to 3
Author Connie Veneracion


  • 2 chicken breast fillets
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 bell pepper
  • 2 tablespoons Sriracha
  • 2 tablespoons gochujang
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice wine (sake, mirin or Shaoxing)
  • 1 tablespoon grated ginger
  • 1 teaspoon sesame seed oil
  • cooking oil for deep frying
  • 1/3 to 1/2 cups tapioca starch (or corn or potato)
  • 1/4 cup roughly chopped roasted cashew nuts


  • Wipe the chicken breast fillets with paper towels. Cut into one-and-a-half-inch cubes. Toss with the salt and pepper. Set aside.
  • Dice the bell pepper after discarding the seeds.
  • In a bowl, mix together the Sriracha, gochujang, soy sauce, honey, rice wine, ginger and sesame seed oil.
  • Start heating enough cooking oil in a wok or frying pan to reach a depth of two inches.
  • Place the chicken cubes in a resealable bag. Add the starch. Shake well.
  • When the oil is hot, fry the chicken cubes (in batches if your frying pan is rather small) over high heat until lightly browned and crisp. Scoop out and drain.
  • Pour off the cooking oil leaving only about a tablespoonful.
  • Stir fry the diced bell pepper with a little salt and pepper for about a minute. Scoop out and set aside.
  • Pour the prepared sauce into the pan. Cook over medium heat for about a minute. Turn off the heat.
  • Add the cooked chicken to the sauce. Toss to coat every pice. Add the diced bell pepper and half of the cashew nuts. Toss a few more times.
  • Transfer the chicken and peppers to a serving plate or bowl. Sprinkle the remaining cashew nuts over the chicken.
  • Serve the spicy crispy cashew chicken nuggets at once.