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In a large bowl, combine the all-purpose flour, cornstarch, baking powder, minced garlic, grated ginger, egg white, soy sauce, and chilled soda water. Whisk vigorously until a smooth, lump-free batter forms.

Add the cubed chicken thighs to the batter, ensuring each piece is thoroughly coated. Set aside.

In a deep pot or Dutch oven, heat the vegetable oil for deep frying over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small drop of batter should sizzle immediately upon contact.

Carefully add the battered chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for 4-6 minutes per batch, or until golden brown and crispy. Use a slotted spoon to transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil.

While the chicken is frying, prepare the sauce. In a medium bowl, whisk together the ketchup, soy sauce, chili garlic sauce, grated ginger, and granulated sugar until well combined and the sugar has dissolved.

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chopped yellow onion and red bell pepper and stir-fry for 3-4 minutes until slightly softened.

Add the whole dried red chilies and 1/2 cup of cashews to the skillet. Continue to stir-fry for another 1-2 minutes until the cashews are lightly toasted and fragrant.

Pour the prepared sweet and sticky sauce into the skillet with the vegetables and nuts. Bring to a gentle simmer, stirring constantly, for 1 minute.

Add the crispy fried chicken pieces to the skillet. Toss everything together until the chicken is thoroughly coated in the sauce and heated through.

Serve immediately over cooked white rice, garnished with chopped green onions and extra cashews.


In a large bowl, combine the all-purpose flour, cornstarch, baking powder, minced garlic, grated ginger, egg white, soy sauce, and chilled soda water. Whisk vigorously until a smooth, lump-free batter forms.

Add the cubed chicken thighs to the batter, ensuring each piece is thoroughly coated. Set aside.

In a deep pot or Dutch oven, heat the vegetable oil for deep frying over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small drop of batter should sizzle immediately upon contact.

Carefully add the battered chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for 4-6 minutes per batch, or until golden brown and crispy. Use a slotted spoon to transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil.

While the chicken is frying, prepare the sauce. In a medium bowl, whisk together the ketchup, soy sauce, chili garlic sauce, grated ginger, and granulated sugar until well combined and the sugar has dissolved.

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chopped yellow onion and red bell pepper and stir-fry for 3-4 minutes until slightly softened.

Add the whole dried red chilies and 1/2 cup of cashews to the skillet. Continue to stir-fry for another 1-2 minutes until the cashews are lightly toasted and fragrant.

Pour the prepared sweet and sticky sauce into the skillet with the vegetables and nuts. Bring to a gentle simmer, stirring constantly, for 1 minute.

Add the crispy fried chicken pieces to the skillet. Toss everything together until the chicken is thoroughly coated in the sauce and heated through.

Serve immediately over cooked white rice, garnished with chopped green onions and extra cashews.
