5 1/2 ounce Chicken Tenders, 1 inch pieces
1 oz Rice Flour
3 oz Rice Flour Batter
1 1/2 oz Canola Oil
4 pz Cashew Sauce
2 oz Cashews
1 oz Green Onions, chopped
12 oz White Rice
1 tsp Black & White sesame seeds
1 sprig Italian Parsley, chopped
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Dredge chicken in rice flour
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Coat chicken pieces evenly in rice flour batter
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Add canola oil to a hot sauté pan and heat to a sizzle
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Add chicken pieces to hot sauté pan and flatten with a spatula
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Cook until golden brown and crunchy (be careful because some pieces could darken quickly from hot spots in the pan)
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Flip chicken, brown the other side. If the pieces have stuck together
then break them apart at this time. -
Drizzle the Cashew Sauce around the edge of the sauté pan, not on top of
the chicken. -
Add cashews and green onions and toss to incorporate, do not cook because
the green onions will wilt. -
Place hot rice in a pasta bowl and pour chicken mixture over rice
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Sprinkle sesame seeds and garnish with Italian parsley
Rice Flour Batter
Add water to rice flour until the consistency of cornstarch slurry
Cashew Sauce (large batch – restaurant recipe)
1/2 gallon Soy Sauce 1 can (#10) Hoisin Sauce 2 1/2 cups Chile Garlic
Paste 7 cups Granulated sugar 1 quart Rice Wine Vinegar 1/2 gallon
Garlic, minced 1 1/2 quarts Sherry Wine 1 oz Chili flakes, crushed
- Place all ingredients in a mixing bowl and mix using a wire whip
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