A flavorful twist on the classic cashew chicken, perfect for a delightful dinner.
Combine the soy sauce, brown sugar, minced garlic, and grated ginger in a bowl.
Let the marinade sit for a few minutes to allow the flavors to meld.
Cut the chicken breast into bite-sized pieces and add them to the marinade.
Marinate the chicken for at least 30 minutes for better flavor.
Mix the flour, eggs, and milk in a separate bowl to create a batter.
Ensure the batter is smooth and free of lumps.
Dip the marinated chicken pieces into the batter, coating them evenly.
Shake off excess batter to avoid clumping during frying.
Heat oil in a frying pan and fry the coated chicken pieces until golden brown.
Fry in batches to maintain the oil temperature.
In a saucepan, combine soy sauce, brown sugar, and cornstarch. Heat until thickened.
Stir constantly to prevent lumps from forming.
Serve the fried chicken over steamed rice, drizzle with sauce, and garnish with green onions and toasted cashews.
Serve immediately for the best texture and flavor.
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