Leong's Cashew Chicken
A crowd-pleasing chicken built around chicken breasts, chicken broth and cashews — roughly 65 minutes start to finish, and rated medium to make. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for frying pan / skillet and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy Egg Tree nuts Soy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Cut the chicken breasts into bite-sized chunks and pat dry, then season with the salt.
- Beat the eggs with the milk in one bowl and place the flour in a second bowl, then dip each piece of chicken first in flour, then in the egg wash, and again in flour to coat.
- Heat the oil in a deep skillet to 175 C (350 F), then fry the chicken in batches for 4 to 5 minutes until golden brown and cooked through to an internal temperature of 74 C (165 F); drain on paper towels.
- For the gravy, bring the chicken broth and soy sauce to a simmer in a saucepan.
- Whisk the cornstarch with 2 tablespoons cold water, then stir it into the simmering broth and cook for 1 to 2 minutes until the sauce thickens to a glossy gravy.
- Thinly slice the green onions and toast the cashews in a dry pan for 2 to 3 minutes until fragrant.
- Arrange the fried chicken on a platter, pour the warm soy gravy over the top, and scatter with the toasted cashews and sliced green onions before serving with steamed rice.
You'll use: Frying pan / skillet · Saucepan · Pan · Whisk · Steamer
Ingredient substitutions
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
- Soy Sauce
- tamari (gluten-free) · coconut aminos
- Cornstarch
- 2 tbsp flour per 1 tbsp cornstarch (as thickener)
Tips & common questions
How long does Leong's Cashew Chicken take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of eggs?
Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Leong's Cashew Chicken is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Springfield-style cashew chicken without rice, Hong Kong Inn, Springfield, Missouri.jpg by Ser Amantio di Nicolao, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.