@RiasCollection made these fried chicken bites that are the perfect, easy appetizer for your next party. Marinating the chicken in Annie's Organic Sesame Ginger Vinaigrette lays the base flavor that is carried through in the sauce with added spice!
Grab everything you need to make the recipe at your local co-op (find yours here!) and give it a try for your next get together.
- 1 pound chicken tenderloin, cut into 2 inch pieces
- 1/ 4 cup Annie's Organic Sesame Ginger Vinaigrette, divided
- 3 tablespoons corn starch, plus more for dusting
- 1/ 4 teaspoon freshly ground black pepper
- 1 egg, lightly beaten
- 1/ 4 cup Thai sweet chili sauce
- 2 tablespoons dark soy sauce
- 1 teaspoon Chinese cooking wine, optional
- Vegetable oil, for frying
- 1/ 3 cup raw, unsalted cashews
- 4 large cloves garlic, thinly sliced
- 4 sprigs cilantro, leaves torn
- 2 scallions, thinly sliced, for garnish
In a medium bowl, combine chicken, 2 tablespoons Annie's Organic Sesame Ginger Vinaigrette, cornstarch, ground black pepper and egg. Mix well and let it marinate for 30 minutes.
Combine the remaining 2 tablespoons Annie's Organic Sesame Ginger Vinaigrette, Thai sweet chili sauce, dark soy sauce and Chinese cooking wine (if using) together in a small bowl and set aside.
Once the marinating time is up, pick each piece of chicken by itself and roll it in some extra cornstarch to coat, dusting off any excess.
Heat a thin layer of oil in a large saute pan over medium-high heat and fry the cornflour dusted marinated chicken in 2-3 batches until golden, 3 minutes on each side. Transfer to a paper towel-lined plate to drain. Once the chicken is fried, pour out the excess oil and wipe the pan clean.
Add 2 tablespoons of oil to the same pan over medium heat and add the raw cashews; fry, stirring constantly, until golden. Transfer to a paper towel-lined plate to drain.
Add the garlic to the pan and cook until golden, about 30 seconds. Immediately reduce the heat slightly and add in the sauce ingredients. Let simmer for 30 seconds, then add the fried chicken back to the pan and toss to coat. Cook until the sauce clings to the chicken, about 2 minutes.
Remove from the heat and stir in the cashews, cilantro and scallions, then transfer to a bowl and serve immediately.