cashew chicken
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6:20
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The previous comments are correct... heat and cornstarch will help this dish. Keep it up!
niangelo 2 years ago
Good vid, but flavor comes from color. You're not using enough heat to cook your food; this dish in a restaurant takes less than two minutes total took on extreme high heat. The heat browns the meat and veggies, and toasts the nuts, this brings out flavor and armoa. You're basically just boiling your chicken on that low heat, which de-moistuizes and overcooks the meat and adds zero flavor.
navyavi469 3 years ago
looks good, but try adding a tsp or so of cornstarch to your chicken while it marinades. this is called "velveting" - achieves the soft texture in chinese restaurants.
J25x 4 years ago 2
good to see someone enjoying cooking this dish ..chicken cashew is my fave too.. yours is an interesting version.. have you tried adding a tsp of cornstarch to the marinade ? it softens the meat, caramelizes when fried hot and also thickens the sauce ..
wormald111 4 years ago