I went to Chinese for Christmas because my Mom passed away two weeks prior and I just didn’t feel like doing anything special. But she LOVED Chinese food so I was honoring her anyway by going out rather than being sad alone at home. But I ordered this dish and I was sadly disappointed. The chicken was battered and tasted like it was deep fried in bacon grease. And all it had in it was cashews and celery. That’s it. I’ll make my own these way.
I'm sorry to hear about your loss🙏. It sounds like going out for Chinese food was a thoughtful way to honor your mom's memory. If you need any cooking tips, feel free to ask.
Sorry for your loss. 😪🙏 I am sure that your mom appreciated the thoughtfulness of your gesture cuz mom's are like that. Now with this recipe you can think of her while making delicious cashew chicken. 💕
@@patpeters6331 thank you! I already made one other from this channel too before she passed: the fried rice recipe. She loved it. The Chinese food in the is terrible where we moved to together. I HAD to learn it. But I didn’t think they could mess up cashew chicken.
I followed this video recipe, using almost every ingredient except for the dark soy sauce, which I skipped without substitution. Instead of Golden Mountain Sauce and Fish Sauce, I used chicken bouillon. Surprisingly, the dish turned out absolutely delicious, even better than any Thai restaurant I've ever tried. I never thought I could cook so well! Thanks so much for this life-changing video! For Canadians interested in making this dish, all the ingredients can be found at Food Basics. They didn't have white pepper, which is supposed to be better than black pepper (which I used). Instacart delivered my stuff in no time, and the only other thing they couldn't find was Mirin, but I managed to locate it at my local store.
I made this last night for my partner and myself and it turned out great! I followed the written recipe but thought to watch this video after I completed the dish to see where I could improve on my knife work and I’ll bring those new learnings to the next recipe I try from your channel. Thank you for posting this!
I love this. I just made it and had to sit and eat it right now. This is so good. No rice, I’m diabetic, and no sugar, artificial sweetener. I wouldn’t know if that affects the taste, but it tastes good to me. Thank you. Love from NC, USA. 🥰👍
I made this today! Such a life changing way to eat chicken breast. I’ve never velveted chicken before! I had to sub a few things but I just used what I had and it was the best. My husband said to “add that” to my list of recipes we love.
Made this recipe for dinner tonight and it was very delicious! I eliminated the sugar by 1/4 than what the requested amount requested and it was really good. Thank you for demonstrating your recipe!
Made this exact recipe tonight and it came out just terrific. Actually, restaurant quality. Thank you Aaron and Clair. Your vids are super clear and concise. The white pepper seems to be a small but an important ingredient. It packs a more distinct taste than black pepper.
Not even a minute into this video and I'm already so excited! This looks like a Cashew Chicken I'd be thrilled to try for myself! My wife and father also love Cashew Chicken and now I *really* want to make this recipe for them someday soon! ^_^
Hi Aaron! Hello Claire! I just got done making this! I had to tweak the ingredients because i didnt have everything. It is SO GOOD!!! THANK YOU SO MUCH! IT HAS CHANGED MY LIFE!! Hehe...
It's my 1st time following one of your recipes, after watching your videos for years. It was sooooo good. I didn't even have all the ingredients & it tasted legit, like from a more expensive Chinese restau. Enough said, won't doubt your recipes any more. Will try the gochujang chicken next. Thanks Aaron & Claire. 💜💜💜
I love you guys!! My Simply Korean cookbook was just delivered and I am absolutely thrilled! I watch your videos all the time but it's so nice to have the cookbook. The pictures are wonderful and the recipes seem easy to follow. The tips from Claire add a special touch! Thank you for producing such an awesome cookbook!
This looks awesome. I made your bulgogi recipe and it was the best thing I ever made. Thank you very much for the low budget meals, they're really helping me through college!!
Fun Fact: Cashew Chicken was Invented first in Springfield, Missouri by Chef Leong in 1963. It’s a U.S. made dish. I’ve had it a ton there, and every other iteration of it at other places? Even overseas? They Do Not compare to Chef Leong’s Springfield’s recipe.
Funnily enough cashew chicken is on my list of meals for next week. I use the broccoli stems left over from your recent broccoli stir fry recipe. (Some family members don’t like bell peppers.)
This recipe is amazing. I made it for my family and it was so easy and tasty so I made it again for when we had guests over. It was a hit and I had people emailing me afterwards asking me for the recipe! Thank you for sharing this! It's not my go to recipe. I have a potluck coming up and this will be my contribution
The first cashew chicken I had and ordered many times growing up had a clear sauce..I loved it. I more recently ordered from a local restaurant and it was similar to yours with a brown sauce, it was good but I think I prefer the clear chicken style broth/sauce.
Oh my! I have always wanted to make cashew chicken. I didn’t realize it was so easy! It looks so delicious! Thank you for sharing. Love from Tennessee!🤗💕
Hey Aaron and Claire, I just made your guys Cashew Chicken Recipe and it was delicious. I also made the Dak Kalguksu Recipe some weeks ago and it was also amazing. I just bought your cook book and plan to make one recipe each week. I'm looking forward for more amazing meals. Greetings from germany!
Great video! I was about to say the same as Claire. This is similar to the Kung Pao Chicken recipe I'm used to cook, which I end up eating alone because my family can't take any heat. I'll try this for sure. You are doing an amazing job!
THANK YOU so very much for this WONDERFUL show. I have been kind of a fan of many different Asian styles of cooking, but I have been gravitating toward Korean for the last few years. You two are awesome, your instructionals are very clear and concise. Every time I watch I learn something.
Dear Aaron & Clare, I made some rice paper wraps. All went well except that the wraps kept sticking together. Of course separating them caused the wraps to tear and so on. Is there a hack to avoid this? Only if you can and no pressure. Wishing you a solid 2024. You will go from strength to strength. Good wishes from our home in South Africa. 🇿🇦
I want to do the Thai version with the Golden Mountain Sauce and Fish sauce. You have pointed out that this can replace the chicken bulion powder, but what quantity should I use? A tablespoon of each or maybe less?
Respect for your attention to the Western palate - a lot of cooking channels overlook the leftovers - add all those fish based sauces and they are GREAT fresh but just terrible the next day - always buy product through your affiliate links in homage to your channel 🤘😆🤘
At 1:19 what is the mysterious white object between the green onions and the red bell pepper? Not the big onion in front, the white thing behind the garlic? It is never mentioned in the video and we never find out what it is or what it might be used for...
Instead of oyster sauce, you can add more soy sauce. Of course, that could be lighter or thinner than the oyster sauce, but still gonna be fantastic! Don’t worry! 😊
