Crispy chicken tossed in a sweet, savory, and fiery glaze with crunchy cashews. Perfect as a party appetizer, game-day snack, or spicy starter with serious heat.
Serves: 4–6
Prep: 15 min
Cook: 20 min
Ingredients
For the chicken
- 1½ lbs boneless chicken breast, cut into bite-sized pieces
- ½ cup cornstarch
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp vegetable oil
For the sauce
- ¼ cup soy sauce
- 2 tbsp honey
- 2 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tbsp rice vinegar
- 1–2 tsp Mad Dog 357 Ghost Pepper Edition Hot Sauce (adjust to heat preference)
- 1 tsp sesame oil
- 2 tbsp water
For finishing
- 1 cup roasted cashews
- 2 green onions, sliced
- Sesame seeds (optional)
Instructions
-
Coat the chicken
Toss chicken pieces with cornstarch, salt, and pepper until evenly coated. -
Cook the chicken
Heat oil in a large skillet over medium-high heat. Cook chicken until golden brown and cooked through, about 6–8 minutes. -
Make the sauce
In a bowl, whisk together soy sauce, honey, brown sugar, garlic, rice vinegar, sesame oil, water, and Mad Dog 357 Ghost Pepper Edition. -
Combine everything
Pour sauce into the skillet and toss chicken until coated and slightly thickened, about 2–3 minutes. -
Finish
Add roasted cashews and toss gently. Top with green onions and sesame seeds. -
Serve
Serve warm with toothpicks as an appetizer or over rice as a full meal.