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Categories:
granulated sugar cashews vegetable oil garlic scallion fresh ginger soy sauce light brown sugar cornstarch lemon juice kosher salt unsalted butter extra-virgin olive oil chicken thighs freshly ground pepper onion powder garlic celery seeds celery celery white rice
Viewed: 34 - Published at: 5 years agoIngredients
- 1/4 cup granulated sugar
- 3/4 cup unsalted roasted cashews
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 scallion, minced
- 1 tablespoon minced fresh ginger
- 3 tablespoons soy sauce
- 1 tablespoon light brown sugar
- 3/4 teaspoon cornstarch dissolved in 2 teaspoons of water
- 1 tablespoon plus 1/2 teaspoon fresh lemon juice
- Kosher salt
- 2 tablespoons unsalted butter
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 4 large, skinless, boneless chicken thighs, trimmed of fat and cut into 1-inch pieces
- Freshly ground pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon celery seeds
- 1/4 cup thinly sliced tender celery ribs
- 1/4 cup celery leaves
- Steamed white rice, for serving
Method
- Line a small baking sheet with parchment paper.
- In a small saucepan, combine the granulated sugar and 1/4 cup of water.
- Boil over moderately high heat, swirling the pan until a rich brown caramel forms, 4 minutes.
- Stir in the cashews until coated.
- Quickly spread the nuts on the baking sheet, keeping them separate.
- Let cool.
- Break off any large pieces of caramel and reserve for a snack.
- In a small saucepan, combine the vegetable oil, garlic, scallion and ginger.
- Cover and cook over low heat for 1 minute.
- Remove from the heat and let stand, covered, for 10 minutes.
- Strain the oil through a coarse strainer into a medium skillet, pressing on the solids.
- Add the soy sauce, brown sugar and 1/4 cup of water and bring to a simmer over moderate heat.
- Whisk in the cornstarch mixture and simmer over low heat, whisking, until thickened, about 30 seconds.
- Remove from the heat, add 1 tablespoon of the lemon juice and lightly season the sauce with salt.
- In a medium saucepan, melt the butter in the 1/4 cup of olive oil.
- Season the chicken with salt and pepper and add to the saucepan.
- Cook over moderate heat, turning, until white throughout, about 5 minutes.
- In a small bowl, combine the onion and garlic powders, celery seeds and 1/2 teaspoon of salt.
- In another small bowl, toss the sliced celery and leaves with the remaining 1/2 teaspoon of lemon juice and a small drizzle of olive oil and season with salt and pepper.
- Transfer the chicken to shallow bowls, spooning the sauce over the chicken.
- Top with the candied cashews and season with the celery salt.
- Scatter the celery salad on top and serve with rice.
- Alternatively, arrange the chicken on cocktail forks and season with the celery salt.
- Serve with the sauce, candied cashews and celery salad.
