Air Fryer Cashew Chicken
There are some takeout favorites that are just too good not to recreate at home.
Cashew chicken is definitely one of them.
Tender pieces of chicken are coated in a savory, slightly sweet sauce, air fried until beautifully golden, then tossed with crunchy roasted cashews, colorful vegetables, and a glossy garlic-soy sauce.
The best part?
You don’t need a wok full of oil to make it.
The air fryer gives the chicken those delicious golden edges while keeping the inside juicy and tender.
I made this one weekend when I was craving Chinese takeout but didn’t really want to order anything.
I had chicken breasts in the refrigerator, a bag of cashews in the pantry, and a few vegetables that needed to be used.
So I decided to make my own version of cashew chicken.
I tossed the chicken in a light seasoned coating, put it in the air fryer, and started making the sauce while it cooked.
When the chicken came out golden and crispy, I tossed it with the sauce and added plenty of cashews.
The smell immediately reminded me of my favorite takeout dishes.
I served it over fluffy rice, and everyone loved it.
The cashews added that perfect crunch, while the sweet-savory sauce coated every piece of chicken.
It was one of those dinners where everyone kept going back for “just one more bite.”
And, of course, there were no leftovers.
Now it’s one of my favorite quick dinners whenever takeout sounds tempting.
Prep Time: 15 minutes
Cook Time: 12–16 minutes
Total Time: About 30 minutes
Servings: 4
Why You’ll Love Air Fryer Cashew Chicken
Crispy without deep frying
Tender, juicy chicken
Crunchy cashews
Sweet and savory sauce
Easy weeknight dinner
Faster than traditional stir-frying
Family-friendly
Easy to customize
Great with rice or noodles
Perfect homemade takeout
Ingredients
For the Chicken
1½ lbs boneless, skinless chicken breasts, cut into bite-size pieces
1 tablespoon cornstarch
1 tablespoon all-purpose flour
1 tablespoon soy sauce
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon black pepper
¼ teaspoon salt
For the Cashew Sauce
¼ cup low-sodium soy sauce
2 tablespoons hoisin sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
½ teaspoon red pepper flakes, optional
1 teaspoon cornstarch
2 tablespoons water
For the Stir-Fry
¾ cup roasted unsalted cashews
1 red bell pepper, chopped
1 cup broccoli florets
½ small onion, sliced
2 green onions, sliced
1 tablespoon neutral oil
How to Make Air Fryer Cashew Chicken
Step 1: Prepare the Chicken
Pat the chicken dry with paper towels.
Cut it into bite-size pieces that are roughly the same size so they cook evenly.
Place the chicken in a large bowl.
Add the soy sauce, olive oil, garlic powder, paprika, black pepper, and salt.
Toss well.
Sprinkle in the cornstarch and flour.
Toss again until every piece is lightly coated.
The coating should be thin rather than thick.
Step 2: Preheat the Air Fryer
Preheat your air fryer to 200°C (400°F) for about 3–5 minutes.
Lightly spray the basket with cooking spray or brush it with a small amount of oil.
Step 3: Air Fry the Chicken
Arrange the chicken pieces in a single layer.
Don’t overcrowd the basket.
Air fry for approximately 10–14 minutes, turning or shaking the basket halfway through.
The chicken should be golden on the outside and cooked through.
For food safety, chicken should reach an internal temperature of 74°C (165°F).
Depending on the size of your pieces and your air fryer, you may need a few extra minutes.
Step 4: Make the Sauce
While the chicken cooks, whisk together the soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes.
In a separate small bowl, mix the cornstarch with water.
Pour the slurry into the sauce mixture and whisk well.
Step 5: Cook the Vegetables
Heat a large skillet or wok over medium-high heat.
Add the oil.
Add the onion, bell pepper, and broccoli.
Stir-fry for approximately 3–5 minutes.
You want the vegetables tender-crisp rather than soft.
Step 6: Add the Sauce
Pour the prepared sauce into the skillet.
Cook for approximately 1–2 minutes, stirring constantly.
The sauce will quickly become glossy and slightly thick.
If it becomes too thick, add a splash of water.
Step 7: Add the Chicken and Cashews
Add the air-fried chicken to the skillet.
Add the cashews.
Toss everything together until the chicken and vegetables are coated in the sauce.
Cook for another 1–2 minutes.
Step 8: Garnish
Turn off the heat.
Sprinkle with sliced green onions.
Add extra cashews and sesame seeds if desired.
Serve immediately over rice or noodles.
My Best Tips
Don’t Overcrowd the Air Fryer
Air needs to circulate around the chicken.
If the basket is crowded, cook in batches.
Cut the Chicken Evenly
Similar-sized pieces will cook at the same rate.
Don’t Add Too Much Coating
A light coating gives the chicken a nice texture without becoming heavy.
Add the Cashews at the End
This keeps them crunchy.
If you cook them in the sauce for too long, they’ll soften.
Keep the Vegetables Crisp
Cashew chicken is best when the vegetables still have some bite.
Can I Use Chicken Thighs?
Absolutely.
Boneless, skinless chicken thighs are excellent for this recipe and tend to stay especially juicy.
Air fry them until they reach 74°C (165°F) internally.
Can I Use Frozen Chicken?
It’s best to thaw the chicken first.
Thawed chicken cooks more evenly and gives you a better coating.
Can I Use Pre-Cooked Chicken?
Yes.
If using leftover cooked chicken, skip the initial air-frying process or air fry it briefly just to crisp the edges.
Add it to the sauce at the end.
Can I Make This Gluten-Free?
Yes.
Use gluten-free soy sauce or tamari and a gluten-free hoisin sauce.
Make sure the cornstarch and other packaged ingredients are certified gluten-free if necessary.
Can I Make It Dairy-Free?
Yes.
The basic recipe contains no dairy.
Can I Make It Spicy?
Definitely.
Add:
Red pepper flakes
Sriracha
Chili garlic sauce
Fresh sliced chili
Cayenne pepper
For a serious kick, add both sriracha and fresh chili.
Can I Make It Less Sweet?
Absolutely.
Reduce the honey or replace it with a small amount of your preferred sweetener.
The hoisin sauce also contributes sweetness.
Can I Use Other Nuts?
Cashews are traditional, but you can experiment with:
Peanuts
Almonds
Pistachios
Macadamia nuts
Peanuts give the dish a slightly different but delicious flavor.
Can I Add More Vegetables?
Yes!
Try:
Snow peas
Carrots
Mushrooms
Baby corn
Water chestnuts
Bok choy
Green beans
Zucchini
It’s an excellent refrigerator-cleanout recipe.
Can I Use Shrimp Instead of Chicken?
Absolutely.
Air fry peeled and deveined shrimp until cooked through, then toss them with the sauce and vegetables.
Because shrimp cook much faster, watch them carefully.
Can I Use Beef?
Yes.
Thinly sliced sirloin or flank steak works beautifully.
Adjust the cooking time according to the thickness.
Can I Make This Keto?
The traditional sauce contains honey and hoisin sauce, and the cornstarch adds carbohydrates.
For a lower-carb version, use a low-carb hoisin alternative, replace the honey with a keto-friendly sweetener, and use a keto-friendly coating.
Serve with cauliflower rice instead of regular rice.
What to Serve With Cashew Chicken
This chicken is delicious with:
Steamed jasmine rice
Brown rice
Fried rice
Cauliflower rice
Rice noodles
Stir-fried vegetables
Asian cucumber salad
Steamed edamame
Egg rolls
My favorite is simple jasmine rice because it soaks up the extra sauce.
Can I Make the Sauce Ahead?
Yes.
Prepare the sauce up to 3 days ahead and store it covered in the refrigerator.
Give it a good stir before using.
Can I Prepare the Chicken Ahead?
You can cut and season the chicken several hours ahead.
For the best texture, air fry it shortly before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Keep the cashews separate if possible so they stay crunchy.
How to Reheat
Reheat the chicken and vegetables in a skillet over medium heat.
Add a small splash of water to loosen the sauce.
For crispier chicken, reheat the chicken separately in the air fryer at 180°C (350°F) for a few minutes, then toss it with the warmed sauce.
Can I Freeze Cashew Chicken?
Yes, although the vegetables and cashews will soften slightly after thawing.
Freeze the chicken and sauce in an airtight freezer-safe container for up to approximately 2 months.
Add fresh cashews after reheating for the best texture.
Nutritional Information
Approximate per serving, excluding rice:
Calories: 520
Protein: 43g
Fat: 28g
Total Carbohydrates: 27g
Fibre: 4g
Net Carbohydrates: 23g
Nutrition values are estimates and will vary depending on the chicken, cashews, sauces, and vegetables used.
Frequently Asked Questions
Why isn’t my air-fryer chicken crispy?
Make sure the chicken is dry, lightly coated, and arranged in a single layer. Overcrowding traps steam and prevents browning.
Do I need to flip the chicken?
For the most even browning, yes. Shake the basket or turn the pieces halfway through cooking.
Can I skip the flour?
Yes. Use cornstarch alone for a lighter coating.
Can I make this without cornstarch?
Yes. The sauce will be slightly thinner, and the chicken won’t have quite the same crisp coating.
Can I use store-bought cashew chicken sauce?
Absolutely. A bottled sauce can make this recipe even faster.
How do I keep the cashews crunchy?
Add them right at the end and avoid simmering them in the sauce for too long.
Can I make this in a skillet instead of an air fryer?
Yes. Pan-fry the coated chicken in a little oil until golden and cooked through, then continue with the recipe.
Final Thoughts
This Air Fryer Cashew Chicken is one of those meals that makes me wonder why I don’t make homemade takeout more often.
It’s quick.
It’s colorful.
It’s crispy.
And that sauce is seriously addictive.
I first made it on a weekend when I was craving Chinese takeout but wanted to use what I already had at home.
The chicken went into the air fryer while I chopped the vegetables and mixed the sauce.
By the time the chicken was golden and ready, the rest of dinner was practically done.
I tossed everything together in one skillet and added a generous handful of cashews at the very end.
The smell was incredible.
When I put the skillet on the table, everyone immediately reached for it.
The first bite had everything I wanted—tender chicken, crunchy cashews, crisp vegetables, and that sweet-savory garlic sauce.
It felt like takeout, except fresher and made exactly the way we liked it.
I love serving it over fluffy jasmine rice, but cauliflower rice is perfect when I’m keeping things lighter.
And if you have leftovers, don’t worry.
They make a fantastic lunch the next day.
For the best leftovers, I recommend reheating the chicken in the air fryer separately so the edges crisp up again, then tossing it with the warm sauce.
The cashews are the little finishing touch that makes the whole dish special.
Don’t be shy with them.
And if you like heat, add some chili flakes or sriracha.
If you’re cooking for kids, leave the heat out and let everyone add their own toppings at the table.
That’s one of the things I love about this recipe—it can easily become everyone’s favorite version of cashew chicken.
So the next time you’re tempted to order takeout, check the refrigerator first.
Grab some chicken, vegetables, and cashews.
Turn on the air fryer.
Make that glossy garlic-soy sauce.
And in about half an hour, you’ll have a dinner that’s crispy, saucy, crunchy, and incredibly satisfying.
Sometimes homemade really does beat takeout. 🥢🍗🥜