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- > Cashew Chicken with Satay Sauce
20 min
(serves 6)
Chicken marinade:
- 7 oz chicken cut into 3/4" cubes
- 1 tsp. hot sauce
- 1½ tsp. sesame oil
- ¼ tsp. powdered ginger
- 3 oz soy sauce
- 1 tsp. sugar
- 2 tsp. honey
Coating:
- 2½ oz flour
- 1 oz cornstarch
- ¼ tsp. baking powder
- 6 oz water
- 5 oz cashews
Satay sauce:
- 5 oz coconut milk
- 2 oz peanut butter
- 1 tsp. soy sauce
- ½ tsp. hot sauce
- 2 tsp. lime juice
- ¼ oz Grand Marnier® Cordon Rouge liqueur
- Salt/pepper
- Let the chicken marinate overnight in this mixture then strain.
- Combine all the ingredients except the cashews to obtain a paste then add the cubes of chicken.
- Stir to combine and strain.
- Roll in the chopped cashews and fry just until golden.
- Combine all ingredients and serve warm.
Grand Marnier® Sour
Bartender's tip
For guaranteed effect: Place a maraschino cherry in the bottom of the glass. Serve the cocktails in tumblers.
Lovely harmony between the fresh citrus notes and the smooth sweetness of Grand Marnier® liqueur.
