Cashew Chicken Stir-Fry Recipe | Food Diaries | Zarnak Sidhwa | Pan Asian Food

Method:
Marinate chicken pieces with egg yolk, sugar, salt, pepper powder, sesame oil and 1 tablespoon cornflour and mix well. Set aside for 15-20 minutes. Heat oil. Add remaining cornflour to marinated chicken and mix till well coated. Deep fry the chicken pieces. Meanwhile, heat 1½ tablespoons oil in a pan. Add Kashmiri red chilies and sauté for 1-2 minutes. When the chicken turns a light golden, drain them on absorbent paper. Drain the red chilies into a bowl. Add garlic and ginger to the oil remaining in the pan and sauté for 1 minute. Add sugar, salt, pepper powder and ¼ cup water, mix and add rice wine vinegar and sesame oil, mix. Add fried chicken pieces, spring onion and cornflour slurry, mix and cook till the mixture thickens. Add fried dried red chilies and cashews. Lightly crush the fried rice noodles and place on a serving platter making a well in the centre. Put the stir-fried chicken in the middle and serve hot.

Method:
In a saucepan, bring sugar, butter, and ⅓ cup water to a boil over medium heat. Reduce heat to low, and cook just until butter is melted. Remove from heat, and let cool for 20 minutes, stirring occasionally.
In a bowl, stir together flour and baking powder. Add butter mixture, and stir with a spoon until combined. Knead by hand until smooth. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least 3 hours. On a lightly floured surface, roll dough to ¼-inch thickness. Using a 3×2-inch rectangle cutter cut dough. Place cookies about ½ inch apart on prepared pan. Using a docker or fork, prick cookies. Bake until light golden brown, at 180 degrees C for 10 to 12 minutes, rotating pan halfway through baking. Let cool on pan for 10 minutes. Eat plain, or make sandwich cookies with ganache or buttercream.