Farmersgirl Kitchen

Fried Chicken with Cashew Nuts from China Towns

Satruday night fackeaway - try Fried Chicken with Cashew Nuts #chinese #cashew #chicken
Fried Chicken with Cashew Nuts is one of the best Chinese ‘fakeaway’ dishes I’ve ever made.  It’s got all the glorious umami flavours you expect from a takeaway and it’s just so simple to make., it comes from a great cookbook called China Towns, Asian Cooking from Around the World in 100 recipes


In Western countries, the Chinese food eaten in restaurants is often a far cry from the dishes prepared and served by the Chinese themselves. This is because the Asian communities that have settled in so-called ‘China Towns’ around the world, in cities such as New York, San Francisco, London and Paris, have mastered the art of adapting their cuisine to suit local tastes. Added to which, this cuisine is often influenced by other Asian dishes, so much so that food served in one city’s China Town may be heavily influenced by other Asian dishes, so much so that food served in one city’s China Town may be heavily influenced by Vietnamese dishes whereas in another it may resemble closely Thai cuisine.

China Towns Pho Hoa


In this visually stunning cookbook, author Jean-François Mallet goes behind the scenes in Chinese communities around the world in order to understand how and why the food changes so much depending on location. As well as intimate portraits of these fascinating communities, this stunning book contains, 100 delicious recipes capturing the essence of China Towns from across the world and their various geographical influences.

About the Chef: A trained professional chef as well as a talented photographer, JEAN-FRANÇOIS MALLET naturally transitioned from cooking to pursue his passion for images. He has worked for some of the biggest names in French Cuisine, such as Jöel Robuchon.

China Towns Yam with Beef

Yam with Beef

The Introduction
This is a fascinating read, where you learn about the different culinary families of China and the influence of Asian immigration on what we know as ‘Chinese’ cuisine.

The Contents
This is a very large book containing information, photographs and recipes for Starters; Chinese Dumplings; Soups and Broths; Chicken and Quail; Beef; Pork; Duck; Fish and Seafood; Weird and Wonderful; Vegetable, Rice and Side Dishes; Noodles; Tea, Drinks and Desserts.

The recipes read like the menu of a very eclectic Chinese restaurant, here is what I would choose… well I might not manage all of these dishes, but they were too good to leave off the menu!

Vietnamese Prawn Salad
Juicy Pork Dumplings
 Broth with won-ton dumplings
Fried Chicken with Cashew Nuts
Fried Beef with Basil
Cantonese Pork Spare rib
Glazed Peking Duck to make at home
Chinese Steamed Fish
Salt and Pepper Prawns
Tofu with 100 year old eggs
Fragrant Rice with Pork
Kimchi Fermented Cabbage
Pad Thai
Egg Noodles with spring onions
Chilled Jasmine Tea with Lemongrass
Toffee Apples
Fresh Noodles with Beef and Coriander from China Towns
Fresh Noodles with Beef & Coriander

Who is it for?
It is certainly not for the faint-hearted as it contains recipes for chicken feet and there are not very many vegetarian recipes.  It’s also not for purists who are looking for original recipes from the country, these are unashamedly adaptations of the originals to suit the ingredients and tastes of the people around the world.  So if you would like to cook a dish that would be served in China Towns across the world, then it’s for you.

The stories and information preceding the recipes are as interesting as the recipes themselves.  There are lots of interesting photographs of the China Towns as well as of the recipes.  I found the recipes well written, many are quite short and don’t require unusual ingredients.  I loved ‘How to eat with chopsticks and what you should never do with chopsticks’.

This is one big book, it doesn’t sit open very well for cooking, I had to weigh it down to keep it open. Although there are lots of photographs, the photos of the finished dish are not always beside the recipe, which I prefer.

The Verdict
I was certainly impressed with the recipe I cooked, but I felt you could have condensed the content into a slimmer volume which was less expensive and easier to use in the kitchen. I am quite keen to try some of the other recipes after the success of the Fried Chicken with Cashew Nuts, so overall a bit of a mixed verdict.

How to make the Fried Chicken with Cashew Nuts

 Marinading the chicken for Fried Chicken with Cashew nuts
Marinading the chicken for 2 hours means that all the flavour is absorbed into the chicken and the cornflour helps to tenderise the chicken, something called velveting. 
Enhance flavour by toasting the cashew nuts for Fried Chicken with Cashew Nuts

Toasting the cashew nuts in the pan intensifies the flavour and makes them super crispy.  I made the Fried Chicken with Cashew Nuts while I was having my kitchen floor replaced, the final part of the work we have had to do as a result of dry rot at the front of our home.  So there I was cooking on a single electric ring in my back kitchen (utility room), with the joiner working away in the kitchen sawing and hammering.  It’s perfectly possible to cook good food in this limited space but not all that great for food styling and photography!

A great one pan dish Fried Chicken with Cashew Nuts

This was a perfect dish to make in a single pan.  I used a sachet of microwave rice to serve the Fried Chicken with Cashew Nuts. Just a little preparation ahead of time for the marinade, the actual cooking took next to no time. 

Fried Chicken with Cashew Nuts
Serves 4
Fried Chicken with Cashew Nuts is one of the best Chinese 'fakeaway' dishes I've ever made and it's so simple!
Write a review
Prep Time
2 hr 25 min
Cook Time
20 min
Total Time
2 hr 45 min
Prep Time
2 hr 25 min
Cook Time
20 min
Total Time
2 hr 45 min
  1. 2 garlic cloves
  2. 1 onion
  3. 4 chicken breasts
  4. 2 tsp cornflour (cornstarch)
  5. 6 tbsp soy sauce
  6. 1 bunch Thai basil
  7. 2 tbsp groundnut (peanut) oil
  8. 150 g (5 1/2 oz or 1 cup) cashew nuts
  1. Peel and chop the garlic and onion, then cut the chicken into small pieces.
  2. In a bowl, mix the chicken, garlic, onion, cornflour (cornstarch) and soy sauce together, then leave to marinate at room temperature for 2 hours.
  3. Strip, rinse and dry the basil.
  4. About 20 minutes before serving, heat the oil in a large wok over a high heat.
  5. Add the cashews and stir-fry for a few minutes then add the chicken and marinade and cook for 10 minutes.
  6. Once the chicken is cooked, add the basil leaves, stir and turn off the heat.
  7. Serve immediately with fragrant rice.
Adapted from China Towns
Adapted from China Towns
Farmersgirl Kitchen

China Towns Fried Chicken and Cashew nuts - the best fakeaway recipe #chicken #cashew #recipe 


Such a simple recipe, but the flavour was really close to what you would eat at in a Chinese restaurant and the chicken is super tender and tasty.

China Towns Asian Cooking from Around the World in 100 Recipes by Jean-François Mallet  Hardback RRP £30.00
Published by Jacqui Small Publishing

To order China Towns at the discounted price of £24 including p&p* (RRP: £30), telephone 01903 828503 or email and quote the offer code APG358. 
*UK ONLY – Please add £2.50 if ordering from overseas. 
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  1. Leave a Reply

    Foodjam UK
    August 26, 2015

    This looks delicious Janice. Will definitely give this a go. As ever your cook book review was great and made me want to buy the book! 🙂

  2. Leave a Reply

    Camilla Hawkins
    August 26, 2015

    That chicken dish would go down really well here, shame the book didn't live up to expectations!

    • Leave a Reply

      August 26, 2015

      It went down well here. The book was just too unweildy for me Camilla, but the recipes are good.

  3. Leave a Reply

    Anne Szadorska
    August 26, 2015

    The book sounds fascinating and your dish has a lovely glisten to it! We have been recently ordering a similar dish in our local Chinese, would be good to recreate at home!

    • Leave a Reply

      August 26, 2015

      Thanks Anne, it really does taste like a take-away and really not difficult to make at all.

  4. Leave a Reply

    Karen S Booth
    August 28, 2015

    It looks good to me Janice and we've been on a REAL Asian food kick lately, so I may get this book! Karen

    • Leave a Reply

      August 28, 2015

      I couldn't believe how authentically Chinese Restaurant it tasted, Karen. Easy to make too.

  5. Leave a Reply

    belleau kitchen
    August 28, 2015

    love the sound of this book. I do LOVE your book reviews. The chicken and cashews are such a classic and I used to eat them in the bucket load back in my youth but it's been a while and they never looked as good as yours… its funny how Chinese food seems to have taken a bit of a back seat in asian food recently but it's well worth a revival!

    • Leave a Reply

      August 28, 2015

      Thanks Dom X You are right about the Chinese food and there are so many great dishes to make, these recipes are really accessible so no excuse for not making more!

  6. Leave a Reply

    August 28, 2015

    I would love to get my hands on a copy of this book. It sounds fascinating. I love Chinese food and have been to China too where the food was so different in different regions and so varied too.

  7. Leave a Reply

    Heidi Roberts
    August 28, 2015

    It's amazing how a really simple recipe can taste so good! This will be one of your repertoire now!

  8. Leave a Reply

    Jane Sarchet
    August 29, 2015

    A lovely review, a very tasty looking dish and I'm hoping for an invite when you cook up that incredible sounding list of dishes Janice 🙂
    Janie x

  9. Leave a Reply

    fiona maclean
    August 31, 2015

    I don't know about the photo – it looks fine to me, just like real food! Delicious

    • Leave a Reply

      Janice Pattie
      October 4, 2015

      Thanks Carole, it was super-tasty!

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