Susan Jung’s cashew chicken. Photography: Jonathan Wong. Styling: Nellie Ming Lee

How to make cashew chicken – a classic Chinese-American dish unlike any you’ll find in Hong Kong

  • Packed with moist meat and crispy vegetables, it only takes about 45 minutes to cook but packs a flavourful punch
  • Best made with boneless chicken thighs, you can also use boneless legs or breats
Topic |   Susan Jung's recipes

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Susan Jung’s cashew chicken. Photography: Jonathan Wong. Styling: Nellie Ming Lee
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Susan Jung

Susan Jung

Susan Jung trained as a pastry chef and worked in hotels, restaurants and bakeries in San Francisco, New York and Hong Kong, before joining the Post. She is academy chair for Hong Kong, Macau and Taiwan for the World's 50 Best Restaurants and Asia's 50 Best Restaurants.