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Cook this: XO sauce cashew chicken from Red Hot Kitchen

Cook this: XO sauce cashew chicken from Red Hot Kitchen
Entertainment
Adding a dollop of XO sauce is a quick and easy way to greatly enhance a standard weeknight stir-fry. Here, Diana Kuan uses it to transform a classic Chinese-American dish: Cashew chicken.

The dish is one her favourite takeout recipes to make at home (Kuan included a recipe for the straight-up version in her first cookbook, The Chinese Takeout Cookbook , 2012) and although she had never found it lacking, she was pleasantly surprised when she started experimenting with the umami-loaded chili sauce.

“The flavour elevates so much. The chicken normally absorbs the sauce and it’s delicious but the cashews don’t absorb the sauce very well in the regular version,” says Kuan. With a few scoops of XO sauce in the mix, though, “every single bite is an umami explosion.”

In Red Hot Kitchen, Diana Kuan offers an education in Asian chili sauces including Indonesian sambal, Japanese yuzu kosho and Hong Kong’s XO sauce. Avery
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