Gluten-free cashew chicken marinated in a Thai chili sauce, coated in crushed cashews, and baked into sweet, spicy, crunchy chicken bites.

While visiting my brother in Washington D.C., he asked for a new recipe that used Trader Joe’s cashew meal. When I went to buy the pre-made meal it had just been discontinued, so I bought whole cashews and ground them at home. The result is a simple, flavorful Crispy Thai Cashew Chicken that combines the natural sweetness of cashews with a tangy, spicy Thai-style marinade. These bite-sized pieces are baked, gluten-free, and satisfyingly crunchy—an excellent healthier alternative to fried nuggets.

Crispy Thai Cashew Chicken

This recipe makes a crowd-pleasing appetizer or an easy weeknight dinner. The chicken marinates briefly in a sweet-spicy sauce, then is coated in finely ground cashews and baked until golden and crisp. Serve it on a salad, over rice, or simply as finger food with extra sauce for dipping.

Crispy Thai Cashew Chicken Ingredients

2 tbsp sriracha
2 tbsp chili paste
1/4 cup gluten-free soy sauce
1/4 cup honey
1 tbsp fish sauce
1 tbsp fresh lime juice
2 tsp fresh garlic, crushed
1 tsp fresh ginger, grated
1 lb boneless, skinless chicken breasts, cut into small strips or bite-sized cubes
2 cups cashews

Instructions

Preheat the oven to 350°F (175°C).
In a medium bowl, whisk together the sriracha, chili paste, gluten-free soy sauce, honey, fish sauce, lime juice, crushed garlic, and grated ginger until smooth.
Reserve 1/4 cup of the sauce for serving. Add the chicken to the remaining sauce, tossing to coat. Cover and refrigerate to marinate for 15 minutes.
While the chicken marinates, place the cashews in a food processor and pulse until they reach a fine crumb consistency. Be careful not to over-process into a paste; short pulses work best.
Remove the chicken from the marinade and dredge each piece evenly in the crushed cashews, pressing gently so the crumbs adhere.
Arrange the breaded chicken on an oiled wire rack set over a baking sheet. Using a rack helps hot air circulate and keeps the cashew coating crisp while baking.
Bake for 30–35 minutes, until the chicken is cooked through and the cashew coating is golden and crisp. Internal temperature should reach 165°F (74°C) for safety.
Serve warm with the reserved sauce for dipping. These bites are delicious on their own, over steamed rice, or atop a bed of mixed greens for a salad.

Tips and Variations

To make your own cashew meal, pulse whole cashews in a food processor until they form coarse crumbs. For a finer texture, pulse a bit longer but stop before they turn into cashew butter.
If you prefer extra crunch, broil the chicken for 1–2 minutes at the end of baking—watch closely so the nuts don’t burn.
Almond meal can substitute for cashews, but cashews add a subtle sweetness that balances the chili marinade particularly well.
Make it spicier by increasing sriracha or adding more chili paste; adjust honey to taste to maintain balance between sweet and heat.
For a lower-sodium option, use a low-sodium gluten-free soy sauce and reduce the fish sauce slightly.

Serving, Storage, and Reheating

These chicken bites are versatile: serve as a party appetizer with extra dipping sauce, over jasmine rice, or on a crisp salad with sliced cucumbers and shredded carrots. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8–10 minutes or until warmed through to help the coating remain crisp; avoid microwaving if you want to preserve texture.

Recipe Details

Servings: about 36 chicken bites
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Author: Whitney Bond

Nutrition Facts (per bite, approximate)

Calories: 63 kcal (3% DV)
Carbohydrates: 4 g (1% DV)
Protein: 4 g (8% DV)
Fat: 3 g (5% DV)
Cholesterol: 8 mg (3% DV)
Sodium: 164 mg (7% DV)
Potassium: 104 mg (3% DV)
Sugar: 2 g (2% DV)

These Crispy Thai Cashew Chicken bites are quick to prepare, naturally gluten-free, and full of balanced flavors—sweet, spicy, and savory. Perfect for sharing or keeping all to yourself.