Description
Cheesecake Factory’s Spicy Cashew Chicken is a flavorful and crispy Asian-inspired dish that combines tender, bite-sized chicken pieces coated in a light, crunchy batter and stir-fried with crunchy cashews, vibrant green onions, and a spicy, savory sauce made with hoisin, soy sauce, sherry wine, and sriracha. This recipe delivers a perfect balance of sweet, savory, and spicy flavors with a delightful texture contrast.
Ingredients
Scale
For the Chicken & Batter
- 1 1/2 pounds chicken breast, cut into bite-size chunks
- 3/4 cup rice flour
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon paprika
- 1/8 teaspoon baking powder
- 1 1/2 cups rice flour
- 1/4 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups ice water
- 1/3 cup canola or vegetable oil (for frying)
For the Stir-Fry
- 8 ounces cashews
- 6 green onions, cut into 1/4-inch pieces
For the Sauce
- 1 cup hoisin sauce
- 1/4 cup soy sauce
- 1/4 cup sherry wine
- 2 tablespoons red wine vinegar
- 1 tablespoon sriracha sauce
- 1/4 cup granulated sugar
- 2 ounces fresh garlic, minced
- 1/4 teaspoon crushed red chili flakes
Instructions
- Prepare the Chicken Batter: In a mixing bowl, combine 3/4 cup rice flour, 1/4 teaspoon kosher salt, 1/8 teaspoon ground black pepper, 1/8 teaspoon paprika, and 1/8 teaspoon baking powder. In another bowl, mix 1 1/2 cups rice flour, 1/4 cup all-purpose flour, 1/4 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1 1/2 cups ice water to form a smooth batter. Coat the chicken bite-size chunks thoroughly in the seasoned flour mixture first, then dip them into the batter to fully coat.
- Fry the Chicken: Heat 1/3 cup canola or vegetable oil in a deep skillet or wok over medium-high heat. Once hot, carefully fry the battered chicken pieces in batches until golden brown and cooked through, typically about 5-7 minutes per batch. Remove and drain on paper towels to remove excess oil.
- Prepare the Sauce: In a bowl, whisk together hoisin sauce, soy sauce, sherry wine, red wine vinegar, sriracha sauce, granulated sugar, minced garlic, and crushed red chili flakes until well combined.
- Stir-Fry Cashews and Green Onions: In the same skillet or wok, remove excess oil leaving about 1 tablespoon for stir-frying. Add the cashews and stir-fry over medium heat until lightly toasted, about 2-3 minutes. Add the green onions and stir-fry for an additional minute to soften slightly.
- Combine and Finish: Return the fried chicken pieces to the skillet with cashews and green onions. Pour the sauce over the mixture and toss everything together over medium heat until the sauce thickens slightly and evenly coats the chicken and cashews, about 2-3 minutes.
- Serve: Transfer the spicy cashew chicken to a serving plate and serve hot, ideally with steamed rice or noodles.
Notes
- Ensure the oil is hot enough before frying the chicken to achieve a crispy coating.
- Do not overcrowd the pan during frying to prevent the batter from becoming soggy.
- Adjust the amount of sriracha and crushed red chili flakes to control the spice level.
- Can substitute sherry wine with dry white wine or rice wine vinegar.
- Best served fresh for optimal texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
