If you have been craving a dish that perfectly balances bold flavors with a satisfying crunch, you are in for a treat with Cheesecake Factory’s Spicy Cashew Chicken Recipe. This vibrant dish is an absolute crowd-pleaser, combining tender chunks of chicken, crunchy cashews, and a spicy, tangy sauce that brings everything to life. The harmony of sweet, savory, and spicy notes makes every bite irresistible. Plus, this recipe brings a bit of that Cheesecake Factory magic right into your kitchen with ingredients and steps that are straightforward enough for a weeknight dinner but impressive enough for guests.
Ingredients You’ll Need
The beauty of Cheesecake Factory’s Spicy Cashew Chicken Recipe lies in its simple, well-balanced ingredients, each playing a crucial role in building the depth of flavor, texture, and color that this dish is famous for. From aromatic garlic to crunchy cashews and the perfect blend of spices, every component is thoughtfully chosen to elevate your cooking.
- Canola or vegetable oil: Used for frying and stir-frying, it provides a neutral base that allows the flavors to shine without overpowering them.
- Chicken breast (1 1/2 pounds, bite-sized chunks): The lean protein star of the dish, tender and ready to soak up the sauce and spices.
- Cashews (8 ounces): Adds a delightful crunch and nutty undertone to contrast the tender chicken and spicy sauce.
- Green onions (6, cut into 1/4-inch pieces): Offers a fresh, mild onion flavor and a pop of vibrant green color.
- Rice flour (1 1/2 cups plus 3/4 cup): Essential for the batter and coating, ensuring a crispy and light texture.
- All-purpose flour (1/4 cup): Balances the batter to create the right consistency for frying.
- Kosher salt (1/2 teaspoon total): Enhances all flavors throughout the dish.
- Ground black pepper (1/4 teaspoon total): Brings subtle heat and depth.
- Paprika (1/8 teaspoon): Adds a hint of smoky sweetness and beautiful color.
- Baking powder (1/8 teaspoon): Lightens the batter for a perfectly crispy crunch.
- Ice water (1 1/2 cups): Keeps the batter cold for that ideal texture during frying.
- Hoisin sauce (1 cup): The sweet-savory base that grounds the sauce with its rich, complex flavor.
- Soy sauce (1/4 cup): Adds the classic umami punch necessary for balance.
- Sherry wine (1/4 cup): Provides a subtle fruitiness and depth.
- Red wine vinegar (2 tablespoons): Offers tanginess to brighten the sauce.
- Sriracha sauce (1 tablespoon): Delivers that signature spicy kick with a hint of garlic.
- Granulated sugar (1/4 cup): Balances acidity and heat with sweetness.
- Fresh garlic (2 ounces, minced): Brings aromatic warmth and punchy flavor.
- Crushed red chili flakes (1/4 teaspoon): Adds an extra layer of heat for those who like it spicy.
How to Make Cheesecake Factory’s Spicy Cashew Chicken Recipe
Step 1: Prepare the Batter and Chicken
Start by mixing 3/4 cup rice flour with kosher salt, black pepper, paprika, and baking powder. Gradually whisk in the ice water until you get a smooth, light batter. Next, coat the chicken chunks in the batter to ensure each piece is evenly covered—this creates the signature crispy crunch that you’ll love. The key here is to keep the batter cold and not overmix, so that your coating stays airy and crisp.
Step 2: Fry the Chicken
Heat canola or vegetable oil in a deep pan over medium-high heat. Once hot, fry the battered chicken pieces in batches until golden brown and cooked through, about 5 to 7 minutes per batch. Don’t overcrowd the pan to keep the oil temperature stable. Drain on paper towels to remove excess oil. This step is crucial for achieving the perfect crunch without greasiness.
Step 3: Make the Sauce
In a separate pan, combine hoisin sauce, soy sauce, sherry wine, red wine vinegar, sriracha, sugar, minced garlic, and crushed red chili flakes. Bring the mixture to a simmer on medium heat, stirring constantly to dissolve the sugar and blend the flavors perfectly. Allow the sauce to thicken slightly, creating a luscious coating for the chicken.
Step 4: Toss Chicken with Sauce and Cashews
Reduce the heat to low and gently toss the fried chicken with the prepared sauce. Add the cashews and green onions, stirring carefully to distribute them evenly without breaking the crispy coating. The cashews absorb just the right amount of saucy heat, making every bite satisfyingly nutty and spicy.
Step 5: Serve Hot and Fresh
Transfer the spicy, glossy chicken to a serving dish immediately. This dish is best enjoyed right away while the chicken stays crisp and the sauce fresh and flavorful. Trust me, it’s worth the wait.
How to Serve Cheesecake Factory’s Spicy Cashew Chicken Recipe
Garnishes
A sprinkle of thinly sliced green onions or finely chopped fresh cilantro adds a fresh herbal note and a beautiful pop of green that complements the dish’s warm colors. You can also dust with a few more crushed red chili flakes if you want to dial up the heat visually and in flavor.
Side Dishes
Steamed jasmine rice or fragrant brown rice soak up the spicy sauce beautifully and help mellow the dish’s boldness. For a refreshing contrast, a simple cucumber salad with light rice vinegar dressing or steamed vegetables like broccoli and snap peas work wonders to balance out the richness.
Creative Ways to Present
Want to impress your friends? Serve this dish family-style on a large platter garnished with extra cashews and a wedge of lime for squeezing. Alternatively, fill crunchy lettuce cups with the chicken and cashews for a fun, hands-on meal. It makes for a delightful party appetizer or an interactive dinner centerpiece.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the chicken and sauce together to maintain the flavor, though the coating may soften—reheating options can help revive some crispiness.
Freezing
While the dish can be frozen, it’s best to freeze the chicken and sauce separately if you want to maintain texture. Store each in airtight, freezer-safe containers for up to 1 month. Thaw overnight in the refrigerator before reheating.
Reheating
To bring back some crunch, reheat the chicken in a hot oven at 350°F (175°C) for about 10-15 minutes instead of microwaving. Warm the sauce separately on the stovetop and toss together just before serving to avoid sogginess.
FAQs
Can I substitute chicken breast with another protein?
Absolutely! Chicken thighs work great if you prefer juicier meat, and tofu can be a tasty vegetarian option if you press and fry it similarly. Just adjust cooking times accordingly for best results.
How spicy is this recipe? Can I make it milder?
The heat level is balanced but noticeable thanks to the sriracha and chili flakes. To reduce spiciness, simply decrease these amounts or omit the chili flakes, and the dish will still taste fantastic.
Is there a gluten-free version of this recipe?
Yes, swap out the all-purpose flour for more rice flour or a gluten-free flour blend, and make sure your soy sauce is coconut aminos or tamari gluten-free variety. This keeps the dish’s integrity while being suitable for gluten-free diets.
What cashew alternatives can I use?
Pecans or almonds can work as tasty substitutes if cashews are unavailable or if you want a different crunch profile. Just toast them lightly to enhance flavor before adding.
Can I prepare this dish ahead of time for a party?
You can prepare the sauce and chop your ingredients in advance, but it’s best to fry and toss the chicken close to serving time to retain freshness and crunch. This approach balances convenience and quality.
Final Thoughts
I truly believe that making Cheesecake Factory’s Spicy Cashew Chicken Recipe at home brings a little piece of a fantastic dining experience right to your own table. The layers of spicy heat, sweet and savory sauce, and that crunchy, nutty texture make it a standout meal everyone will talk about. So go ahead and give it a try—your taste buds will thank you for this unforgettable flavor explosion!
Print
Cheesecake Factory’s Spicy Cashew Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Description
Cheesecake Factory’s Spicy Cashew Chicken is a flavorful and crispy dish featuring tender chicken chunks coated in a light, crunchy batter and stir-fried with toasted cashews, green onions, and a spicy, tangy sauce. This recipe combines savory hoisin and soy sauces with a kick of sriracha and chili flakes to create an addictive Asian-inspired entrée that is perfect for dinner and serves six.
Ingredients
Chicken and 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)
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
Other
- 8 ounces cashews
- 6 green onions, cut into 1/4-inch pieces
Instructions
- Prepare the batter: In a mixing bowl, combine the 3/4 cup rice flour, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, paprika, and baking powder. In a separate larger bowl, mix the 1 1/2 cups rice flour, 1/4 cup all-purpose flour, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Gradually add 1 1/2 cups of ice water into the larger bowl, stirring until a smooth batter forms. This will be used to coat the chicken pieces.
- Coat the chicken: Toss the bite-sized chicken breasts first in the smaller flour mixture to lightly coat them. Then dip each piece into the batter from the larger bowl, ensuring an even coating for a crispy texture when fried.
- Fry the chicken: Heat 1/3 cup canola or vegetable oil in a deep skillet or wok over medium-high heat until hot but not smoking. Fry the battered chicken pieces in batches, making sure not to overcrowd the pan. Cook for about 3-4 minutes or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
- Toast the cashews: In a dry skillet over medium heat, toast the cashews until golden brown and fragrant, about 3-5 minutes. Stir frequently to prevent burning. Remove and set aside.
- 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.
- Combine and stir-fry: In the same skillet used for frying, add a little oil if needed and heat over medium-high heat. Pour in the sauce mixture and bring to a simmer. Add the fried chicken pieces, toasted cashews, and sliced green onions. Toss everything together to coat evenly with the sauce and cook for another 2-3 minutes until heated through and the sauce slightly thickens.
- Serve: Transfer the spicy cashew chicken to a serving plate and serve hot with steamed rice or your favorite side dishes.
Notes
- For extra crispiness, avoid overcrowding the frying pan and fry chicken in batches.
- Adjust the amount of sriracha and chili flakes according to your preferred spice level.
- You can substitute vegetable oil with peanut oil for frying to enhance flavor.
- Ensure the batter is cold by using ice water to achieve a light, crispy coating.
- Serve immediately after cooking for the best texture and flavor.
