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
Scale
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.
