If you have ever savored the vibrant and bold flavors of the Cheesecake Factory’s Spicy Cashew Chicken Recipe, you know it’s a perfect balance of crispy, savory, and spicy that dances on your tongue with every bite. This dish brings together tender chicken chunks, crunchy cashews, and a sauce that fuses hoisin, sriracha, and aromatic garlic into a mouthwatering experience. Recreating this at home feels like bringing a piece of your favorite restaurant right into your kitchen, making dinner both exciting and comforting. Let me walk you through this delightful recipe step by step so you can enjoy this crowd-pleaser anytime you want!
Ingredients You’ll Need
Gathering the ingredients for this dish is wonderfully straightforward, yet each element plays a crucial role in creating the perfect texture, depth of flavor, and vibrant color that makes Cheesecake Factory’s Spicy Cashew Chicken Recipe stand out. From the nuttiness of cashews to the zing of fresh garlic and the crunch of lightly fried chicken, every ingredient counts.
- 1/3 cup canola or vegetable oil: Essential for frying the chicken to golden perfection while keeping it light and crispy.
- 1 1/2 pounds chicken breast, cut into bite-size chunks: The main protein, tender and perfect for soaking up the sauce.
- 8 ounces cashews: Adds a wonderful crunchy texture and nutty flavor that complements the spicy sauce.
- 6 green onions, cut into 1/4-inch pieces: Fresh and vibrant, they brighten the dish with a mild onion bite.
- 3/4 cup rice flour: Helps to create a crisp coating for the chicken.
- 1/4 teaspoon kosher salt: Balances flavors and enhances the natural taste of the ingredients.
- 1/8 teaspoon ground black pepper: Adds a subtle heat and depth of flavor.
- 1/8 teaspoon paprika: Offers a gentle smoky undertone and a rich color.
- 1/8 teaspoon baking powder: Ensures the chicken batter is light and airy.
- 1 1/2 cups rice flour: Used with all-purpose flour for the batter, contributing to a crispy coating.
- 1/4 cup all-purpose flour: Works with rice flour to build a perfectly textured batter.
- 1/4 teaspoon kosher salt: Seasoning for the batter to elevate every bite.
- 1/4 teaspoon ground black pepper: Adds a balanced peppery note to the batter.
- 1 1/2 cups ice water: Keeps the batter cold, which is key to achieving crispiness.
- 1 cup hoisin sauce: Adds a sweet, tangy, and savory base for the sauce.
- 1/4 cup soy sauce: Brings umami and saltiness to the sauce.
- 1/4 cup sherry wine: Contributes a subtle depth and complexity.
- 2 tablespoons red wine vinegar: Adds the right touch of acidity to balance sweetness.
- 1 tablespoon sriracha sauce: Key for the signature spicy kick.
- 1/4 cup granulated sugar: Provides balance to the spicy and tangy flavors.
- 2 ounces fresh garlic, minced: Imparts bold aromatic flavor to the sauce.
- 1/4 teaspoon crushed red chili flakes: Enhances the heat and complexity for a fiery finish.
How to Make Cheesecake Factory’s Spicy Cashew Chicken Recipe
Step 1: Prepare the Chicken and Batter
Start by cutting the chicken breasts into bite-size chunks. This size allows for quick cooking and ensures each piece is coated evenly with the delicious batter. In a mixing bowl, combine 3/4 cup rice flour, salt, pepper, paprika, and baking powder. In another bowl, mix 1 1/2 cups rice flour, 1/4 cup all-purpose flour, salt, pepper, and ice water to create a smooth, cold batter. The coldness of the water helps the batter stay light and crispy when fried.
Step 2: Fry the Chicken
Heat the canola or vegetable oil in a deep pan to about 350°F. Lightly toss the chicken pieces in the dry rice flour mixture, then dip them into the batter to coat fully. Fry the chicken in batches for about 4 to 5 minutes or until golden and crispy. Transfer the cooked chicken onto paper towels to drain excess oil, keeping them hot and crispy.
Step 3: Toast the Cashews
In the same oil, briefly toast the cashews until they turn a light golden brown. This enhances their nutty flavor and adds an irresistible crunch. Remove the cashews and set aside on paper towels to drain.
Step 4: Prepare the Spicy Sauce
In a medium saucepan, combine hoisin sauce, soy sauce, sherry wine, red wine vinegar, sriracha sauce, granulated sugar, minced garlic, and crushed red chili flakes. Simmer the sauce over medium heat, stirring occasionally, until the sugar dissolves and the sauce thickens slightly, intensifying the blend of tangy, sweet, and spicy flavors that define Cheesecake Factory’s stunning sauce.
Step 5: Combine and Finish
Toss the crispy chicken and toasted cashews in the warm sauce until every piece is beautifully coated. Add the chopped green onions last, mixing gently so they retain their fresh crunch and vibrant color. This final toss marries all flavors perfectly and readies your dish for serving.
How to Serve Cheesecake Factory’s Spicy Cashew Chicken Recipe
Garnishes
Sprinkling extra chopped green onions or even some freshly chopped cilantro on top adds freshness and a pop of color to the dish. If you like a bit more heat, a light sprinkle of extra crushed red chili flakes provides a visually appealing and spicy touch.
Side Dishes
This spicy cashew chicken pairs beautifully with steamed jasmine rice or fluffy basmati rice, which soaks up the flavorful sauce perfectly. You can also serve it alongside stir-fried vegetables or a crisp Asian-style slaw for some refreshing contrast and extra crunch.
Creative Ways to Present
Try serving this dish in a large communal bowl to share family-style, or plate it individually with a side of rice shaped using a mold for a neat, restaurant-quality presentation. For a fun twist, spoon the chicken onto crispy lettuce cups to create handheld bites that are packed with flavor and crunch.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, and you’ll find the chicken still retains much of its crispiness if reheated carefully.
Freezing
While this dish is best enjoyed fresh, you can freeze the cooked chicken and sauce separately to maintain texture. Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the chicken and sauce gently in a skillet over medium heat, stirring occasionally to retain crispiness and heat everything evenly. Avoid microwaving if possible, as it can make the coating soggy.
FAQs
Can I use other nuts instead of cashews?
Absolutely! While cashews provide a unique creamy crunch, almonds or peanuts can be good alternatives. Just toast them lightly to bring out their flavor and texture.
Is this recipe very spicy?
The heat level is moderate, thanks to the balanced use of sriracha and crushed red chili flakes. You can adjust the amount of sriracha to your liking for a milder or spicier dish.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend and verify that the soy sauce is gluten-free. Rice flour is already gluten-free, so the dish adapts well.
What’s the best oil to use for frying?
Canola or vegetable oil works best due to their high smoke points and neutral flavors, which do not interfere with the dish’s vibrant taste.
Can I prepare the sauce in advance?
Definitely! The sauce can be made ahead and refrigerated for a couple of days. Warm it slightly before tossing it with the freshly fried chicken and cashews for best results.
Final Thoughts
Making the Cheesecake Factory’s Spicy Cashew Chicken Recipe at home is truly a rewarding experience that brings bold, restaurant-style flavors to your own dinner table. The perfect mix of crispy chicken, spicy-sweet sauce, and crunchy cashews makes it a dish you’ll want to prepare again and again. Trust me, once you try this recipe, it might just become your new go-to for impressing family and friends with a memorable, flavorful meal!
Print
Cheesecake Factory’s Spicy Cashew Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese
Description
This Spicy Cashew Chicken recipe from Cheesecake Factory features tender chicken chunks coated in a crispy batter and stir-fried with crunchy cashews, green onions, and a flavorful spicy sauce. It’s an addictive combination of savory, sweet, and spicy elements perfect for a satisfying homemade Chinese-inspired meal.
Ingredients
Main Ingredients
- 1/3 cup canola or vegetable oil
- 1 1/2 pounds chicken breast, cut into bite-size chunks
- 8 ounces cashews
- 6 green onions, cut into 1/4-inch pieces
Batter Ingredients
- 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
Coating Ingredients
- 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
Sauce Ingredients
- 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: Cut the chicken breasts into bite-size chunks and set aside. This ensures even cooking during frying.
- Make the Batter: In a bowl, mix 3/4 cup rice flour, kosher salt, ground black pepper, paprika, and baking powder. This batter will help create a crispy coating on the chicken.
- Prepare the Coating Mixture: Combine 1 1/2 cups rice flour, 1/4 cup all-purpose flour, kosher salt, and ground black pepper in another bowl. Gradually add 1 1/2 cups ice water, stirring to make a smooth batter for coating the chicken.
- Coat the Chicken: Dip the chicken chunks first into the dry flour mixture, then into the wet batter to ensure an even and crispy coating.
- Heat the Oil: In a large skillet or wok, heat 1/3 cup canola or vegetable oil over medium-high heat for frying.
- Fry the Chicken: Fry the coated chicken pieces in the hot oil in batches until golden brown and cooked through, about 4-6 minutes per batch. Remove and drain excess oil on paper towels.
- Toast the Cashews: In the same skillet, toast 8 ounces of cashews until slightly browned and fragrant. Remove and set aside.
- Prepare the Sauce: In a separate bowl, mix 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, minced garlic, and crushed red chili flakes to create the spicy sauce.
- Combine and Stir-Fry: Return fried chicken to the skillet and add chopped green onions and toasted cashews. Pour the prepared sauce over the chicken and toss well to coat evenly. Cook for an additional 2-3 minutes until the sauce thickens and everything is heated through.
- Serve: Remove from heat and serve hot with steamed rice or your choice of side dishes.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- You can adjust the spiciness by varying the amount of sriracha and crushed red chili flakes.
- Ensure the oil is hot enough before frying to get a crispy coating and avoid oil absorption.
- Use fresh garlic for the best flavor impact in the sauce.
