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
Scale
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.
