Prep Time: 30 mins | Cook Time: 20 mins | Total Time: 50 mins | Yield: 6
I am obsessed with the flavour combination of this amazing dish! This crispy and crunchy cashew chicken coated in a sweet and spicy sauce is to die for!
Ingredients
8 oz. Cashews
1 1/2 lbs chicken breast, cut into bite-size chunks
Seasoned Rice Flour
Spicy Soy-Sherry Sauce
Rice Flour Batter
6 green onions, cut into 1/4-inch pieces
1/3 c. canola or vegetable oil
SEASONED RICE FLOUR:
1/4 tsp Kosher Salt
3/4 c. Rice Flour
1/8 tsp Ground Black Pepper
1/8 tsp Baking Powder
1/8 tsp Paprika
RICE FLOUR BATTER:
1/4 c. All-Purpose Flour
1 1/2 c. Rice Flour
1 1/2 c. Ice Water
1/4 tsp Kosher Salt
1/4 tsp Ground Black Pepper
SPICY SOY-SHERRY SAUCE:
1/4 c. soy sauce
1 c. Hoisin sauce
2 tbsp red wine vinegar
1/4 c. Sherry Wine
1/4 c. granulated sugar
1 tbsp Sriracha sauce
1/4 tsp Crushed Red Chili Flakes
2 oz. fresh garlic, minced
How to make Cheesecake Factory’s Spicy Cashew Chicken
Step 1: In a bowl, place the seasoned rice flour ingredients. Mix well until blended.
Step 2: In a different bowl over ice, mix the batter ingredients.
Step 3: Whisk the sauce ingredients until well combined.
Step 4: In the seasoned flour, toss the chicken. Next, place the batter and the chicken into a large bowl. Mix well until the chicken is completely coated.
Step 5: In a large pan or wok, heat the canola oil over medium-high heat. Once the oil is hot, add the pieces of chicken to the wok and cook for about 3 minutes until browned and crispy. Make sure to break the pieces that stuck together.
Step 6: Into the pan, pour in the sauce and add the cashews and green onions. Toss well and continue to cook for another 30 seconds to a minute to thicken the sauce.
Step 7: Remove from the heat and serve right away garnished with some sesame seeds, parsley, and crushed cashews. Enjoy!
Nutrition Facts:
Calories: 854kcal | Carbohydrates: 97g | Protein: 38g | Fat: 35g | Saturated Fat: 5g | Cholesterol: 74mg | Sodium: 1677mg | Potassium: 876mg | Fiber: 5g | Sugar: 24g | Vitamin A: 200IU | Vitamin C: 8.6mg | Calcium: 73mg | Iron: 4.4mg
Ingredients
- 8 oz. Cashews
- 1 1/2 lbs chicken breast, cut into bite-size chunks
- Seasoned Rice Flour
- Spicy Soy-Sherry Sauce
- Rice Flour Batter
- 6 green onions, cut into 1/4-inch pieces
- 1/3 c. canola or vegetable oil
- SEASONED RICE FLOUR:
- 1/4 tsp Kosher Salt
- 3/4 c. Rice Flour
- 1/8 tsp Ground Black Pepper
- 1/8 tsp Baking Powder
- 1/8 tsp Paprika
- RICE FLOUR BATTER:
- 1/4 c. All-Purpose Flour
- 1 1/2 c. Rice Flour
- 1 1/2 c. Ice Water
- 1/4 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
- SPICY SOY-SHERRY SAUCE:
- 1/4 c. soy sauce
- 1 c. Hoisin sauce
- 2 tbsp red wine vinegar
- 1/4 c. Sherry Wine
- 1/4 c. granulated sugar
- 1 tbsp Sriracha sauce
- 1/4 tsp Crushed Red Chili Flakes
- 2 oz. fresh garlic, minced
Instructions
Step 1: In a bowl, place the seasoned rice flour ingredients. Mix well until blended.
Step 2: In a different bowl over ice, mix the batter ingredients.
Step 3: Whisk the sauce ingredients until well combined.
Step 4: In the seasoned flour, toss the chicken. Next, place the batter and the chicken into a large bowl. Mix well until the chicken is completely coated.
Step 5: In a large pan or wok, heat the canola oil over medium-high heat. Once the oil is hot, add the pieces of chicken to the wok and cook for about 3 minutes until browned and crispy. Make sure to break the pieces that stuck together.
Step 6: Into the pan, pour in the sauce and add the cashews and green onions. Toss well and continue to cook for another 30 seconds to a minute to thicken the sauce.
Step 7: Remove from the heat and serve right away garnished with some sesame seeds, parsley, and crushed cashews. Enjoy!
