Prep Time: 30 mins | Cook Time: 20 mins | Total Time: 50 mins | Yield: 6 servings
The combination of spicy and sweet flavour and the crispy and crunchy texture of this Cheesecake Factory’s Spicy Cashew Chicken is everything! It’s one of my most popular recipes and has been my favourite and go-to for years!
Ingredients
Rice Flour Batter
1/3 c. canola or vegetable oil
Seasoned Rice Flour
1 1/2 lbs. chicken breast, cut into bite-size chunks
Spicy Soy-Sherry Sauce
6 green onions, cut into 1/4-inch pieces
8 oz. Cashews
SEASONED RICE FLOUR:
1/8 tsp Baking Powder
3/4 c. Rice Flour
1/4 tsp Kosher Salt
1/8 tsp Ground Black Pepper
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. granulated sugar
1 c. Hoisin sauce
2 tbsp red wine vinegar
1/4 c. Sherry Wine
1 tbsp Sriracha sauce
1/4 c. soy sauce
1/4 tsp Crushed Red Chili Flakes
2 oz. fresh garlic, minced
How to make Cheesecake Factory’s Spicy Cashew Chicken
Step 1: For the seasoned rice flour, combine the seasoned rice flour ingredients to a bowl until well blended.
Step 2: In a bowl over rice, combine the rice flour batter ingredients. Keep it cold.
Step 3: Whisk the spicy soy-sherry sauce ingredients until incorporated.
Step 4: In the seasoned flour, toss the chicken.
Step 5: Into a large bowl with the chicken, pour the batter, and carefully toss the chicken to coat.
Step 6: In a large pan or wok, heat the canola oil over medium-high. Once the oil is hot, add the pieces of chicken to the pan and cook for about 3 minutes per side until browned and crispy, breaking the pieces that stuck together.
Step 7: Into the pan, add the sauce and cashews, then the green onions. Toss everything until well coated. Cook for about 30 seconds to 1 minute to allow the sauce to thicken.
Step 8: Before serving, garnish the cashew chicken 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
- Rice Flour Batter
- 1/3 c. canola or vegetable oil
- Seasoned Rice Flour
- 1 1/2 lbs. chicken breast, cut into bite-size chunks
- Spicy Soy-Sherry Sauce
- 6 green onions, cut into 1/4-inch pieces
- 8 oz. Cashews
- SEASONED RICE FLOUR:
- 1/8 tsp Baking Powder
- 3/4 c. Rice Flour
- 1/4 tsp Kosher Salt
- 1/8 tsp Ground Black Pepper
- 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. granulated sugar
- 1 c. Hoisin sauce
- 2 tbsp red wine vinegar
- 1/4 c. Sherry Wine
- 1 tbsp Sriracha sauce
- 1/4 c. soy sauce
- 1/4 tsp Crushed Red Chili Flakes
- 2 oz. fresh garlic, minced
Instructions
Step 1: For the seasoned rice flour, combine the seasoned rice flour ingredients to a bowl until well blended.
Step 2: In a bowl over rice, combine the rice flour batter ingredients. Keep it cold.
Step 3: Whisk the spicy soy-sherry sauce ingredients until incorporated.
Step 4: In the seasoned flour, toss the chicken.
Step 5: Into a large bowl with the chicken, pour the batter, and carefully toss the chicken to coat.
Step 6: In a large pan or wok, heat the canola oil over medium-high. Once the oil is hot, add the pieces of chicken to the pan and cook for about 3 minutes per side until browned and crispy, breaking the pieces that stuck together.
Step 7: Into the pan, add the sauce and cashews, then the green onions. Toss everything until well coated. Cook for about 30 seconds to 1 minute to allow the sauce to thicken.
Step 8: Before serving, garnish the cashew chicken with some sesame seeds, parsley, and crushed cashews. Enjoy!
