Cheesecake Factory Spicy Cashew Chicken

Cheesecake Factory Spicy Cashew Chicken is my absolute go-to whenever comfort food cravings call for something crispy savory and a little fiery. Inspired by the restaurant favorite this homemade version offers the same sticky sweet heat and satisfying crunch but you can make it right in your own kitchen.

I first recreated this dish when a friend craved Cheesecake Factory and we could not get a reservation. Now it is the crowd favorite at my game night gatherings with lots of requests for the recipe.

Ingredients

• Chicken breast: boneless and skinless for juicy tender pieces use high quality fresh chicken for best results
• Rice flour: to provide the ultra crisp and light coating look for it in the baking aisle or Asian market
• All-purpose flour: to add a bit of structure and balance to the batter
• Kosher salt: enhances all the savory flavors use flaky if you can
• Ground black pepper: adds warmth freshly ground tastes brightest
• Paprika: adds faint smokiness and color try Spanish or Hungarian for depth
• Baking powder: helps the coating puff for extra crunch be sure it is fresh
• Ice cold water: crucial for a crackly tempura-like batter use very cold water
• Canola oil: has a neutral flavor and high smoke point for perfect frying
• Raw cashews: for creamy crunch in every bite buy whole raw ones and toast lightly if you like
• Green onions: fresh bite and color slice just before using for best flavor
• Hoisin sauce: brings sweet and savory depth pick a good quality brand
• Soy sauce: for salty umami balance choose traditional brewed
• Sherry wine: adds mellow acidity and depth dry sherry is best for flavor
• Red wine vinegar: tang to brighten the sauce use real not flavored vinegar
• Sriracha sauce: for clean lingering chili heat adjust to your spice comfort
• Granulated sugar: backs up the sweetness of hoisin
• Fresh garlic: gives zesty punch finely mince for best distribution
• Crushed red chili flakes: optional for added heat use more or less to suit your tastes

Step-by-Step Instructions

Prepare the Seasoned Rice Flour:

Combine rice flour kosher salt black pepper paprika and baking powder thoroughly in a large mixing bowl. Mixing well ensures even seasoning in every bite of chicken.

Mix the Rice Flour Batter:

In a separate bowl placed over ice add rice flour all-purpose flour kosher salt black pepper and ice water. Stir until a smooth but thick batter forms. Keeping it very cold is the secret to ultra crisp chicken.

Make the Spicy Soy-Sherry Sauce:

Whisk together hoisin sauce soy sauce sherry wine red wine vinegar Sriracha granulated sugar minced garlic and red chili flakes in a medium bowl until completely combined. The sauce should be glossy and pourable.

Dredge the Chicken:

Toss chicken pieces in the seasoned rice flour ensuring every piece is thoroughly coated. The dry coat helps the wet batter cling and prevents sogginess.

Batter the Chicken:

Transfer the floured chicken pieces into the cold rice flour batter. Gently fold until all pieces are evenly covered. This ensures a uniform crispy shell.

Fry the Chicken:

Heat canola oil in a large skillet or wok over medium-high heat until shimmering. Fry chicken in batches for about three minutes per side until crispy and golden. Avoid crowding the pan so pieces do not steam. Break apart pieces that stick together for even crispness.

Combine and Sauce:

Add the spicy soy-sherry sauce cashews and green onions directly to the pan with the fried chicken. Toss everything together and stir constantly so the sauce thickens and evenly glazes the chicken. This only takes one minute.

Serve and Garnish:

Transfer immediately to a serving dish and top with more crushed cashews fresh parsley and sesame seeds if you like. Serve steaming hot over white rice or on its own.

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I adore the flavor of toasted cashews in this dish. My kids used to pick out the nuts and now they ask for extra – it is the little moments that stick with me during family dinners.

Storage Tips

Let leftovers cool before storing in an airtight container in the fridge. Reheat in an oven at 375 degrees until hot to restore crispiness. Store the sauce separately if possible to prevent sogginess.

Ingredient Substitutions

Swap in boneless thighs for more flavor and tenderness if you prefer dark meat. Gluten free flour blends work well in place of all-purpose flour for those avoiding gluten. You can use dry sherry or even a splash of apple cider vinegar if sherry wine is unavailable.

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Serving Suggestions

Serve alongside steamed jasmine rice for a restaurant style meal or try skinny noodles for a change of texture. Add a chilled cucumber salad or quick stir-fried veggies to balance the spicy rich flavors.

Cultural Context

Cheesecake Factory made spicy cashew chicken famous with its lively fusion of Chinese American flavors. The method here borrows from both tempura and classic wok stir fries giving you the best of crispy battered chicken and sweet savory sauce.

Recipe FAQs

→ How do I achieve a crispy coating?

Use chilled rice flour batter and fry chicken in hot oil in small batches, ensuring each piece cooks until golden and crunchy.

→ Can I substitute cashews with another nut?

While cashews provide a creamy crunch, roasted peanuts or almonds make good alternatives for a different texture.

→ What's the best way to balance the spicy sauce?

Sriracha and chili flakes add heat, but hoisin, sugar, and sherry round out the flavors. Adjust sweetness or spice to your taste.

→ Is it necessary to keep the batter cold?

Yes, cold batter helps create a light, crispy coating that stays crunchy after frying. Use an ice bath to chill the batter.

→ How can I prevent the fried chicken from getting soggy?

Fry pieces in batches and avoid crowding the pan. Toss the chicken with sauce just before serving to preserve crispiness.

→ Can I prepare the spicy sauce ahead of time?

Yes, the sauce can be whisked together in advance and stored in the fridge for up to three days before use.