Cheesecake Factory Spicy Cashew Chicken (Print)

Crisp chicken bites glazed with spicy cashew sauce and green onions, blending savory, sweet, and crunchy elements.

# Ingredients:

→ Main

01 - 80 ml canola oil
02 - 680 g chicken breast, cut into bite-sized pieces
03 - 225 g raw cashews
04 - 6 green onions, sliced into 6 mm pieces

→ Seasoned Rice Flour

05 - 95 g rice flour
06 - 1 g kosher salt
07 - 0.5 g ground black pepper
08 - 0.5 g paprika
09 - 0.5 g baking powder

→ Rice Flour Batter

10 - 185 g rice flour
11 - 32 g all-purpose flour
12 - 1 g kosher salt
13 - 1 g ground black pepper
14 - 355 ml ice water

→ Spicy Soy-Sherry Sauce

15 - 240 ml hoisin sauce
16 - 60 ml soy sauce
17 - 60 ml sherry wine
18 - 30 ml red wine vinegar
19 - 15 ml Sriracha sauce
20 - 50 g granulated sugar
21 - 56 g fresh garlic, minced
22 - 0.5 g crushed red chili flakes

# Steps:

01 - Combine rice flour, kosher salt, ground black pepper, paprika, and baking powder in a mixing bowl.
02 - In a separate bowl set over ice, whisk together rice flour, all-purpose flour, kosher salt, ground black pepper, and ice water until smooth. Keep batter cold until needed.
03 - Whisk hoisin sauce, soy sauce, sherry wine, red wine vinegar, Sriracha, granulated sugar, minced garlic, and crushed red chili flakes in a bowl until thoroughly blended.
04 - Toss chicken breast pieces in seasoned rice flour to achieve an even coating.
05 - Transfer coated chicken into the cold rice flour batter. Mix gently to ensure all pieces are fully covered.
06 - Heat canola oil in a large pan or wok over medium-high heat. Working in batches, fry the battered chicken pieces for approximately 3 minutes per side until golden brown and crispy, separating any that stick together.
07 - Add spicy soy-sherry sauce, raw cashews, and sliced green onions to the pan. Toss with the chicken and cook for 30 seconds to 1 minute until the sauce thickens and evenly coats the chicken.
08 - Optionally garnish with additional crushed cashews, parsley, and sesame seeds. Serve immediately.

# Additional Notes:

01 - Keep rice flour batter over ice while frying for optimal crispness.

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