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Cheesecake Factory's Spicy Cashew Chicken lets you whip up a craveworthy crispy spicy meal at home. You'll get that sweet heat, a delicious crunch, and a taste that rivals any takeout. It's an awesome go-to whenever you want that indulgent treat without having to run out.
The first time I tried this dish, it was love at first bite. From then on, I was on a mission to recreate it myself. When my buddies taste it, they always immediately want to know how I do it.
Irresistible Ingredients
- Ice water: keeps the batter extra cold for the crunchiest coating, just throw in ice cubes and you're set
- Allpurpose flour: adds body to the batter, go for unbleached if possible
- Kosher salt and black pepper: season every step, freshly ground pepper really makes a difference
- Baking powder: helps the batter puff up and stay crisp, double check it's still fresh
- Granulated sugar: pulls the sweet and spicy sauce together, stick with regular white sugar
- Crushed red chili flake: brings the heat—want it hotter? Toss in some extra
- Fresh garlic: makes the whole dish super aromatic, be sure to use cloves without green bits
- Sriracha: turns up the spice, choose the kind loaded with pepper and garlic flavor
- Red wine vinegar: adds brightness and cuts through the richness
- Sherry wine: perks up the sauce with a tangy kick, dry sherry does the trick
- Soy sauce: gives that umami punch, naturally brewed brands have the cleanest flavor
- Hoisin sauce: makes the sauce sticky and sweet, hunt for ones without lots of additives
- Green onions: freshen things up and bring color, stick with crisp green ones
- Cashews: give a buttery crunch, roasted whole nuts work best
- Canola or vegetable oil: fries the chicken to golden brown, pick high smoke point oil for safety
- Rice flour: gets you that feather-light crispy bite, fine rice flour is best
- Chicken breast: brings juicy, tender chunks, stick to fresh firm pieces for best results
Easy Step-by-Step Guide
- Finish and Garnish:
- Ladle chicken into bowls. Sprinkle with parsley, more cashews, and sesame seeds for extra crunch and a pop of color (if you have them handy).
- Sauce and Combine:
- After frying, pour over the spicy sauce, toss in the cashews and sliced green onions. Give everything a gentle stir until slicked in glossy sauce and let it bubble briefly to thicken.
- Fry the Chicken:
- Warm oil in your pan or wok until a bit of batter sizzles right away. Gently slide in battered chicken, flipping as needed for about three minutes, so all sides get crispy (and don't let the pieces stick together).
- Coat the Chicken in Batter:
- Drop floured chicken pieces into the chilled batter and use your hands or a spatula to give them a good toss until coated well, but don’t let them clump.
- Prep the Chicken:
- Slice the chicken breasts into small even chunks, coat them all over in your seasoned rice flour so every piece is covered.
- Mix the Spicy Soy-Sherry Sauce:
- Combine sriracha, hoisin sauce, vinegar, garlic, soy sauce, chili flakes, dry sherry, and sugar in a bowl. Whisk until you’ve got a smooth sauce, then set it aside (this brings the bold flavor and zing).
- Make the Rice Flour Batter:
- Whisk together ice water, rice flour, allpurpose flour, salt, and pepper over a bowl of ice until all smooth—it should be cold to guarantee crispiness when you fry.
- Make the Seasoned Rice Flour:
- Stir together baking powder, rice flour, black pepper, paprika, and kosher salt so you get a blend that'll stick flavor on every chicken bite.
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I look forward to tossing in handfuls of those rich, crunchy cashews near the end and watching them mix into the shiny spicy sauce. Back when I was just learning, getting that sauce perfect felt like a big win. Now, my family is pumped whenever I put this on the table.
Keeping It Fresh
Seal any extras in airtight containers and chill for up to three days. Heat it up in a skillet with a splash of water to bring back the snap in the chicken and loosen up the sauce. To freeze, lay everything flat, then warm right from the freezer in a covered pan or oven.
Swaps and Substitutions
Chicken thighs make for super juicy pieces if you want a change. If sherry’s missing, swap with dry white wine or apple cider vinegar and some sugar. No rice flour? Cornstarch will do but expect a thicker crust. If you’re short on hoisin, a combo of honey and miso can fill in.
Fun Ways to Serve
It’s killer over jasmine or brown rice (soaks up all that glossy sauce). Tastes amazing next to stirfried snow peas or crisp steamed broccoli. For lunches, pack up leftovers with bonus green onion and a slice of lime.
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Quick History and Background
With creative mashups like this, Cheesecake Factory built a menu that blends American comfort and Chinese-American flavor. This has been a hit from day one because the sweet, spicy, and savory all just work. Fans have made it a favorite at home too—they keep coming back for weekdays and special meals alike.
Common Recipe Questions
- → Where does the zesty heat in the sauce come from?
It's that mix of hoisin, soy, sherry, sriracha, a few chili flakes, vinegar, and fresh garlic that brings in the spicy and tangy vibe.
- → What's the trick for keeping chicken crunchy?
The key is dusting the chicken in rice flour, then dunking it in cold batter before frying at a pretty hot temp. That locks in the crunch.
- → Are cashews just for crunch, or do they flavor the dish?
Both! Cashews bring a tasty nutty note and crunchy bite that works awesome with the sauce and the chicken.
- → Is it easy to make it more or less spicy?
Totally! Cutting back on sriracha or leaving out chili flakes dials down the heat, but you can toss more in if you love it hot.
- → What’s good to set alongside this meal?
It goes great with a bowl of fluffy jasmine or brown rice, stir-fried veggies, or even some garlicky greens on the side.