Cheesecake Factory’s Spicy Cashew Chicken is a beloved dish, known for its perfect balance of spicy, savory, and slightly sweet flavors. The crispy chicken, coated in a flavorful batter and tossed in a rich soy-sherry sauce with crunchy cashews, delivers a satisfying meal with every bite. It’s a fan favorite due to its combination of tender chicken, fiery kick from Sriracha, and the delightful crunch of cashews. This copycat recipe allows you to recreate the dish at home, giving home cooks the opportunity to enjoy the same flavors without dining out, while adding their own personal touches.

Why Make a Copycat Recipe at Home?

Making a copycat recipe at home has several benefits. First, it offers control over the ingredients, allowing you to use fresh, high-quality components while avoiding preservatives or excess sodium often found in restaurant meals. Additionally, homemade versions can be more budget-friendly than dining out, especially when serving a family or larger group. Cooking at home also gives you the freedom to customize the dish according to personal preferences. You can adjust the spiciness level, swap ingredients to suit dietary needs, or experiment with alternative proteins like shrimp or tofu. Ultimately, copycat recipes bring the comfort and joy of restaurant-style meals right into your kitchen, without compromising on taste or quality.

Overview of the Key Ingredients and Techniques 

This dish’s core components are what make it so unique and flavorful. The crispy chicken is achieved by tossing bite-sized pieces in seasoned rice flour and batter, which gives it a light, crunchy texture. The rice flour plays a key role in keeping the coating gluten-free and airy. The sauce, a blend of hoisin, soy sauce, sherry wine, and Sriracha, offers a delightful fusion of sweet, salty, and spicy flavors that coat the chicken perfectly. Tossed with crunchy cashews and fresh green onions, this dish brings together diverse textures and flavors to create a memorable dining experience.

Ingredients Breakdown

Main Ingredients for Spicy Cashew Chicken

• Chicken Breast: Chicken breast is the ideal cut for Spicy Cashew Chicken due to its lean, tender nature and ability to absorb the rich flavors of the dish. As a lean protein, it cooks quickly and evenly, making it perfect for stir-frying, where maintaining a moist interior while achieving a crispy exterior is key. Additionally, chicken breast complements the spicy, savory sauce by allowing the bold flavors to shine through without overpowering the dish. It also keeps the meal relatively light while delivering the satisfying bite that people enjoy in restaurant-quality dishes.
• Cashews: Cashews play an important role in this dish by adding a delightful crunch and a mild, buttery flavor that contrasts beautifully with the spicy sauce and tender chicken. Their slightly sweet, nutty taste provides balance to the spiciness of the Sriracha and chili flakes, creating a harmonious mix of flavors. Cashews also provide a rich texture that elevates the dish, offering not just flavor but a satisfying crunch in every bite.
• Green Onions: Green onions, also known as scallions, are essential for adding a burst of freshness to Spicy Cashew Chicken. Their crisp, mild onion flavor adds sharpness without overwhelming the other ingredients. The fresh green color also enhances the visual appeal of the dish, making it more vibrant. Cut into small pieces, green onions provide a fresh finish that helps balance the dish’s richer elements, including the sauce and fried chicken.

Seasoned Rice Flour

• What Rice Flour Is: Rice flour is a fine, powdery flour made from ground rice and is commonly used in gluten-free cooking. Unlike regular wheat flour, rice flour has a light, crispy texture when fried, making it ideal for coating chicken in this recipe. Its natural crispiness is what contributes to the extra crunch in the chicken’s exterior, which contrasts with its tender interior.
• Seasoning Details: The seasoned rice flour is a simple yet flavorful blend of spices that enhances the chicken without overpowering it. Kosher salt adds the right amount of saltiness to the dish, while black pepper provides a gentle heat and earthiness. Paprika introduces a mild, smoky flavor and a subtle red hue, making the dish visually appealing. A small amount of baking powder helps lighten the coating, allowing the chicken to fry up extra crisp without becoming too dense or heavy. This seasoned rice flour ensures that the chicken stays flavorful even before it’s tossed in the sauce.

Rice Flour Batter 

• How Rice Flour Batter Ensures a Light, Crispy Coating: The rice flour batter is a crucial element in this recipe, as it contributes to the overall texture of the dish. A combination of rice flour and a small amount of all-purpose flour creates a light yet sturdy coating that crisps up beautifully when fried. Rice flour is known for producing a crunchier finish compared to wheat flour, which can sometimes turn soggy. This makes it an excellent choice for maintaining the crispy texture of the chicken, even after it’s coated in the rich sauce.
• The Role of Ice Water in the Batter: One of the keys to a perfectly crispy batter is using ice-cold water when mixing it. Ice water helps keep the batter cold, which prevents the chicken from absorbing too much oil during frying. The cold batter also helps the coating adhere better to the chicken, resulting in an airy, crunchy crust. As the chicken fries, the batter forms a protective shell that locks in the juices, keeping the inside moist and tender. Maintaining the cold temperature of the batter is essential for achieving a light, crispy finish that doesn’t feel greasy or heavy, ensuring a delicious contrast to the rich sauce.

The Star of the Dish – Spicy Soy-Sherry Sauce

Overview of the Sauce Ingredients

• Hoisin Sauce: Hoisin sauce is a sweet, thick, and slightly tangy ingredient that provides the sauce’s foundation. It’s the key element that adds richness and sweetness, balancing out the spicy and salty components.
• Soy Sauce: As the umami-rich base of the sauce, soy sauce delivers a salty and savory depth that enhances the overall flavor profile. Its robust, fermented notes complement the other ingredients and provide a signature Asian-inspired taste.
• Sherry Wine: Sherry wine adds a layer of complexity with its mild sweetness and acidity. It deepens the flavor of the sauce, making it more robust, while introducing a slight hint of fruitiness.
• Red Wine Vinegar: Red wine vinegar contributes acidity, helping to cut through the richness of the sauce and balance the sweetness of hoisin. Its tangy nature brings a sharpness that offsets the savory and sweet components.
• Sriracha: The primary source of heat, Sriracha infuses the sauce with its signature chili spice. It adds a zesty, garlicky flavor that complements the hoisin and soy sauce, giving the dish its fiery kick.
• Garlic and Chili Flakes: Fresh garlic provides a pungent, aromatic bite, while crushed red chili flakes intensify the spiciness. Together, they layer the sauce with flavor and add an extra dimension of heat.

How to Make the Sauce 

To make the sauce, combine 1 cup of hoisin sauce, ¼ cup soy sauce, ¼ cup sherry wine, 2 tablespoons red wine vinegar, 1 tablespoon Sriracha, ¼ cup granulated sugar, 2 ounces minced fresh garlic, and ¼ teaspoon crushed red chili flakes in a bowl. Mix well until all the ingredients are fully incorporated.

If you prefer a milder sauce, reduce the amount of Sriracha or omit the chili flakes. For more heat, you can increase the Sriracha or add extra chili flakes. Taste as you mix to adjust the flavors to your liking.

Why This Sauce Works So Well 

The Spicy Soy-Sherry Sauce excels because it masterfully balances sweet, salty, spicy, and sour flavors. The sweetness from the hoisin and sugar perfectly counteracts the saltiness of the soy sauce, while the sherry wine and vinegar add a layer of acidity that prevents the sauce from becoming overly rich. The spice from Sriracha and chili flakes adds excitement to each bite, making the dish dynamic. When combined with the crispy chicken and crunchy cashews, the sauce clings beautifully to every piece, ensuring that each bite delivers a burst of bold, well-rounded flavor.

Step-by-Step Cooking Instructions

Preparation of the Chicken

Start by cutting the chicken breasts into bite-sized chunks, roughly 1-inch in size. Cutting the chicken into small, uniform pieces helps ensure even cooking, preventing any parts from being undercooked or overcooked. This also allows the chicken to fry quickly and evenly, creating a crispy exterior without drying out the inside. Once the chicken is cut, toss the pieces in the seasoned rice flour mixture. The seasoned rice flour not only adds flavor but also creates a light coating that helps the batter adhere better, locking in moisture and making the chicken juicy and flavorful when fried.

Battering the Chicken

After the chicken has been coated with the seasoned rice flour, dip each piece into the rice flour batter. The batter, made with a mix of rice flour, all-purpose flour, and ice-cold water, should be light yet thick enough to cling to the chicken pieces without dripping excessively. Be sure to coat each piece of chicken evenly to ensure that every bite has a crispy, crunchy layer.

The temperature of the batter is critical. Keeping the batter cold is essential because cold batter reacts with the hot oil to form a perfectly crispy crust. If the batter warms up, it will not adhere as well to the chicken, and the coating may turn soggy. You can keep the batter cold by placing it over a bowl of ice as you dip the chicken. Ensure that the chicken is completely submerged in the batter before frying.

Frying the Chicken

Heat canola or vegetable oil in a large skillet or wok over medium-high heat. These oils are ideal for frying because they have a high smoke point and neutral flavor, allowing the flavors of the chicken and sauce to shine through. Once the oil reaches 350°F (175°C), carefully add the battered chicken pieces in small batches. Avoid overcrowding the pan, as this can lower the oil temperature and result in soggy chicken.

Fry the chicken for about 3-4 minutes per side, or until golden brown and crispy. Use tongs or a slotted spoon to flip the chicken pieces halfway through the cooking process to ensure an even crust on all sides. Once cooked, remove the chicken and place it on a paper towel-lined plate to drain excess oil. Keep the chicken warm in a low oven (200°F) while you fry the remaining batches.

Combining the Sauce and Chicken

Once all the chicken is fried and crispy, return the skillet or wok to medium heat and pour in the prepared Spicy Soy-Sherry Sauce. Allow the sauce to warm through for about 1 minute, then add the fried chicken pieces back into the pan. Toss the chicken in the sauce until all the pieces are evenly coated and the sauce begins to thicken slightly. Add the cashews and chopped green onions, stirring gently to combine.

Cook for an additional 30 seconds to 1 minute, just enough to warm the cashews and incorporate the flavors. Serve immediately.

Final Presentation and Serving Suggestions

Garnishing the Dish

Garnishing is key to elevating the visual appeal and flavor of Spicy Cashew Chicken, making it feel like a restaurant-quality dish. A sprinkle of toasted sesame seeds adds a subtle nutty flavor and a pleasing crunch that complements the cashews in the dish. Fresh parsley or cilantro can provide a pop of green color and a fresh, herbaceous note that balances the richness of the sauce. For added texture, you can top the dish with extra chopped cashews, which emphasize the nutty element and provide an extra layer of crunch. Arrange the chicken neatly on the plate and add these garnishes just before serving for a polished presentation.

Serving Ideas

Spicy Cashew Chicken pairs beautifully with a variety of side dishes that absorb the bold flavors of the sauce. For a classic pairing, serve the dish over steamed jasmine rice or fried rice, which soaks up the sauce and balances the spice with a mild, fluffy texture. For a lighter option, rice noodles or stir-fried vegetables (like broccoli, snap peas, or bell peppers) work well, adding both texture and freshness to the meal.

For those with dietary preferences, this dish can be easily modified. To make it gluten-free, simply ensure that your soy sauce and hoisin sauce are gluten-free varieties. If you’re looking for a lower-sodium version, opt for low-sodium soy sauce and reduce the amount of salt used in the seasoned rice flour. These adjustments ensure that everyone can enjoy this flavorful dish while meeting their dietary needs.

Tips, Tricks, and Customizations

Customizing the Spice Level 

One of the great things about this recipe is the flexibility to adjust the spice level to suit your personal preference. If you love heat, you can increase the amount of Sriracha or red chili flakes in the sauce. Start by adding an extra teaspoon of Sriracha or a pinch of chili flakes, tasting as you go to achieve the desired level of spice. For an even spicier kick, consider adding fresh chopped Thai chilies or a drizzle of chili oil just before serving.

For those who prefer a milder version, reducing the amount of Sriracha or omitting the chili flakes altogether will create a more balanced, less fiery sauce. Alternatively, substitute sweet chili sauce for Sriracha to maintain the sweetness without the heat. This provides a similar flavor profile, but with a gentler touch, making the dish more kid-friendly or suitable for those with sensitive palates.

Ingredient Substitutions and Variations

To customize the texture of the dish, you can swap chicken thighs for the chicken breast. Chicken thighs tend to be juicier and more forgiving when cooked, offering a slightly richer flavor due to their higher fat content. They work well if you prefer a more tender bite.

For nut variations, peanuts or almonds can replace cashews, each offering a different texture and flavor profile. Peanuts provide a stronger, earthier taste, while almonds bring a more delicate crunch. Additionally, to make the dish completely gluten-free, use gluten-free soy sauce and gluten-free all-purpose flour in the batter, ensuring that all ingredients align with your dietary requirements.

Make-Ahead Tips and Storage

You can prepare the sauce, seasoned flour, and batter ahead of time and refrigerate them for up to a day. For leftovers, store the fried chicken and sauce separately in airtight containers in the refrigerator. Reheat the chicken in the oven or air fryer to maintain its crispness without becoming soggy.

FAQs 

Is this dish gluten-free?

While rice flour is naturally gluten-free, this recipe does include a small amount of all-purpose flour in the batter, which contains gluten. To make the dish completely gluten-free, you can substitute the all-purpose flour with gluten-free all-purpose flour. Additionally, ensure that you’re using gluten-free soy sauce and gluten-free hoisin sauce, as traditional versions of these sauces often contain gluten. With these substitutions, the dish can be safely enjoyed by those with gluten sensitivities or celiac disease.

What’s the best oil for frying the chicken?

For frying, it’s best to use neutral oils with a high smoke point, such as canola oil or vegetable oil. These oils can withstand the high temperatures required for frying without breaking down or imparting strong flavors to the dish. Both ensure the chicken crisps up nicely while allowing the spices and sauce to shine.

Can I use another protein instead of chicken?

Absolutely! Shrimp, tofu, or pork can all be used as substitutes for chicken in this dish. Shrimp offers a lighter option with a quick cook time, tofu works well for a vegetarian version, and pork adds a slightly richer flavor.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator, keeping the chicken and sauce separate. To reheat, use an oven or air fryer to restore the chicken’s crispiness, and heat the sauce on the stovetop before combining them. Avoid microwaving the chicken, as it may become soggy.

Cheesecake Factory’s Spicy Cashew Chicken (Copycat)

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• Author: Christine

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Description

This Spicy Cashew Chicken is a delicious copycat of the popular Cheesecake Factory dish. Crispy, battered chicken is tossed in a sweet, spicy, and savory soy-sherry sauce, paired with crunchy cashews and fresh green onions. The combination of textures and flavors makes this dish a favorite for those who enjoy a balance of heat and umami. Whether you’re a fan of bold, spicy flavors or simply looking for a satisfying meal to make at home, this recipe allows you to enjoy restaurant-quality food in your own kitchen.

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Ingredients

Scale 1x2x3x

• 1/3 cup canola or vegetable oil
• 1 1/2 pounds chicken breast , cut into bite size chunks
• Seasoned Rice Flour (ingredients below)
• Rice Flour Batter (ingredients below)
• Spicy Soy-Sherry Sauce (ingredients below)
• 8 ounces Cashews
• 6 green onions , cut into 1/4” pieces

SEASONED RICE FLOUR

• 3/4 cup Rice Flour
• 1/4 teaspoon Kosher Salt
• 1/8 teaspoon Ground Black Pepper
• 1/8 teaspoon Paprika
• 1/8 teaspoon Baking Powder

RICE FLOUR BATTER

• ▢1 1/2 cups Rice Flour
• 1/4 cup All-Purpose Flour
• 1/4 teaspoon Kosher Salt
• 1/4 teaspoon Ground Black Pepper
• 1 1/2 cups Ice Water

SPICY SOY-SHERRY SAUCE

• 1 cup Hoisin sauce
• 1/4 cup soy sauce
• 1/4 cup Sherry Wine
• 2 tablespoons  red wine vinegar
• 1 tablespoon Sriracha sauce
• 1/4 cup granulated sugar
• 2 ounces fresh garlic , minced
• 1/4 teaspoon Crushed Red Chili Flakes

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Instructions

TO MAKE SEASONED RICE FLOUR:

• Mix the ingredients into a bowl together.

TO MAKE THE BATTER:

• Combine all the ingredients together, in a bowl over ice. Keep COLD.

TO MAKE THE SAUCE:

• Combine the sauce ingredients together and mix well.

TO COOK THE DISH:

• Toss the chicken with the seasoned flour.
• Put the batter into a large bowl with the chicken.
• Carefully combine the two until well coated.
• Heat the canola oil in a large pan or wok on medium high.
• Add the chicken pieces to the pan, and cook 3 minutes on each side until browned and crispy.
• Break apart any pieces that stay stuck together.
• Add the sauce and cashews into the pan. Add in the green onions.
• Toss all the ingredients together until well coated.
• Let cook for 30 seconds to a minute for the sauce to thicken.
• Garnish with sesame seeds, parsley and crushed cashews.

Notes

• Gluten-Free Option: For a completely gluten-free dish, substitute the all-purpose flour with gluten-free all-purpose flour and use gluten-free soy sauce and hoisin sauce.
• Adjusting Spice Levels: Feel free to modify the amount of Sriracha and chili flakes to suit your taste. For a milder version, reduce or omit the chili flakes and substitute Sriracha with sweet chili sauce.
• Alternative Proteins: This recipe works well with chicken, but you can also substitute shrimp, tofu, or pork if you prefer. Just adjust the cooking times accordingly to ensure the protein is fully cooked.
• Serving Suggestions: This dish is excellent served over jasmine rice or paired with stir-fried vegetables for a complete meal.
• Reheating Tips: To maintain the crispy texture of the chicken, reheat in the oven or air fryer rather than the microwave.