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.

Ingredients

Scale

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

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.