Cheesecake Factory's Spicy Cashew Chicken
User Reviews
4.9
-
Prep Time
30 mins
-
Cook Time
20 mins
-
Total Time
50 mins
-
Servings
6 servings
-
Calories
854 kcal
-
Course
Main Course
Cheesecake Factory's Spicy Cashew Chicken
Description
Cheesecake Factory's Spicy Cashew Chicken starts with bite-sized chicken breast chunks coated in a seasoned rice flour mixture and then dipped in a cold rice flour batter, which creates a crispy yet light texture when pan-fried. The chicken is cooked in canola oil until golden on each side, ensuring a crunchy exterior. A spicy soy-sherry sauce made with hoisin, soy sauce, sherry, Sriracha, garlic, and red chili flakes is added to coat the chicken, bringing together savory, sweet, and spicy elements.
Cashews and sliced green onions are stirred in near the end of cooking, contributing a pleasant crunch and fresh, slightly pungent notes. Garnishes like sesame seeds, parsley, and crushed cashews finish the dish, adding more texture and visual appeal. This dish is a lively stir-fry that works well as a main served over rice or noodles.
The recipe calls for carefully combining the chicken with the batter while it is kept cold to ensure a crisp coating. The sauce is briefly cooked with the chicken to thicken and adhere well. Breaking apart any stuck-together pieces during frying prevents clumps and promotes even cooking.
Ingredients
- 1/3 cup canola oil or vegetable oil
- 1 1/2 pounds chicken breast , cut into bite size chunks
- rice flour ingredients below, seasoned
- rice flour ingredients below, batter
- soy sauce ingredients below, spicy with sherry
- 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 black pepper ground
- 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 black pepper ground
- 1 1/2 cups water ice
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 garlic minced, fresh
- 1/4 teaspoon red chili flakes crushed
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
- Mix the seasoned rice flour and batter just before cooking for the best coating texture.
- Keep the batter cold by placing the bowl over ice to maintain crispness on frying.
- Break apart any chicken pieces that stick together in the pan to ensure even cooking.
- The sauce should be cooked just until thickened to avoid overcooking the chicken.
- Use fresh garlic in the sauce for optimal flavor depth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 854 kcal
% Daily Value*
| Calories | 854kcal | 43% |
| Carbohydrates | 97g | 32% |
| Protein | 38g | 76% |
| Fat | 35g | 54% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 74mg | 25% |
| Sodium | 1677mg | 70% |
| Potassium | 876mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 24g | 48% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 8.6mg | 10% |
| Calcium | 73mg | 7% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
