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Cheesecake Factory's Spicy Cashew Chicken
4.9 from 165 votes

Cheesecake Factory's Spicy Cashew Chicken

This recipe for Cheesecake Factory's Spicy Cashew Chicken features lightly battered chicken pieces fried until crispy and tossed with a bold spicy soy-sherry sauce and crunchy cashews. The seasoned rice flour and cold batter produce a crisp exterior while the sauce offers a balance of sweetness, heat from Sriracha and chili flakes, and savory depth from hoisin and sherry. Green onions and additional garnishes add freshness and texture to the rich stir-fry.

Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 6 servings
Calories: 854 kcal
Course: Main Course

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:
    Cup of Yum
  1. Mix the ingredients into a bowl together.
TO MAKE THE BATTER:
  1. Combine all the ingredients together, in a bowl over ice. Keep COLD.
TO MAKE THE SAUCE:
  1. Combine the sauce ingredients together and mix well.
TO COOK THE DISH:
  1. Toss the chicken with the seasoned flour.
  2. Put the batter into a large bowl with the chicken.
  3. Carefully combine the two until well coated.
  4. Heat the canola oil in a large pan or wok on medium high.
  5. Add the chicken pieces to the pan, and cook 3 minutes on each side until browned and crispy.
  6. Break apart any pieces that stay stuck together.
  7. Add the sauce and cashews into the pan. Add in the green onions.
  8. Toss all the ingredients together until well coated.
  9. Let cook for 30 seconds to a minute for the sauce to thicken.
  10. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 854

% 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.