Cheesecake Factory’s Spicy Cashew Chicken
This homemade version of Cheesecake Factory’s cult-favorite spicy cashew chicken is a knockout. Crispy fried chicken, crunchy cashews, and scallions are tossed in a bold, sweet-heat soy-sherry sauce that clings to every bite. This is takeout-style perfection, elevated for your own kitchen.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 4–6 1x
Ingredients
For the Chicken
1/3 cup Canola or Vegetable Oil
1½ lbs Chicken Breast, cut into bite-sized pieces
8 oz Cashews
6 Green Onions, cut into ¼” pieces
Seasoned Rice Flour
¾ cup Rice Flour
¼ tsp Kosher Salt
⅛ tsp Ground Black Pepper
⅛ tsp Paprika
⅛ tsp Baking Powder
Rice Flour Batter
1½ cups Rice Flour
¼ cup All-Purpose Flour
¼ tsp Kosher Salt
¼ tsp Ground Black Pepper
1½ cups Ice Water
Spicy Soy-Sherry Sauce
1 cup Hoisin Sauce
¼ cup Soy Sauce
¼ cup Sherry Wine
2 tbsp Red Wine Vinegar
1 tbsp Sriracha
¼ cup Granulated Sugar
2 oz Fresh Garlic, minced
¼ tsp Crushed Red Chili Flakes
Instructions
Make the Sauce: In a saucepan, combine all sauce ingredients. Simmer on low heat for 10 minutes. Set aside.
Prepare Coating: Mix seasoned rice flour in one bowl. In another, whisk together ingredients for the rice flour batter.
Fry the Chicken: Dredge chicken in seasoned flour, dip in batter, and deep fry in hot oil until golden and crispy. Drain on paper towels.
Assemble: Toss fried chicken in a skillet with the spicy sauce, cashews, and green onions. Stir until well coated and heated through.
Serve: Plate hot with steamed rice and garnish with extra cashews or scallions if desired.
Nutrition
- Calories: ~580
- Fat: 28g
- Carbohydrates: 45g
- Protein: 36g