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Cheesecake Factory’s Spicy Cashew Chicken brings restaurant flair right to your kitchen with a perfect marriage of crunch spicy glaze and sweet richness. This classic copycat recipe recreates one of my all time favorite dishes to make at home when I am craving indulgent takeout without leaving my kitchen.
I remember tasting this for the first time and knew immediately I would need to unlock the secrets at home. Now anytime I serve it friends always ask for the recipe after the first bite.
Ingredients
- Chicken breast: lets you create juicy flavorful bites choose fresh firm breasts for best texture
- Rice flour: creates the signature crispy coating look for fine milled rice flour for that airy crunch
- Canola or vegetable oil: ensures an even golden fry high smoke point oils work best
- Cashews: add savory depth choose whole roasted for extra flavor
- Green onions: bring freshness and color choose firm green stalks without wilting
- Hoisin sauce: gives the sweet sticky base read labels and choose one with fewer additives
- Soy sauce: adds umami richness go with a naturally brewed brand for the cleanest flavor
- Sherry wine: lifts everything with a lovely tang dry sherry works best
- Red wine vinegar: brightens and balances for extra zing
- Sriracha: gives the dish its spicy kick select authentic sriracha with peppers and garlic at the top of the ingredient list
- Fresh garlic: boosts aromatics pick tight heavy bulbs with no green shoots
- Crushed red chili flake: dials up heat add more for a spicier finish
- Granulated sugar: brings the sauce together use standard white cane sugar
- Baking powder: ensures a light crispy batter always check it is fresh
- Kosher salt and black pepper: season every layer freshly cracked pepper always adds better flavor
- Allpurpose flour: in the batter ensures structure choose unbleached flour for best results
- Ice water: is crucial for maximum crispness in the coating add ice cubes to keep things frosty
Step-by-Step Instructions
- Make the Seasoned Rice Flour:
- Combine rice flour kosher salt ground black pepper paprika and baking powder in a mixing bowl until evenly blended to guarantee every piece of chicken gets flavorful seasoning
- Make the Rice Flour Batter:
- Mix rice flour allpurpose flour kosher salt ground black pepper and ice water in a bowl placed over ice whisk until smooth and cold maintaining chill is key for crispy texture
- Mix the Spicy Soy-Sherry Sauce:
- Stir together hoisin sauce soy sauce sherry wine red wine vinegar sriracha granulated sugar fresh garlic and crushed chili flakes in a large bowl whisk until fully incorporated and set aside this sauce brings all the depth and heat
- Prep the Chicken:
- Cut chicken breasts into bite size pieces ensuring uniform size for even cooking and toss thoroughly in the seasoned rice flour so every bit is coated
- Coat the Chicken in Batter:
- Place floured chicken in the cold rice batter use a spatula or clean hands so each piece is thickly coated without clumping together
- Fry the Chicken:
- Heat canola or vegetable oil in a large pan or wok over medium high wait until a small drop of batter sizzles instantly then add chicken pieces carefully fry each side for about three minutes turn to crisp evenly break up any clusters
- Sauce and Combine:
- Once chicken is golden and crisp add prepared sauce and cashews then sprinkle in chopped green onion toss gently so all pieces are well coated and let simmer about one minute so the sauce thickens to glossy perfection
- Finish and Garnish:
- Spoon into serving bowls and scatter sesame seeds extra chopped cashews and a little fresh parsley for visual pop and added flavor if you have on hand
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My favorite part about making this dish is tossing in those big buttery cashews just before the finish watching them cling to the sticky spicy glaze. One of my earliest kitchen triumphs was nailing the perfect glossy sauce after a few trial runs my family now cheers when this shows up at the table.
Storage Tips
Store leftovers in airtight containers in the fridge for up to three days. Gently reheat in a skillet with a splash of water to revive the sauce and keep the chicken crispy. For longer storage freeze portions flat and reheat directly from frozen in a covered skillet or in the oven.
Ingredient Substitutions
Swap chicken breast for boneless thighs for even juicier bites. If you are out of sherry dry white wine or apple cider vinegar with a pinch of sugar works. No rice flour Use cornstarch but the coating will be a little thicker. Hoisin sauce can be replaced with a mix of miso and honey if you need a backup.
Serving Suggestions
Serve it over steamed jasmine or brown rice to soak up all the sauce. It is excellent with a side of crisp steamed broccoli or stirfried snow peas. For meal prep lunches pack leftovers with extra green onion and a squeeze of lime.
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Cultural and Historical Context
Cheesecake Factory’s menu is known for creative fusions like this dish which brings together American and Chinese flavors in true California style. The original dish became an instant classic for its perfect balance of sweet spicy and savory and its popularity inspired countless homemade versions and weeknight rituals.
Frequently Asked Questions
- → What makes the sauce spicy and flavorful?
The sauce combines hoisin, soy sauce, sherry wine, sriracha, red chili flakes, vinegar, and garlic for a spicy, tangy kick.
- → How do you keep the chicken crispy?
Coating chicken with seasoned rice flour and a cold batter, then frying at medium-high heat, ensures a crispy texture.
- → Are cashews added for flavor or texture?
Cashews provide both a nutty crunch and rich flavor, complementing the spicy-sweet sauce and tender chicken.
- → Can I adjust the spice level?
Yes, use less sriracha or omit chili flakes for a milder dish, or increase them to boost the heat.
- → What can I serve with this dish?
Steamed jasmine or brown rice, sautéed greens, or stir-fried veggies pair well with spicy cashew chicken.