If you’ve ever craved the perfect balance of crunch, spice, and savory goodness, then you are in for a treat with the Cheesecake Factory’s Spicy Cashew Chicken Recipe. This dish is a vibrant dance of tender chicken pieces, toasted cashews, and a spicy soy-sherry sauce that hits just the right notes of tang, heat, and sweetness. Whether you’re cooking for friends or enjoying a cozy night in, this recipe transforms simple ingredients into a spectacular meal that bursts with flavor and texture. It’s truly a crowd-pleaser and a personal favorite that I can’t wait to share with you!
Ingredients You’ll Need
The magic of the Cheesecake Factory’s Spicy Cashew Chicken Recipe lies in its straightforward yet perfectly balanced ingredients. Each component plays a vital role, whether it’s the crunch from the cashews, the spicy kick from the sauce, or the crispy coating on the chicken. These ingredients are easy to find and work beautifully together to create layers of flavor and delightful textures.
- Chicken breast, 1 ½ pounds: Bite-sized chunks ensure every morsel is tender and juicy.
- Cashews, 8 oz: Adds a buttery crunch that contrasts with the tender chicken.
- Green onions, 6: Fresh and mildly pungent, they brighten the dish.
- Canola or vegetable oil, ⅓ cup: Perfect for frying to golden perfection.
- Seasoned Rice Flour: A blend of ¾ cup rice flour, ¼ tsp kosher salt, ⅛ tsp each of ground black pepper and paprika, and ⅛ tsp baking powder; it lightly seasons the chicken coating.
- Rice Flour Batter: A mix of 1 ½ cups rice flour, ¼ cup all-purpose flour, ¼ tsp kosher salt, ¼ tsp ground black pepper, and 1 ½ cups ice water; this batter forms a light, crispy crust.
- Spicy Soy-Sherry Sauce: Combines 1 cup hoisin sauce, ¼ cup soy sauce, ¼ cup apple cider vinegar or white grape juice, 2 tbsp rice vinegar, 1 tbsp sriracha, ¼ cup sugar, 2 oz minced garlic, and ¼ tsp crushed red chili flakes; this sauce gives the dish its signature bold flavor.
How to Make Cheesecake Factory’s Spicy Cashew Chicken Recipe
Step 1: Make the Seasoned Rice Flour
Start by mixing the rice flour with kosher salt, ground black pepper, paprika, and baking powder in a bowl. This seasoned coating will enhance the chicken’s flavor right from the first bite, giving a subtle depth and a beautiful golden color once fried.
Step 2: Prepare the Rice Flour Batter
In a separate bowl, combine rice flour, all-purpose flour, salt, pepper, and ice water. Keeping the batter cold is crucial here; it ensures the chicken develops a light, airy, and perfectly crispy crust that is not greasy. Trust me, this batter is the backbone of that amazing crunch you’re after.
Step 3: Whip Up the Spicy Soy-Sherry Sauce
Next, bring together the hoisin sauce, soy sauce, apple cider vinegar (or white grape juice), rice vinegar, sriracha, sugar, minced garlic, and crushed red chili flakes in a bowl. Stir thoroughly until smooth. This vibrant sauce is a powerhouse of savory, spicy, sweet, and tangy notes—essential to capturing the authentic spirit of Cheesecake Factory’s Spicy Cashew Chicken Recipe.
Step 4: Cook the Chicken
Toss the chicken chunks in the seasoned rice flour, ensuring every piece is well coated. Then, dip each piece into the cold rice flour batter before frying them in hot canola oil for about 3 minutes per side. Watching the chicken turn a crisp, golden brown while frying is always satisfying, as you know the texture is just right.
Step 5: Add Sauce and Cashews
Once the chicken is crispy and golden, add the spicy soy-sherry sauce, cashews, and green onions directly into the pan. Toss everything together for about a minute until the sauce thickens slightly, coating every bite with spicy, flavorful goodness. The cashews add that irresistible nutty crunch you’ll love.
Step 6: Serve
Finally, transfer your Spicy Cashew Chicken to a serving plate. You can sprinkle sesame seeds or fresh parsley on top if you like for an extra touch of color and visual appeal. Serve immediately to enjoy the full contrast of textures and flavors while it’s hot and fresh.
How to Serve Cheesecake Factory’s Spicy Cashew Chicken Recipe
Garnishes
Garnish options like toasted sesame seeds or finely chopped fresh parsley add a subtle nuttiness and lovely visual contrast that make the dish pop even more. The green onions already in the recipe provide a vibrant splash of color, but these extra touches make the presentation feel even more special.
Side Dishes
Serve this spicy, saucy chicken alongside steaming jasmine or basmati rice to soak up the sauce perfectly. Stir-fried vegetables or a simple cucumber salad with a light vinaigrette add fresh crunch and balance. These sides keep the focus on the bold flavors of the main dish while complementing its heat and texture.
Creative Ways to Present
Want to impress? Try plating the chicken over crispy fried rice nests or inside fresh lettuce cups for an elevated bite experience. You could also serve the chicken family-style on a large platter surrounded by fresh herbs and lime wedges for guests to customize their flavors. The Cheesecake Factory’s Spicy Cashew Chicken Recipe is versatile and fun to present in many ways.
Make Ahead and Storage
Storing Leftovers
Store leftover Spicy Cashew Chicken in an airtight container in the refrigerator for up to 3 days. Keep the sauce and cashews mixed with the chicken for best flavor, but you may want to add a tiny splash of water or soy sauce when reheating to maintain sauciness.
Freezing
You can freeze the cooked chicken and sauce in a freezer-safe container for up to 1 month. When freezing, allow the dish to cool completely before sealing to preserve texture and flavor. Keep in mind the cashews may lose some crunch after freezing and reheating.
Reheating
For reheating, gently warm the chicken in a skillet over medium heat; this helps maintain the crispy texture better than the microwave. Stir occasionally and add a small splash of water or soy sauce to revive the sauce’s consistency. Avoid overheating to keep the chicken juicy and tender.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will give a richer flavor and more juiciness. Just make sure to cut them into similar bite-sized pieces for even cooking and follow the same frying method.
Is it possible to make this dish gluten-free?
Yes, use gluten-free hoisin sauce and soy sauce alternatives and ensure all flours are gluten-free versions. The rice flour in the batter is naturally gluten-free, so with these substitutions, the dish can easily be enjoyed gluten-free.
How spicy is the Cheesecake Factory’s Spicy Cashew Chicken Recipe?
The heat comes primarily from sriracha and crushed red chili flakes, balanced by the sweetness from hoisin and sugar. You can adjust the sriracha and chili flakes to dial the spice level up or down to suit your taste.
Can I prepare any parts of this dish ahead of time?
Yes! The sauce can be made a day ahead and stored in the fridge. You can also season and cut the chicken in advance, then coat and fry just before serving for maximum freshness and crispness.
What kind of oil is best for frying the chicken?
Use a neutral oil with a high smoke point like canola or vegetable oil. These oils withstand frying temperatures well without imparting unwanted flavors to the dish.
Final Thoughts
I can’t recommend the Cheesecake Factory’s Spicy Cashew Chicken Recipe enough! It’s a fantastic dish that combines bold flavors, delightful textures, and a satisfying kick of spice—all while using ingredients that are simple and approachable. Whether you’re craving a new takeout classic or an exciting dinner to share, this recipe hits every mark. Give it a try and watch how quickly it becomes one of your go-to favorites!
Print
Cheesecake Factory’s Spicy Cashew Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Entree
- Method: Frying
- Cuisine: Asian Fusion
Description
Cheesecake Factory’s Spicy Cashew Chicken is a flavorful dish featuring tender chicken bites coated in a crispy rice flour batter, stir-fried with crunchy cashews and green onions, all enveloped in a spicy, tangy soy-sherry sauce. This recipe delivers the perfect balance of heat, sweetness, and crunch, making it a delicious Asian-inspired entree to enjoy at home.
Ingredients
For the Chicken:
- 1 ½ pounds chicken breast, cut into bite-sized chunks
- 8 oz cashews
- 6 green onions, cut into ¼-inch pieces
- ⅓ cup canola or vegetable oil
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:
- 1 ½ cups rice flour
- ¼ cup all-purpose flour
- ¼ tsp kosher salt
- ¼ tsp ground black pepper
- 1 ½ cups ice water
Spicy Soy-Sherry Sauce:
- 1 cup hoisin sauce
- ¼ cup soy sauce
- ¼ cup apple cider vinegar or white grape juice
- 2 tbsp rice vinegar
- 1 tbsp sriracha sauce
- ¼ cup granulated sugar
- 2 oz fresh garlic, minced
- ¼ tsp crushed red chili flakes
Instructions
- Make the Seasoned Rice Flour: In a bowl, mix together the rice flour, kosher salt, ground black pepper, paprika, and baking powder until well combined. This mixture will help season the chicken and add flavor.
- Make the Rice Flour Batter: In a separate bowl, combine the rice flour, all-purpose flour, kosher salt, ground black pepper, and ice water. Stir gently to form a smooth batter and keep it cold to maintain a crisp texture when frying.
- Prepare the Spicy Soy-Sherry Sauce: In another bowl, whisk together the hoisin sauce, soy sauce, apple cider vinegar (or white grape juice), rice vinegar, sriracha sauce, granulated sugar, minced garlic, and crushed red chili flakes. This sauce will give the dish its signature spicy and tangy flavor.
- Cook the Chicken: Toss the chicken pieces evenly in the seasoned rice flour to coat. Then dip each coated piece into the cold rice flour batter. Heat the canola oil in a deep pan or wok over medium-high heat and fry the chicken pieces for about 3 minutes on each side until they turn golden brown and crispy. Remove and drain on paper towels if desired.
- Add Sauce and Cashews: Reduce the heat to medium. In the same pan with the fried chicken, add the prepared spicy soy-sherry sauce, cashews, and chopped green onions. Toss everything together gently and cook for about one minute until the sauce thickens slightly and coats the chicken and cashews beautifully.
- Serve: Transfer the spicy cashew chicken to a serving dish. Optionally garnish with sesame seeds and parsley for added texture and color. Serve immediately while hot and crispy for the best taste experience.
Notes
- Keep the batter cold by placing the bowl in the fridge or adding ice to maintain crispiness during frying.
- If you prefer less spice, reduce or omit the crushed red chili flakes and sriracha sauce.
- Use fresh garlic for the best flavor; pre-minced garlic can be used in a pinch but may affect freshness.
- Ensure the oil is hot enough before frying to avoid oily chicken; test by dropping a small amount of batter—it should sizzle immediately.
- This dish is best served fresh but can be reheated gently on the stovetop to preserve crispiness.
