Can I make this dish less spicy?

Absolutely! Simply reduce or omit the Sriracha and red pepper flakes. The dish will still be flavorful with the perfect balance of sweet and savory from the hoisin and sherry.

What can I substitute for rice flour if I can't find it?

While rice flour creates the authentic texture, cornstarch makes a decent substitute. Mix it with a bit of all-purpose flour for a similar light, crispy coating. The texture won't be identical but will still be delicious.

Can I prepare any components ahead of time?

Yes! The sauce can be made up to 3 days ahead and stored in the refrigerator. You can also cut and marinate the chicken overnight, but don't coat it with the batter until right before cooking.

Is there a way to make this healthier?

For a lighter version, you can air-fry or bake the coated chicken pieces instead of deep-frying. The texture will be different, but still delicious. You can also reduce the sugar in the sauce by half and add more vegetables.

Cheesecake Factory's Spicy Cashew Chicken Recipe

Name: Cheesecake Factory's Spicy Cashew Chicken Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Asian
Ingredients: 1/3 cup canola or vegetable oil; 1 1/2 pounds chicken breast, cut into bite-size chunks; 8 ounces cashews; 6 green onions, cut into 1/4-inch pieces; 3/4 cup rice flour; 1/4 teaspoon kosher salt; 1/8 teaspoon ground black pepper; 1/8 teaspoon paprika; 1/8 teaspoon baking powder; 1 1/2 cups rice flour; 1/4 cup all-purpose flour; 1/4 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1 1/2 cups ice water; 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 fresh garlic, minced; 1/4 teaspoon crushed red chili flakes

Description

This Spicy Cashew Chicken recipe brings the iconic flavors of Cheesecake Factory straight to your kitchen. Tender and crispy chicken bites are coated in a sweet, tangy, and spicy soy-sherry sauce, paired with cashews for a delightful crunch. It’s a perfect homemade dish that combines bold flavors with restaurant-quality finesse. Great for casual dinners or entertaining guests!

Ingredients

Units Scale

Main Ingredients

1/3 cup canola or vegetable oil
1 1/2 pounds chicken breast, cut into bite-size chunks
8 ounces cashews
6 green onions, cut into 1/4-inch pieces

Seasoned Rice Flour

3/4 cup rice flour
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
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 ground black pepper
1 1/2 cups ice water

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 fresh garlic, minced
1/4 teaspoon crushed red chili flakes

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Instructions

Prepare the Seasoned Rice Flour
In a medium-sized bowl, mix together the rice flour, kosher salt, ground black pepper, paprika, and baking powder. Set aside for coating the chicken.
Make the Rice Flour Batter
In a separate larger bowl, combine the rice flour, all-purpose flour, kosher salt, ground black pepper, and ice water. Stir the mixture over ice to keep it cold and smooth. This ensures the batter adheres well and stays crispy.
Prepare the Sauce
Mix the hoisin sauce, soy sauce, sherry wine, red wine vinegar, sriracha sauce, granulated sugar, minced garlic, and crushed red chili flakes in a small bowl. Stir until all ingredients are well combined. Set aside for later use.
Coat the Chicken
Toss the chicken chunks in the seasoned rice flour until they are fully coated. Next, transfer the coated chicken to the rice flour batter. Gently coat the chicken evenly in the batter.
Cook the Chicken
Heat the canola oil in a large pan or wok over medium-high heat. Once hot, carefully add the chicken pieces in batches. Cook for approximately 3 minutes on each side, or until browned and crispy. Break apart any pieces that stick together while cooking.
Combine with Sauce and Cashews
Once the chicken is fully cooked and crispy, add the prepared sauce and cashews to the pan. Toss well to coat the chicken and nuts evenly in the sauce.
Add Green Onions and Finish
Add the green onions to the pan and stir everything together. Let the dish cook for another 30 seconds to 1 minute, allowing the sauce to thicken slightly and infuse the chicken with flavor.
Garnish and Serve
Remove the pan from heat and garnish with sesame seeds, parsley, and additional crushed cashews if desired. Serve hot and enjoy!

Notes

For best results, keep the batter and chicken cold before frying. The temperature contrast helps create a crispy coating.
You can substitute sherry wine with rice wine vinegar if unavailable.
Be sure not to overcrowd the pan while frying, as this will lower the oil temperature and prevent the chicken from crisping properly.
Make the sauce in advance to speed up the cooking process when preparing dinner.
This dish pairs wonderfully with steamed white rice or fried rice.

Nutrition

Serving Size: 1 Serving
Calories: 550kcal
Sugar: 14g
Sodium: 820mg
Fat: 28g
Saturated Fat: 6g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 32g
Cholesterol: 75mg