Description

Cheesecake Factory’s Spicy Cashew Chicken is a bold, crave-worthy copycat recipe featuring crispy chicken bites tossed in a sticky sweet-heat soy-sherry sauce with crunchy cashews and green onions. This better-than-takeout dinner comes together quickly and delivers restaurant-style flavor right at home.

Ingredients

Scale

For the Chicken

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

Optional garnish: sesame seeds, chopped parsley, crushed cashews

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Instructions

Make the seasoned rice flour:
In a small bowl, combine rice flour, salt, pepper, paprika, and baking powder. Set aside.
Prepare the batter:
In a separate bowl, whisk together rice flour, all-purpose flour, salt, pepper, and ice water. Keep the batter cold by placing the bowl over ice.
Make the sauce:
In a medium bowl, combine hoisin sauce, soy sauce, sherry wine, red wine vinegar, sriracha, sugar, minced garlic, and chili flakes. Mix well and set aside.
Coat the chicken:
Toss the chicken pieces in the seasoned rice flour. Transfer the floured chicken into the batter and gently stir until fully coated.
Cook the chicken:
Heat oil in a large skillet or wok over medium-high heat. Add chicken pieces in batches and cook for about 3 minutes per side, until golden brown and crispy. Break apart any pieces that stick together.
Add sauce and cashews:
Pour the prepared sauce into the pan along with the cashews and green onions. Toss everything together until evenly coated.
Thicken the sauce:
Cook for 30 seconds to 1 minute, just until the sauce thickens and becomes glossy.
Garnish and serve:
Top with sesame seeds, parsley, and crushed cashews if desired. Serve immediately over steamed rice.

Notes

Keep the batter cold for the crispiest coating.
Do not overcrowd the pan; cook in batches if necessary.
Adjust spice level by increasing or decreasing the sriracha and chili flakes.
Leftovers can be stored in the refrigerator for up to 3 days.
Reheat in an air fryer or oven for best texture.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Pan-fried
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 serving
Calories: 620 kcal
Sugar: 18 g
Sodium: 980 mg
Fat: 34 g
Saturated Fat: 6 g
Unsaturated Fat: 25 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 95 mg