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Whenever I'm after something super crunchy, spicy, and comforting, Cheesecake Factory's spicy cashew chicken does the trick for me every time. My homemade twist nails that sticky sweet heat and killer crunch, but you can whip it up in your own kitchen, no reservations needed.
The first time I made it at home, a friend was seriously missing Cheesecake Factory and we couldn’t get a table. Now, it’s what everyone wants when it’s game night at my place—and people always ask for the secret.
Flavorful Ingredients
- Kosher salt: makes everything taste its best—use flaky if you’ve got it
- Paprika: smokiness and a pop of color, either Spanish or Hungarian works nicely
- Baking powder: keeps the crust super light and crisp, just double check it’s still good
- Ground black pepper: a warm kick, grind it fresh for even more zing
- Canola oil: mild taste and handles high heat easily for frying
- Ice cold water: ultra chilled is the trick for that crunchy tempura style
- Rice flour: this is where you get the crazy crispness, so grab some from the Asian aisle or bakery section
- All-purpose flour: for a sturdier coating, balances the rice flour
- Chicken breast: stick with boneless, skinless for the juiciest bites—fresh is best
- Raw cashews: crunchy and creamy little bombs, toast ’em for more flavor if you’re feeling it
- Green onions: slice right before tossing in for fresh sharpness
- Hoisin sauce: brings bold sweet and savory base, try a higher quality brand for best flavor
- Soy sauce: deep savory taste and saltiness, traditional brewed is great
- Sherry wine: touches of mellow acidity, go with dry if you can
- Red wine vinegar: perks up the sauce, be sure you’ve got the real stuff
- Sriracha sauce: punches in that clean spicy heat—add a little or a lot
- Granulated sugar: bumps up hoisin’s sweetness
- Fresh garlic: loads of zippy flavor—finely mince it so it spreads evenly
- Crushed red chili flakes: totally optional, just sprinkle more if you like things hotter
Tasty Step-by-Step Directions
- Finish It Up and Serve:
- Scoop the finished chicken onto a platter, scatter on extra crunchy cashews, a handful of parsley, and maybe a sprinkle of sesame seeds. Serve it steamy over white rice, or just dig in on its own.
- Coat the Chicken in Batter:
- Take those floured chicken pieces and plop them in your chilled batter. Gently fold until they’re all covered—this is how you get that crazy crispy crust.
- Get the Chicken Dredged:
- Toss your chopped chicken in the seasoned rice flour mix so it’s totally coated. This dry step helps the batter grab on later.
- Fry in Batches:
- Heat up the oil in a big skillet or wok on medium-high. Cook chicken in small groups for about three minutes per side. Flip if needed. If stuff sticks, pull it apart so every piece gets browned and crunchy—don’t crowd the pan or it’ll steam instead of crisp.
- Season the Rice Flour:
- Grab a large bowl and combine rice flour, kosher salt, black pepper, paprika, and baking powder. Mix well for even flavor in every bite of chicken.
- Build the Sauce:
- In a separate bowl, stir hoisin, soy sauce, sherry, red wine vinegar, Sriracha, sugar, minced garlic, and chili flakes until it’s silky and blended. Should be glossy and pour easily.
- Mix the Batter:
- Now, in a bowl set over ice, blend rice flour, all-purpose flour, kosher salt, black pepper, and that super cold water. Stir till it forms a thick, smooth batter—make sure it stays chilled for max crunch.
- Toss and Glaze:
- Back in the pan with the fried chicken, quickly add the sauce, green onions, and cashews. Stir and toss until the sauce bubbles and glazes the chicken. This only takes a minute.
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The flavor of toasted cashews totally makes this dish. My kiddos used to pick out the nuts, now they beg for extras—it’s those silly family dinner moments I love the most.
How to Store Leftovers
Let your leftovers cool completely, then stash in an airtight container in the fridge. When you’re ready to eat, pop it in a 375 oven to crisp it back up. If you can, keep the sauce separate to skip sogginess.
Ingredient Swaps
Fancy dark meat? Use boneless chicken thighs—they’re super flavorful and juicy. Gluten free flour blends can stand in for all-purpose flour with no problem. Short on sherry? Dry sherry works, or even a splash of apple cider vinegar in a pinch.
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Serving Ideas
Dishing it up with jasmine rice feels pretty classic. Want something lighter? Try skinny noodles. For a crunchy, cool side, toss together a quick cucumber salad or stir-fry some veggies to round things out and balance the spicy sauce.
Cool Backstory
Cheesecake Factory put spicy cashew chicken on the map with its fun Chinese-American flavors. This method mixes crunchy tempura tricks with wok-style stir frying, so you end up with the best bits from both worlds—crisp battered chicken smothered in sticky, sweet, and savory sauce.
Frequently Asked Questions
- → How do I keep chicken crunchy?
Mix chicken in chilled rice flour batter, then fry pieces in batches so they turn golden and crisp up right.
- → What can I use if I don’t have cashews?
Try roasted peanuts or almonds if you want something with a different crunch. They work well instead of cashews.
- → How do I make the sauce less spicy?
Dial back the Sriracha or chili flakes, or add a bit more sugar or hoisin. Taste and tweak it the way you like.
- → Does batter temperature really matter?
You bet! Cold batter makes sure the coating fries up light and crisp. Keep batter chilled in an ice bath.
- → What stops chicken from turning soggy?
Don’t crowd the frying pan. Mix chicken with sauce only right before you eat so it stays nice and crunchy.
- → Can I make the sauce early?
Go for it! You can whisk the sauce a few days ahead and stash it in the fridge until you need it.