If you’ve ever wondered how to recreate a restaurant favorite at home, this Cheesecake Factory’s Spicy Cashew Chicken Recipe is an absolute must-try. It’s the perfect balance of crispy, spicy, and nutty flavors, wrapped up in a dish that’s both comforting and exciting. Every bite bursts with that irresistible crunch from the cashews and the satisfying heat of the spicy soy-sherry sauce, making this recipe a standout weeknight dinner or when you want to impress guests with something a little special. Trust me, once you nail this dish, it might just become your go-to comfort food ritual.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making something truly unforgettable, and for Cheesecake Factory’s Spicy Cashew Chicken Recipe, simplicity is key. Each component plays a crucial role in building layers of flavor—from the tender chicken chunks to the bold, tangy sauce that ties everything together.
- Chicken breast (1 ½ pounds): Cut into bite-sized chunks, it provides the juicy protein base.
- Cashews (8 oz): These add a delightful crunch and nutty richness to the dish.
- Green onions (6, cut into ¼-inch pieces): Offer a fresh, mild bite and a pop of color.
- Canola or vegetable oil (⅓ cup): Essential for frying to a golden crisp without overpowering flavors.
- Rice flour (various amounts): Used both for seasoning and batter, it creates a light, crisp coating that’s gluten-friendly.
- Kosher salt, ground black pepper, paprika, baking powder: These seasonings enhance flavor and texture, especially in the seasoned rice flour blend.
- All-purpose flour (¼ cup): Combined with rice flour in batter for perfect consistency.
- Ice water (1 ½ cups): Keeps the batter cool and crisp during frying.
- Hoisin sauce (1 cup): Provides a sweet and tangy base for the spicy soy-sherry sauce.
- Soy sauce (¼ cup): Adds the necessary salty umami punch.
- Apple cider vinegar or white grape juice (¼ cup): Brings brightness and a touch of acidity.
- Rice vinegar (2 tbsp): Enhances the tangy profile of the sauce.
- Sriracha sauce (1 tbsp): Delivers the signature heat you expect from this spicy chicken.
- Granulated sugar (¼ cup): Balances the heat and acidity with a subtle sweetness.
- Fresh garlic, minced (2 oz): Infuses aromatic depth and savory notes.
- Crushed red chili flakes (¼ tsp): Adds a gentle kick of extra heat to wake up your palate.
How to Make Cheesecake Factory’s Spicy Cashew Chicken Recipe
Step 1: Make the Seasoned Rice Flour
Start by mixing ¾ cup rice flour with kosher salt, ground black pepper, paprika, and baking powder. This seasoned flour creates a flavorful, crisp coating that sticks beautifully to the chicken, adding subtle spice and a lovely golden color once fried.
Step 2: Prepare the Rice Flour Batter
In a separate bowl, whisk together 1 ½ cups rice flour, ¼ cup all-purpose flour, salt, pepper, and ice water. Keeping the batter cold is crucial here — it helps achieve that perfect crispy texture you want on every piece of chicken, making it light and crunchy, never greasy.
Step 3: Mix the Spicy Soy-Sherry Sauce
Combine 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. This vibrant, complex sauce is the heart of the dish, marrying sweet, tangy, and spicy flavors that coat each bite of chicken.
Step 4: Cook the Chicken
Toss the bite-sized chicken pieces in your seasoned rice flour first, ensuring every chunk is well-coated. Then dip them into the chilled rice flour batter. Fry in heated canola or vegetable oil for about 3 minutes on each side until they turn golden and irresistibly crispy. This frying technique locks in moisture while giving the chicken that crave-worthy crunch.
Step 5: Add Sauce and Cashews
Once your chicken is fried, toss it back into the pan along with the prepared spicy soy-sherry sauce, crunchy cashews, and green onions. Stir everything together over medium heat for about a minute, allowing the sauce to thicken and cling to each piece. This final step brings the dish’s textures and flavors together in harmonious balance.
Step 6: Serve
Finish off with an optional garnish of sesame seeds or fresh parsley for a touch of elegance and extra flavor. Serve this piping hot and enjoy the complex layers of spice, crispness, and nuttiness that make Cheesecake Factory’s Spicy Cashew Chicken Recipe a crowd-pleaser every single time.
How to Serve Cheesecake Factory’s Spicy Cashew Chicken Recipe
Garnishes
Simple garnishes elevate this dish beautifully. Toss some toasted sesame seeds or sprinkle chopped fresh parsley to add color and a hint of nuttiness or herbaceous freshness. Green onions, already part of the recipe, can be sprinkled generously for extra crunch and bright bursts of flavor.
Side Dishes
Pairing this spicy chicken with steamed jasmine rice or garlic fried rice is a classic way to balance its bold flavors. For a lighter option, serve alongside sautéed bok choy or a crunchy Asian slaw to introduce fresh, crisp textures and keep the meal balanced.
Creative Ways to Present
For a fun twist, present the chicken over a bed of crispy lettuce leaves to make casual lettuce wraps. You could also plate it with colorful pickled vegetables or accompany it with a mango salsa for a sweet contrast that complements the spicy sauce perfectly.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken in an airtight container and refrigerate. It will keep well for up to 3 days. The flavors actually deepen overnight, making for a delicious next-day meal. Just be sure to store the sauce and chicken together to keep them moist and flavorful.
Freezing
If you want to save some for later, freeze the cooked chicken in a freezer-safe container or heavy-duty zip bag. It’s best to freeze it without the green onions to preserve their fresh texture. Frozen chicken will remain tasty for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, gently warm the chicken in a skillet over medium heat, stirring occasionally to prevent sticking. This method helps maintain crispness better than microwaving. Alternatively, you can reheat in a 350°F oven for about 10 minutes until heated through. Add fresh green onions after reheating for an added punch.
FAQs
Can I use chicken thighs instead of chicken breast?
Yes! Chicken thighs have a richer flavor and remain juicy after frying. Just cut them into similar-sized chunks for even cooking. You might need to adjust frying time slightly if pieces are thicker.
Is there a substitute for rice flour in this recipe?
While rice flour is key for crispiness and texture, you can substitute with cornstarch or a gluten-free flour blend in a pinch. The texture may be slightly different but still delicious.
How spicy is the dish? Can I adjust the heat?
The heat level is moderate, thanks to sriracha and crushed chili flakes, but you can always increase or reduce the quantities to suit your taste. For a milder version, use less sriracha and skip the chili flakes.
Can this recipe be made gluten-free?
Absolutely! Use gluten-free hoisin and soy sauces, ensure your rice flour and other ingredients are certified gluten-free, and use gluten-free all-purpose flour or omit it from the batter. It’s a perfect candidate for a gluten-free meal.
What can I serve if I want a vegetarian version?
For a vegetarian twist, try substituting the chicken with fried tofu or crispy cauliflower florets. Toss them with the same spicy soy-sherry sauce and cashews for a delicious plant-based alternative.
Final Thoughts
There’s something truly special about making Cheesecake Factory’s Spicy Cashew Chicken Recipe at home. It’s not just about recreating a restaurant favorite but also about bringing a comfort-filled, spicy, and crunchy dish to your kitchen table that everyone will love. Once you try it, you’ll understand why it’s such a beloved recipe. So, roll up your sleeves, gather your ingredients, and dive into making this dish—you’ll be glad you did!
Print
Cheesecake Factory’s Spicy Cashew Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: American-Chinese
Description
A flavorful and crispy dish inspired by Cheesecake Factory’s Spicy Cashew Chicken, featuring tender chicken chunks fried to golden perfection and tossed in a spicy, tangy soy-sherry sauce with crunchy cashews and fresh green onions. This recipe balances heat and sweetness for a satisfying and delicious meal.
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 medium bowl, whisk together rice flour, kosher salt, ground black pepper, paprika, and baking powder until evenly combined.
- Make the Rice Flour Batter: In a separate large bowl, mix rice flour, all-purpose flour, kosher salt, and ground black pepper. Gradually whisk in the ice water until the batter is smooth and cold. Keep the batter refrigerated until ready to use.
- Prepare the Spicy Soy-Sherry Sauce: In a small bowl, combine hoisin sauce, soy sauce, apple cider vinegar (or white grape juice), rice vinegar, sriracha, granulated sugar, minced garlic, and crushed red chili flakes. Stir thoroughly to blend all ingredients and set aside.
- Cook the Chicken: Heat canola oil in a deep skillet or wok over medium-high heat until hot. Toss the chicken pieces in the seasoned rice flour, coating them evenly. Then dip each piece into the cold rice flour batter, allowing excess to drip off. Fry the chicken in batches for about 3 minutes per side or until golden brown and crispy. Remove and drain on paper towels.
- Add Sauce and Cashews: Reduce heat to medium and add the fried chicken back to the pan. Pour in the prepared spicy soy-sherry sauce, add the cashews and green onions, and toss everything together gently. Cook for about 1 minute until the sauce thickens and coats the chicken evenly.
- Serve: Transfer the spicy cashew chicken to a serving platter. Garnish optionally with sesame seeds and chopped fresh parsley. Serve immediately while hot.
Notes
- Keep the batter cold by refrigerating it until just before frying for best crispy results.
- Use a deep pan or wok with enough oil to deep-fry the chicken pieces evenly.
- Adjust the amount of sriracha and chili flakes in the sauce for your preferred spice level.
- Garnishes like sesame seeds or fresh herbs add visual appeal and subtle flavor enhancements.
- Ensure chicken pieces are cut evenly for consistent cooking time.
