If you’re obsessed with The Cheesecake Factory’s Spicy Cashew Chicken, you are in for the ultimate treat! This homemade version serves up the same crispy chicken, fiery, umami-packed sauce, and luscious toasted cashews right from your own kitchen. Brace yourself: this is restaurant-style magic, and it’s endlessly better fresh off the stove.
Why You’ll Love This Recipe
- That Bold, Signature Heat: The sauce strikes the perfect balance between spicy, savory, and a hint of sweetness—exactly like your favorite takeout, but with fresher flavors.
- Extra-Crispy Chicken: Double-coated in seasoned flour and cold batter, each piece delivers maximum crunch before soaking up the delicious spicy cashew sauce.
- Loaded with Toasty Cashews: Generous handfuls of roasted cashews add nutty richness and texture that make every bite pop.
- Weeknight-Ready Yet Totally Impressive: It’s surprisingly easy, comes together in under an hour, and feels like a special occasion—even on an average Tuesday!
Ingredients You’ll Need
The ingredients for Spicy Cashew Chicken are simple staples, but when layered together, they create irresistible flavors! Each item brings crucial crunch, color, or a punch of heat, so don’t skip the details—this is what makes your homemade version shine.
- Canola or Vegetable Oil: For frying the chicken to golden, shatteringly crisp perfection—choose an oil with a high smoke point.
- Chicken Breasts: Using boneless, skinless chicken cut into bite-sized pieces cooks fast and stays juicy inside the crunchy coating.
- Rice Flour: Essential for both the seasoned flour and batter, it’s the secret to that light, ultra-crisp crust.
- Kosher Salt, Black Pepper, Paprika, Baking Powder: The flavor-boosters for your dredge; baking powder keeps the coating puffed and snappy.
- All-Purpose Flour: A small addition to the batter for structure and golden brown color.
- Ice Water: Using ice-cold water in the batter is key for tempura-level crispiness—don’t leave out this step!
- Hoisin Sauce: Supplies a sweet, savory backbone to the Spicy Soy-Sherry sauce.
- Soy Sauce & Sherry Wine: Deepen umami and lend a hint of restaurant-style complexity.
- Red Wine Vinegar: Queues up tang and brightness that makes the sauce sing.
- Sriracha & Crushed Chili Flakes: The perfect one-two punch of heat; tweak to your personal spice preference.
- Granulated Sugar: A dash of sweetness to mellow out that glorious heat and acid.
- Fresh Garlic: Nothing beats the bite and aroma of lots of fresh, minced garlic in this dish.
- Cashews: Salty, toasty, buttery—these add richness and surprise crunch in every mouthful.
- Green Onions: Tossed in at the end for bright, fresh color and zippy flavor contrast.
Variations
One of the joys of Spicy Cashew Chicken is how easy it is to adapt to different palates, ingredient substitutions, and dietary preferences. Let’s make this recipe truly yours!
- Gluten-Free Version: Stick with 100% rice flour and gluten-free soy sauce—your chicken will still be perfectly crisp and saucy!
- Veggie-Powered: Swap chicken for cubes of extra-firm tofu or lightly steamed cauliflower florets for a vegetarian spin with all the great flavors.
- Even Spicier: Bump up the Sriracha and chili flakes, or toss in some fresh sliced Thai chilies for true fire-lovers.
- Saucy or Extra Crunchy: Love it extra saucy? Double the sauce quantities! Want pure chicken crunch? Serve half the sauce on the side for dipping.
How to Make Spicy Cashew Chicken
Step 1: Prep the Seasoned Rice Flour
In a medium bowl, whisk together rice flour, salt, pepper, paprika, and baking powder to create the flavorful coating for the chicken. This is one of those “little things” that brings a burst of flavor to every bite—don’t skip the spices!
Step 2: Make the Rice Flour Batter
Combine rice flour, all-purpose flour, salt, and pepper in a separate bowl. Gradually whisk in ice water until you get a slightly loose, pancake-like batter. Place this bowl over ice or chill it—cold batter means crispier chicken when it hits the hot oil.
Step 3: Mix the Spicy Soy-Sherry Sauce
In another small bowl or measuring cup, whisk together the hoisin, soy sauce, sherry, red wine vinegar, Sriracha, sugar, garlic, and chili flakes. This sauce is what makes Spicy Cashew Chicken unforgettable, so be generous and taste as you go!
Step 4: Coat the Chicken
Toss your chicken pieces thoroughly with the seasoned rice flour for a dry base, then dip them into the icy cold batter. Use your hands or tongs to make sure each piece is coated all over—this double-coating delivers the ultimate crunch.
Step 5: Fry Until Crispy
Heat a generous layer of oil in a large pan or wok over medium-high heat. Add coated chicken in batches, taking care not to crowd the pan. Fry until golden and crispy—about three minutes per side. If pieces stick, gently nudge them apart with a spatula.
Step 6: Sauce, Cashews & Finish
Once your chicken is crisp and just cooked through, pour in the spicy soy-sherry sauce, tumble in the toasted cashews, and toss in chopped green onions. Stir gently to coat everything—let it bubble for about one minute so the sauce thickens and clings beautifully to the chicken.
Step 7: Garnish & Serve
Scatter with extra chopped cashews, sesame seeds, and a sprinkle of fresh parsley. Bring the pan straight to the table and let everyone dig into their (soon-to-be) favorite Spicy Cashew Chicken!
Pro Tips for Making Spicy Cashew Chicken
- Super-Crunch Secret: Always keep your batter ice-cold and work in batches to avoid crowding the pan—this creates the crispest coating.
- Sauce Timing: Add the sauce just after frying, and simmer for no more than a minute—this thickens it without softening the crunchy chicken.
- Toasty Cashew Upgrade: Lightly toast cashews in a dry pan ahead of time for even more flavor and a satisfying snap.
- Flavor Customization: Want it sweeter or tangier? Taste your sauce before adding to the pan and adjust sugar or vinegar as you like.
How to Serve Spicy Cashew Chicken
Garnishes
Crown your Spicy Cashew Chicken with a flurry of toasted sesame seeds, more chopped cashews, and a handful of sliced green onions. For an extra pop of color (and just a hint of freshness), scatter a little chopped flat-leaf parsley or cilantro on top right before serving. These finishing touches make every bite sing.
Side Dishes
There is nothing like pairing this bold, saucy chicken with a steaming pile of jasmine or sticky rice—the perfect bed for soaking up all that spicy-savory goodness. If you’d like to round out the meal, toss together a quick cucumber salad, some garlicky sautéed bok choy, or your favorite roasted veggies.
Creative Ways to Present
For a fun twist, serve Spicy Cashew Chicken in individual bowls over rice for a crowd-pleasing dinner party, or pile it into lettuce wraps for a lighter, hands-on meal. If you’re feeling playful, try skewering the crispy chicken pieces and dipping them into extra sauce on the side—everyone will want seconds!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Spicy Cashew Chicken (lucky you!), tuck it into an airtight container and refrigerate for up to 3 days. The sauce keeps the chicken tender, and the flavors get deeper overnight.
Freezing
This dish can absolutely be frozen! Let the chicken cool completely, then place it in a freezer-safe container. For the crispiest results, freeze the fried chicken pieces separately from the sauce, if possible, and freeze for up to 2 months.
Reheating
To revive your leftovers, reheat Spicy Cashew Chicken in a hot oven or air fryer for maximum crispiness—spread the pieces out on a tray and warm at 375°F for 8-10 minutes. For a speedy option, the microwave works well, though the chicken won’t be quite as crunchy.
FAQs
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Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs work beautifully here—they’re extra juicy and flavorful. Just cut them into bite-sized pieces as you would the breast meat, and cook following the same instructions.
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Is there a substitute for sherry wine in the sauce?
If you don’t have sherry wine, you can use a splash of dry white wine, unseasoned rice vinegar, or even low-sodium chicken broth. The goal is to bring subtle sweetness and depth—don’t worry, it’ll still taste wonderful!
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How can I make my Spicy Cashew Chicken less spicy?
It’s easy to dial back the heat—simply reduce or omit the Sriracha and chili flakes in the sauce. If you want just a hint of warmth, use only half the amount or add a little extra sugar to mellow things out.
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Can I make the sauce ahead of time?
Yes! The Spicy Soy-Sherry sauce can be whisked together up to 3 days in advance and stored in the fridge. Just give it a quick stir before adding it to your hot chicken and cashews in the pan.
Final Thoughts
If you’re craving big flavor and a takeout favorite with a homemade twist, give this Spicy Cashew Chicken recipe a try. It’s bold, comforting, and the kind of dish you’ll be proud to share with friends or savor solo for a cozy night in. Can’t wait to hear how you make it your own—happy cooking!
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Spicy Cashew Chicken Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
- Diet: Non-Vegetarian
Description
Learn how to make a delicious copycat version of Cheesecake Factory’s Spicy Cashew Chicken at home. This recipe features tender chunks of chicken coated in a crispy rice flour batter, tossed in a flavorful and spicy soy-sherry sauce, and garnished with crunchy cashews and green onions.
Ingredients
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
Instructions
- Seasoned Rice Flour: Mix the ingredients into a bowl together.
- Rice Flour Batter: Combine all the ingredients together, in a bowl over ice. Keep COLD.
- Spicy Soy-Sherry Sauce: Combine the sauce ingredients together and mix well.
- Cooking Instructions:
- Toss the chicken with the seasoned flour.
- Put the batter into a large bowl with the chicken. Carefully combine until well coated.
- Heat canola oil in a pan on medium-high. Cook the chicken until browned and crispy on each side.
- Add sauce, cashews, and green onions to the pan. Toss until coated.
- Cook for 30 seconds to thicken the sauce.
- Garnish with sesame seeds, parsley, and crushed cashews.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 12g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 3.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg
