If you have ever wondered how to capture that irresistible blend of heat, crunch, and deep flavor that makes the Cheesecake Factory’s Spicy Cashew Chicken Recipe such a standout, you are in for a treat. This dish perfectly balances tender chicken chunks with the satisfying crunch of toasted cashews, all wrapped in a luscious, spicy-sweet sauce that dances on your taste buds. Making this at home feels special yet surprisingly doable, giving you a restaurant-quality meal with homemade warmth and freshness. Whether you’re feeding family or impressing friends, this recipe delivers an exciting spin on a beloved classic.
Ingredients You’ll Need
The magic behind Cheesecake Factory’s Spicy Cashew Chicken Recipe lies in using simple, thoughtfully paired ingredients that build layers of texture and flavor. Each component—from the crunchy cashews to the vibrant green onions—plays a critical role, while the carefully balanced spices in the batter add a subtle heat that makes the dish memorable.
- 1/3 cup canola or vegetable oil: Ideal for frying to get that perfect crispy exterior on the chicken.
- 1 1/2 pounds chicken breast, cut into bite-size chunks: The tender protein base that absorbs all the wonderful sauce flavors.
- 8 ounces cashews: Adds an irresistible nutty crunch that contrasts with the tender chicken.
- 6 green onions, cut into 1/4-inch pieces: Provides freshness and a mild oniony bite that brightens the dish.
- 3/4 cup rice flour: Used in the initial coating to give a light, crispy texture.
- 1/4 teaspoon kosher salt: Enhances the flavor without overpowering it.
- 1/8 teaspoon ground black pepper: Adds subtle warmth to the crispy coating.
- 1/8 teaspoon paprika: Introduces a smoky undertone for depth.
- 1/8 teaspoon baking powder: Helps create a light, airy batter.
- 1 1/2 cups rice flour: Blended with all-purpose flour in batter for perfect crunch.
- 1/4 cup all-purpose flour: Balances the batter’s texture for a flawless coating.
- 1/4 teaspoon kosher salt: Seasoning for the batter itself.
- 1/4 teaspoon ground black pepper: Mild heat inside the batter to complement the chicken.
- 1 1/2 cups ice water: Keeps the batter cool, ensuring maximum crispiness when fried.
- 1 cup hoisin sauce: Adds a sweet, tangy base with a hint of umami pleasing to the palate.
- 1/4 cup soy sauce: Brings saltiness and depth to the sauce.
- 1/4 cup sherry wine: Adds subtle complexity and a touch of sweetness to the sauce.
- 2 tablespoons red wine vinegar: Contributes brightness and balances richness.
- 1 tablespoon sriracha sauce: Delivers the signature spicy kick that defines this dish.
- 1/4 cup granulated sugar: Perfectly balances heat and tartness with sweetness.
- 2 ounces fresh garlic, minced: Essential for robust flavor and aromatic punch.
- 1/4 teaspoon crushed red chili flakes: Adds an extra layer of heat that warms every bite.
How to Make Cheesecake Factory’s Spicy Cashew Chicken Recipe
Step 1: Prepare Chicken and Cashews
Start by cutting the chicken breasts into bite-size chunks for easy cooking and eating. Toast the cashews lightly in a dry pan until golden and fragrant—this step amps up their flavor and crunch remarkably, making every bite a satisfying contrast.
Step 2: Create the Batter
Mix the rice flour, all-purpose flour, kosher salt, black pepper, and baking powder in a bowl. Slowly whisk in the ice water to form a smooth, slightly thick batter. Keeping the batter cold is key—it ensures a crispy, delicate coating on the chicken once fried.
Step 3: Batter and Fry the Chicken
Dip each chicken piece into the batter, making sure it’s fully coated, then carefully place them into hot oil heated in a deep skillet or wok over medium-high heat. Fry the chicken chunks until they are golden and crisp, about 4 to 5 minutes. Remove and drain on paper towels to keep them perfectly crunchy.
Step 4: Prepare the Spicy Cashew Sauce
In a separate saucepan, combine hoisin sauce, soy sauce, sherry wine, red wine vinegar, sriracha, sugar, minced garlic, and crushed red chili flakes. Heat gently, stirring until the sugar dissolves and the sauce is fragrant and well-blended. This sauce packs the bold flavors that define the dish.
Step 5: Combine and Finish
Toss the fried chicken chunks with the prepared sauce, stir in toasted cashews and sliced green onions, and cook just until everything is heated through and coated evenly. The spicy, slightly sweet glaze clings to the crispy chicken beautifully, creating that signature Cheesecake Factory experience.
How to Serve Cheesecake Factory’s Spicy Cashew Chicken Recipe
Garnishes
Adding a sprinkle of freshly chopped green onions or a pinch of toasted sesame seeds on top enhances the dish’s appearance and adds subtle freshness and nuttiness. A wedge of lime on the side can brighten each bite wonderfully with a quick squeeze.
Side Dishes
This spicy cashew chicken pairs perfectly with simple jasmine or basmati rice to soak up all that savory sauce. For a lighter touch, serve alongside steamed or stir-fried vegetables such as broccoli, snap peas, or baby bok choy to balance the dish’s richness.
Creative Ways to Present
For a family-style feast, serve the chicken in a large colorful bowl surrounded by bowls of rice and sides, encouraging everyone to dig in together. Or, get playful by turning it into lettuce wraps, letting the crisp greens provide a refreshing crunch contrasting with the spicy, saucy chicken.
Make Ahead and Storage
Storing Leftovers
Any leftover Spicy Cashew Chicken keeps well stored in an airtight container in the refrigerator for up to three days. Keep the cashews separate if you want to maintain their crunch, or add fresh ones while reheating for maximum texture.
Freezing
This dish is best enjoyed fresh because the crispy chicken can lose its texture in the freezer. However, you can freeze the cooked chicken and sauce separately in freezer-safe containers for up to one month. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, gently warm the chicken and sauce in a skillet over medium heat, adding a splash of water or broth if necessary to loosen the sauce. For extra crispness, pop the chicken under a broiler for a minute or two, watching carefully to avoid burning.
FAQs
Can I use a different type of nut instead of cashews?
Absolutely! While cashews are traditional and provide that soft crunch, you can substitute almonds, pecans, or even peanuts depending on your preference and what you have on hand. Just toast them lightly to enhance their flavor.
Is this recipe very spicy?
The heat level is moderate and well-balanced with the sweetness in the sauce, making it enjoyable for most palates. If you want it milder, reduce or omit the chili flakes and sriracha; for more heat, feel free to add extra.
What if I don’t have sherry wine?
You can substitute dry white wine or a mild rice wine vinegar to keep the acidity and depth that sherry brings. Avoid using sweet wines, as they can change the dish’s flavor profile.
Can I make this gluten-free?
Yes! Just use gluten-free all-purpose flour and check that your soy sauce is gluten-free. The rest of the ingredients are naturally gluten-free, so the dish remains delicious without any gluten.
How long does it take to make this recipe?
The full preparation and cooking time is around 50 minutes, making it a perfect option for a weekend dinner or when you want to impress guests without spending all day in the kitchen.
Final Thoughts
Bringing Cheesecake Factory’s Spicy Cashew Chicken Recipe into your home kitchen is like inviting a little bit of magic to your dinner table. With its combination of crispy chicken, bold spicy sauce, and nutty crunch, it’s a dish that delights every time. Give it a try—you’ll find it quickly becoming one of your favorite go-to recipes to share with loved ones.
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 Dish
- Method: Frying
- Cuisine: American-Chinese
Description
A deliciously spicy and crunchy chicken dish inspired by Cheesecake Factory’s Spicy Cashew Chicken, featuring tender bite-sized chicken breast pieces coated in a crispy flour batter, stir-fried with crunchy cashews, green onions, and a flavorful sauce made with hoisin, soy, and sriracha for a perfect blend of sweet, spicy, and savory flavors.
Ingredients
Chicken & Marinade
- 1 1/2 pounds chicken breast, cut into bite-size chunks
- 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
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
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
Other
- 1/3 cup canola or vegetable oil
- 8 ounces cashews
- 6 green onions, cut into 1/4-inch pieces
Instructions
- Prepare Chicken: Cut the chicken breasts into bite-sized chunks. In a bowl, combine the 3/4 cup rice flour with kosher salt, black pepper, paprika, and baking powder. Toss the chicken pieces in this mixture to coat evenly and set aside.
- Make the Batter: In a separate bowl, whisk together 1 1/2 cups rice flour, all-purpose flour, salt, and pepper. Gradually add ice water while stirring to create a smooth, slightly thick batter perfect for coating the chicken.
- Heat Oil: Pour the canola or vegetable oil into a large skillet or wok and heat over medium-high heat until hot but not smoking—around 350°F (175°C) if using a thermometer.
- Fry Chicken: Dip each coated chicken chunk first into the batter, allowing excess to drip off, then carefully place them in the hot oil. Fry in batches to avoid overcrowding, turning occasionally until golden brown and cooked through, approximately 5-7 minutes per batch. Remove and drain on paper towels.
- Prepare Sauce: In a bowl, mix hoisin sauce, soy sauce, sherry wine, red wine vinegar, sriracha sauce, granulated sugar, minced garlic, and crushed red chili flakes until well combined.
- Stir-fry Cashews & Green Onions: In the same skillet or wok, reduce heat to medium. Remove excess oil leaving about 1 tablespoon. Add cashews and stir-fry for about 2 minutes until fragrant and lightly toasted. Add green onions and cook for an additional minute.
- Combine All: Return the fried chicken to the skillet. Pour the prepared sauce over the chicken, cashews, and green onions. Toss everything together and cook for another 2-3 minutes, allowing the sauce to thicken and coat the ingredients evenly.
- Serve: Transfer the spicy cashew chicken to a serving dish and serve hot, best accompanied by steamed rice or noodles.
Notes
- Use fresh garlic for the best flavor impact in the sauce.
- Frying in batches ensures chicken pieces stay crispy and cook evenly.
- Adjust sriracha and crushed red chili flakes to control the heat level according to your preference.
- Cashews can be toasted in advance for convenience and enhanced crunch.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
