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
Scale
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.
