Description
This copycat recipe of Cheesecake Factory’s Spicy Cashew Chicken features tender chicken chunks coated in a crispy rice flour batter, tossed in a spicy soy-sherry sauce, and topped with crunchy cashews and green onions.
Ingredients
Units
Scale
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
- 1/3 cup canola or vegetable oil
- 1 1/2 pounds chicken breast, cut into bite size chunks
- 8 ounces Cashews
- 6 green onions, cut into 1/4” pieces
Instructions
- Prepare Seasoned Rice Flour: Mix all ingredients in a bowl.
- Prepare Rice Flour Batter: Combine all ingredients in a separate bowl.
- Prepare Spicy Soy-Sherry Sauce: Mix all sauce ingredients in a saucepan over low heat until sugar dissolves.
- Cook Chicken: Coat chicken in seasoned rice flour, dip in batter, and fry in hot oil until golden brown.
- Combine: Toss fried chicken in spicy sauce, then add cashews and green onions. Serve hot.
Notes
- You can adjust the spiciness of the sauce by adding more or less Sriracha sauce.
- For a healthier version, you can bake the coated chicken instead of frying it.
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg