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When I'm after something crunchy spicy and cozy this spicy cashew chicken always hits the spot for me. It’s my answer to the restaurant classic you love but now you can make it totally at home and it's just as saucy crispy and full of punchy heat as the original.
Made this for the first time after a friend was craving Cheesecake Factory but we couldn’t get in. Now it’s the dish everyone asks for at my game nights so it officially replaced takeout for us.
Tasty Ingredients
- Sherry wine: bumps up the flavor and brings a gentle tang – dry sherry’s your best bet
- Canola oil: great for frying because it won’t burn fast and doesn’t taste like much
- Crushed red chili flakes: totally up to you for extra heat – go easy or heavy based on what you like
- Rice flour: gets you that next-level crunch – look for it where baking stuff is or at an Asian shop
- Fresh garlic: brings a sharp tasty hit – chop it fine so it mixes in everywhere
- Soy sauce: deep salty kick with a hint of umami – any good old traditional kind works
- Kosher salt: makes the flavors pop – the flaky kind is best if you have it
- Paprika: gives a little smoke and nice color – Spanish or Hungarian kinds are extra tasty
- All-purpose flour: helps hold the batter together and adds a bit of heft
- Chicken breast: skinless boneless chunks stay juicy and let you control the shape
- Ice cold water: the secret to the crispy batter is keeping this super chilly
- Granulated sugar: ups the sweet part to balance out the spice
- Baking powder: in the batter for fluff and extra crunch – don’t skip it!
- Hoisin sauce: sticky sweet and really rich – try to grab a high-quality bottle
- Green onions: brightens everything up – slice last minute for max flavor
- Red wine vinegar: a splash brightens the sauce right up – real deal vinegar is best
- Raw cashews: you want whole raw ones for the best creamy crunchy bites – toast them if you feel like it
- Sriracha sauce: adds a clean burn – use as much as you handle
- Ground black pepper: freshly ground gives the right hit of warmth and rounds it all out
Easy Step-by-Step Directions
- Sprinkle and Finish:
- Top everything with extra parsley or cashews if you want, maybe some sesame. Serve right away over fluffy rice or eat plain while it’s piping hot.
- Toss and Sauce:
- Stir fried chicken cashews and green onions with the hot sauce right in the pan. Keep tossing until everything’s glazed and sticky. This just takes a minute, don’t walk away.
- Fry Up the Chicken:
- Get your oil hot on medium-high in a big skillet or wok. Give the chicken space and cook a few minutes per side til golden and crisp, splitting up pieces so they all get nice and crunchy.
- Dunk in Batter:
- Take floured chicken and mix it into the batter until it’s all evenly coated. This is how you get that thick crunchy shell.
- Coat in Dry Mix:
- Roll chicken in your seasoned flour so it’s totally dusted. This helps the next layer really cling and keeps things from getting soggy.
- Make Your Sauce:
- Mash up hoisin, soy sauce, dry sherry, red wine vinegar, Sriracha, sugar, garlic, and chili flakes in a bowl til shiny and smooth.
- Batter Mix Time:
- Whisk rice flour, all-purpose flour, black pepper, salt, and ice-cold water in another bowl – keep this cold by putting the bowl on some ice for max crisp.
- Mix the Dry Coating:
- Stir up rice flour, paprika, baking powder, black pepper, and salt in a big bowl so everything’s blended and flavors are all through.
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The toasted cashews make this dish special for me. My kids used to leave them in the bowl – now they ask for extras. Those family dinner moments really stick.
Storing Leftovers
Chill leftovers first, then stash in a sealed container in your fridge. To make it crispy again, pop in an oven at 375 until hot. For best crunch, keep chicken and sauce in separate containers if you can.
Swaps and Substitutions
If you’re into dark meat use boneless thighs – so much flavor. For gluten-free needs grab a flour blend made for it. Can’t find sherry? Dry sherry’s great but a shot of apple cider vinegar does the trick too.
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Best Ways to Serve
Dish it out with jasmine rice for that restaurant feeling or try some skinny noodles for something new. Pair with a cold cucumber salad or quick stir fry veggies for a fresh sidekick to all the sweet and spicy flavors.
Background Story
Cheesecake Factory made this spicy cashew chicken kind of a big deal by mashing up Chinese American tastes. The method here is part tempura frying, part classic stir fry – so you end up with super crunchy chicken coated in sweet and savory sauce.
Recipe FAQs
- → Is it important to keep the batter cold?
Definitely—for the crunchiest chicken, chill that batter with some ice. Cold batter makes the coating super light and keeps it snappy after frying.
- → Can I make that spicy sauce ahead of time?
Absolutely—just mix it up and stash it in the fridge. It keeps for about three days, ready to go whenever you need it.
- → What’s a good swap for cashews?
If you want an alternative crunchy bite, try roasted almonds or some peanuts instead. The texture switches up, but it still works great.
- → How do I keep the fried chicken from going soggy?
Don’t crowd the pan when frying. Let each batch get fully crisp, then only toss with the sauce right before you’re about to dig in.
- → How do I get the chicken extra crispy?
Make sure the oil’s piping hot and fry in smaller batches. Using cold rice flour batter helps every piece come out super crispy.
- → How can I make the sauce just right?
The combo of hoisin, sugar, and sherry takes the edge off the heat. Want it more mild or extra spicy? Just play around with the sriracha and sugar to dial in your vibe.