How To Make Copycat Cheesecake Factory’s Cashew Chicken
Make your own version of this favorite Cheesecake Factory’s Spicy Cashew Chicken. Really spicy Mandarin-style chicken dish with scallions and cashews.
Serves:
Ingredients
- ⅓cupcanola,or vegetable oil
- 1½lbschicken breast,cut into bite size chunks
- Seasoned Rice Flour
- Rice Flour Batter
- Spicy Soy-Sherry Sauce
- 8ozcashews
- 6green onions,cut into ¼- inch pieces
For Seasoned Rice Flour:
- ¾cuprice flour
- ¼tspkosher salt
- ⅛tspground black pepper
- ⅛tsppaprika
- ⅛tspbaking powder
For Rice Flour Batter:
- 1cupsRice Flour
- ¼cupall-purpose flour
- ¼tspkosher salt
- ¼tspground black pepper
- 1½cupsIce Water
For Spicy Soy-Sherry Sauce:
- 1cupHoisin sauce
- ¼cupsoy sauce
- ¼cupsherry wine
- 2tbspred wine vinegar
- 1tbspsriracha sauce
- ¼cupgranulated sugar
- 2ozfresh garlic,minced
- ¼tspred chili flakes,crushed
Instructions
-
Mix the ingredients into a bowl together. Combine all the ingredients together in a bowl over ice. Keep them cold.
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Combine the sauce ingredients together and mix well. Toss the chicken with the seasoned flour.
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Put the batter into a large bowl with the chicken. Carefully combine the two until well coated.
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Heat the canola oil in a large pan or wok on medium-high.
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Add the chicken pieces to the pan and cook for 3 minutes on each side until browned and crispy. Break apart any pieces that stay stuck together.
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Add the sauce and cashews into the pan. Add in the green onions.
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Toss all the ingredients together until well coated. Let cook for 30 seconds to a minute for the sauce to thicken.
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Garnish with sesame seeds, parsley, and crushed cashews.
Nutrition
- Calories: 884.02kcal
- Fat: 41.58g
- Saturated Fat: 7.33g
- Trans Fat: 0.17g
- Monounsaturated Fat: 21.66g
- Polyunsaturated Fat: 9.62g
- Carbohydrates: 90.08g
- Fiber: 4.60g
- Sugar: 22.84g
- Protein: 37.41g
- Cholesterol: 73.85mg
- Sodium: 1363.78mg
- Calcium: 88.45mg
- Potassium: 737.33mg
- Iron: 4.86mg
- Vitamin A: 37.50µg
- Vitamin C: 6.21mg
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