CHEESECAKE FACTORY’S SPICY CASHEW CHICKEN (COPYCAT)

ATAS

TENGAH

Cheesecake Factory’s Spicy Cashew Chicken is straight from the restaurant’s menu, this is a really spicy Mandarin-Style chicken dish with scallions and roasted cashews. It is crispy while being coated in this amazing sauce thanks to the light texture of the tempura style batter and the rice flour.

Ok, I know what you are thinking…wow this recipe is full of a ton of ingredients and looks like it takes forever. It is true, there are more steps than normal, definitely more ingredients than I normally use and the set-up does require a number of bowls.
Yes, this dish is officially high maintenance. But then you see this… at the end of all that work and you forget about all the steps and all the ingredients and all the dirty dished.

INGREDIENTS

1/3 cup canola or vegetable oil
1 1/2 pounds chicken breast cut into bite size chunks
Seasoned Rice Flour (ingredients below)
Rice Flour Batter (ingredients below)
Spicy Soy-Sherry Sauce (ingredients below)
8 ounces Cashews
6 green onions cut into 1/4? pieces

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

INSTRUCTIONS

Note: click on times in the instructions to start a kitchen timer while cooking.
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