Description
Cheesecake Factory’s Spicy Cashew Chicken is a flavorful Asian-American dish featuring crispy chicken pieces tossed in a sweet, spicy, and tangy sauce loaded with roasted cashews and garnished with fresh green onions. This copycat recipe delivers the perfect balance of heat and savory notes, ideal for a satisfying main course served with steamed rice.
Ingredients
Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Vegetable oil for frying
- 3/4 cup roasted cashews
- 4 green onions, chopped
Sauce
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 tablespoon chili garlic sauce (adjust to taste)
- 1 clove garlic, minced
- 1/2 teaspoon ground ginger
Instructions
- Prepare the Chicken Coating: In a medium bowl, combine the cornstarch, all-purpose flour, salt, and pepper. Toss the bite-sized chicken pieces in this mixture until they are evenly coated, ensuring a crispy texture when fried.
- Fry the Chicken: Heat about half an inch of vegetable oil in a large skillet over medium-high heat. Fry the coated chicken pieces in batches for approximately 4–5 minutes each until they turn golden brown and crispy. Remove the chicken and drain on paper towels to remove excess oil.
- Make the Sauce: In a separate pan or a clean skillet, combine soy sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, minced garlic, ground ginger, and chili garlic sauce. Heat over medium heat, bringing the mixture to a gentle simmer.
- Thicken the Sauce: Stir in the prepared cornstarch slurry and continue to cook the sauce, stirring frequently, until it thickens. This should take about 2 minutes and will give the sauce a glossy consistency.
- Combine Chicken and Sauce: Add the fried chicken pieces to the thickened sauce and toss to coat them evenly. Then stir in the roasted cashews, cooking for another 1–2 minutes to warm everything through and meld flavors.
- Garnish and Serve: Garnish the spicy cashew chicken with chopped green onions for a fresh crunch and vibrant color. Serve hot, preferably with steamed rice for a complete meal.
Notes
- For a healthier alternative, bake or air-fry the chicken instead of frying it in oil to reduce fat content.
- Adjust the amount of chili garlic sauce according to your preferred spice level to tailor the heat of the dish.
