If you’re craving the ultimate takeout fake-out, look no further than this Spicy Cashew Chicken. Inspired by the Cheesecake Factory favorite, this homemade version brings together crispy chicken, velvety cashews, and a fiery-sweet sauce for a weeknight dinner that feels extra special—without ever leaving your kitchen.
Why You’ll Love This Recipe
- Restaurant-Worthy Crunch: The double-dip rice flour coating creates a perfectly crispy exterior, just like your favorite Cheesecake Factory version.
- Fiery-Sweet Sauce: The bold, balanced spicy-soy sherry sauce clings to every bite and takes this Spicy Cashew Chicken to a whole new level.
- Easy Weeknight Favorite: Don’t let the ingredients list intimidate you—this recipe comes together surprisingly fast and satisfies every craving.
- Customizable Heat: You’re in control of the spice—add extra sriracha or red chili flakes (or scale back) to make it as mild or fiery as you want.
Ingredients You’ll Need
Although the ingredient list might look a little long at first glance, each element plays an essential role in building the mouthwatering flavors and textures that make Spicy Cashew Chicken so irresistible. Gather your pantry MVPs and a few Asian staples—then the magic (and the crunch) happens!
- Chicken Breast: Boneless, skinless chicken breast gives the perfect bite-sized, tender base for all that crispy goodness.
- Canola or Vegetable Oil: This neutral oil ensures the chicken crisps up beautifully without competing with the spices and aromatics.
- Crispy Coating (Rice Flour, All-Purpose Flour, Spices, Baking Powder, Ice Water): Rice flour makes the batter light and extra crunchy while baking powder adds that coveted airy texture.
- Cashews: The star nut adds a buttery crunch and a subtle sweetness to each forkful.
- Green Onions: Fresh, punchy, and colorful—they round out the dish and add a crisp, oniony lift.
- Hoisin Sauce: Brings unmistakable sweet-savory depth and that classic glossy look.
- Soy Sauce: The savory backbone and saltiness in the Spicy Cashew Chicken sauce.
- Sherry Wine: Provides a subtle complexity and richness (don’t skip it if you want that restaurant flavor!).
- Red Wine Vinegar: Adds a lively brightness and balances the sweet notes in the sauce.
- Sriracha Sauce: The source of the spicy kick—adjust to your personal heat preference.
- Granulated Sugar: Cuts the heat and deepens the caramelized flavors as the sauce thickens.
- Fresh Garlic: Infuses the sauce with punchy, crave-worthy aroma.
- Crushed Red Chili Flakes: For a final layer of warmth in every bite.
- Kosher Salt & Black Pepper: Season both the chicken and the batter for balanced flavor from the inside out.
- Paprika: Subtle color and smokiness for the seasoned flour.
Variations
Spicy Cashew Chicken is a dream for customizing—don’t be afraid to get creative! Whether you’re cooking for dietary needs or craving a new twist, this dish is easy to adapt with what you have on hand or what you love most.
- Swap the Protein: Use boneless skinless thighs, shrimp, or even tofu for a different spin while keeping all that craveable crunch.
- Lower the Heat: Skip or reduce the sriracha and chili flakes if you’d like a milder (kid-friendly) version of this Spicy Cashew Chicken.
- Add Veggies: Toss in sautéed bell peppers, snap peas, or broccoli for color and extra nutrition.
- Make it Gluten-Free: Double check that your soy sauce is gluten-free, and you’ve got a naturally gluten-free main that everyone can enjoy.
How to Make Spicy Cashew Chicken
Step 1: Prep the Chicken and Coating
Slice your chicken breast into bite-sized chunks, making sure they’re similar in size for even cooking. Then, in one bowl, mix up your seasoned rice flour; in another, whisk together the batter ingredients over a bowl of ice to keep it extra cold—this makes the coating ultra-crispy later on.
Step 2: Coat the Chicken
Toss the chicken pieces in the seasoned rice flour, shaking off any excess. Then dunk them into the chilled rice flour batter, gently turning until well coated. This double-dipping step is what delivers that signature crunch for Spicy Cashew Chicken!
Step 3: Mix the Spicy Soy-Sherry Sauce
In a separate bowl, stir together all the sauce ingredients—hoisin, soy sauce, sherry, red wine vinegar, Sriracha, sugar, garlic, and chili flakes—until smooth and glossy. You want everything well combined so the flavor is evenly distributed later.
Step 4: Fry the Chicken
Heat the canola oil in a large pan or wok over medium-high until shimmering. Carefully lay in the battered chicken pieces (in batches if needed), cooking about 3 minutes per side until they’re golden brown and crispy. Use a spatula to break apart any pieces that stick together as they cook.
Step 5: Toss with Sauce and Cashews
Reduce the heat slightly, then pour in your spicy soy-sherry sauce. Add the cashews and chopped green onions. Toss everything together, making sure the chicken is generously coated, and let it cook for another 30 seconds to a minute—just until the sauce thickens and becomes extra glossy.
Step 6: Garnish and Serve
Transfer your Spicy Cashew Chicken to a warm dish. Top generously with more chopped cashews, a sprinkle of sesame seeds, and a handful of chopped parsley for fresh color. Now, dig in—the crispy, saucy perfection is ready!
Pro Tips for Making Spicy Cashew Chicken
- Ice-Cold Batter is Key: Keeping your rice flour batter extra cold makes the coating lighter, crunchier, and irresistibly crisp—don’t skip the bowl-over-ice trick!
- Batch Fry for Best Results: Avoid crowding the pan when frying the chicken—work in batches so each piece gets perfectly crispy, not steamed.
- Sauce Timing: Add the sauce right at the end and let it bubble for just 30–60 seconds so the coating stays crisp and the sauce clings luxuriously.
- Cashew Tip: For extra flavor, briefly toast the cashews in a dry skillet before adding them—this makes them even crunchier and brings out their buttery aroma.
How to Serve Spicy Cashew Chicken
Garnishes
A handful of thinly sliced green onions, a scattering of toasted sesame seeds, and extra chopped cashews add a beautiful crunch and visual flair to your Spicy Cashew Chicken. A light sprinkle of freshly chopped parsley gives a lovely, bright finish. Don’t forget—garnish just before serving so everything stays crisp!
Side Dishes
This dish absolutely sings over a bed of fluffy jasmine or basmati rice, soaking up all that luscious sauce. For a lighter option, spoon the Spicy Cashew Chicken over steamed broccoli, crisp snap peas, or even cauliflower rice. A side of stir-fried veggies or a cool cucumber salad rounds out the meal perfectly.
Creative Ways to Present
Serve your Spicy Cashew Chicken family style on a big platter for a wow-worthy centerpiece, or portion into individual bowls for cozy, rice-soaking goodness. For a fun party twist, pile onto lettuce cups for spicy, crunchy hand-held bites—guaranteed crowd-pleasers!
Make Ahead and Storage
Storing Leftovers
Let any leftover Spicy Cashew Chicken cool to room temperature before transferring it to an airtight container. It’ll keep in the fridge for up to 3 days—just be sure to store the garnishes separately so they stay fresh and crunchy.
Freezing
For best texture, freeze the cooked chicken and sauce separately from the garnishes and cashews. Place cooled chicken pieces in a freezer-safe bag or container, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat Spicy Cashew Chicken gently in a skillet over medium heat, adding a splash of water if the sauce needs loosening. For extra crispiness, pop the chicken pieces under the broiler for a minute or two, then toss with the reheated sauce and fresh garnishes.
FAQs
-
Can I make Spicy Cashew Chicken with chicken thighs instead of breast?
Absolutely! Boneless, skinless thighs work wonderfully in this recipe and deliver even juicier, more flavorful bites. Just cut them into similar-sized pieces and proceed with the recipe as written.
-
What’s the best way to toast cashews for this dish?
Add the cashews to a dry skillet over medium heat and stir frequently for 3–4 minutes, until golden and fragrant. Let them cool before stirring into your Spicy Cashew Chicken—they stay extra crisp this way!
-
Is there a substitute for sherry wine in the sauce?
If you don’t have sherry on hand, dry white wine or apple juice mixed with a splash of vinegar can stand in. Each brings a slightly different nuance, but the main flavors of Spicy Cashew Chicken will still shine!
-
Can I prep any parts of this recipe in advance?
Yes! The spicy soy-sherry sauce can be mixed a day ahead, and you can slice your chicken and green onions in advance. Hold off on coating and frying the chicken until just before serving for maximum crunch.
Final Thoughts
This Spicy Cashew Chicken is pure comfort—crunchy, saucy, and packed with bold flavor. If you’re craving that special-occasion restaurant dish at home, don’t wait. Give it a try and let every saucy, spicy, nutty bite transport you straight to your happy place!
Print
Spicy Cashew Chicken Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Non-Vegetarian
Description
A delicious copycat recipe for Cheesecake Factory’s Spicy Cashew Chicken, featuring tender chicken chunks coated in a crispy seasoned rice flour batter, tossed in a flavorful spicy soy-sherry sauce, and garnished with crunchy cashews and green onions.
Ingredients
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
- TO MAKE SEASONED RICE FLOUR: Mix the ingredients into a bowl together.
- TO MAKE THE BATTER: Combine all the ingredients together, in a bowl over ice. Keep COLD.
- TO MAKE THE SAUCE: Combine the sauce ingredients together and mix well.
- TO COOK THE DISH: Toss the chicken with the seasoned flour. Put the batter into a large bowl with the chicken. Carefully combine the two until well coated. Heat the canola oil in a large pan or wok on medium-high. Add the chicken pieces to the pan, and cook 3 minutes on each side until browned and crispy. Break apart any pieces that stay stuck together. Add the sauce and cashews into the pan. Add in the green onions. Toss all the ingredients together until well coated. Let cook for 30 seconds to a minute for the sauce to thicken. Garnish with sesame seeds, parsley, and crushed cashews.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 14g
- Sodium: 1020mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 65mg
