Bold Spicy Cashew Chicken Cheesecake Factory

Bringing the Cheesecake Factory’s spicy cashew chicken into your own kitchen means big flavors and textures without ordering out. The crunchy bite, sweet-spicy sauce, and richness turn a regular dinner into a fun project when cravings hit hard.

The first time I tried it, I knew I’d need to crack the secret. Now whenever this is on the table, folks immediately ask how to make it after just one bite.

Irresistible Ingredients

• Ice water: key for super crispy batter—drop in some cubes and keep it chilled
• All-purpose flour: holds the coating together—choose unbleached for best crunch
• Kosher salt and black pepper: add flavor everywhere—always go for freshly cracked black pepper
• Baking powder: makes the coating puff—double check it's not expired
• Granulated sugar: balances the sauce—plain cane sugar works perfectly
• Crushed red chili flake: brings the heat—crank it up if you want it really spicy
• Fresh garlic: gives that classic punch—look for bulbs without any green bits
• Sriracha: adds the fiery kick—choose one with peppers and garlic high up the ingredient list
• Red wine vinegar: brings brightness and tang that wakes up the flavors
• Sherry wine: adds a sharp lift—go for dry sherry if you can
• Soy sauce: main umami base—pick naturally brewed types for clean taste
• Hoisin sauce: creates that shiny sweet layer—scan store options and grab one without extra additives
• Green onions: round out the dish with freshness—pick crisp, bright bunches
• Cashews: salty and rich—whole roasted ones stay crunchy
• Canola or vegetable oil: keeps frying even—pick high smoke point oil for this
• Rice flour: gives that delicate crunch—find the finest grind for the best texture
• Chicken breast: slice into chunks for juicy pieces—choose the most firm, fresh breasts you can get

Simple Step-by-Step

Finish and Garnish:

Scoop the chicken into bowls, sprinkle on some extra chopped cashews, sesame seeds, and a few leaves of parsley or herbs if you’ve got them for a burst of color

Sauce and Combine:

Once the chicken’s fried golden and crunchy, pour on the sauce and add in the cashews, then throw in green onions and give it all a gentle toss—let that sauce coat everything and simmer just a minute to get shiny

Fry the Chicken:

Get your oil hot in a big pan or wok, then lay in the chicken—leave room between pieces and cook each side for three-ish minutes, flipping so all sides brown up, and make sure to break up any if they’re sticking together

Coat the Chicken in Batter:

Drop the floured pieces into the chilled batter, mixing so every chunk gets a good coating—make sure they don’t clump

Prep the Chicken:

Dice the breasts into same-sized bites so they cook evenly—get them all tossed in seasoned rice flour until nothing’s left dry

Mix the Spicy Soy-Sherry Sauce:

In a big bowl, blend hoisin, soy sauce, sherry, red wine vinegar, sriracha, sugar, fresh garlic, and chili flakes—make sure it’s super smooth, then set aside, because this gives all the flavor

Make the Rice Flour Batter:

In a bowl over ice, whisk together all-purpose and rice flour with salt, pepper, and icy cold water—mix it fast so the batter stays really cold and smooth

Make the Seasoned Rice Flour:

Now, in another bowl, stir up rice flour, salt, pepper, a sprinkle of paprika, and baking powder—make sure it’s totally mixed so the seasoning is spread everywhere

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Tossing in those golden cashews right before serving is the best part, watching them stick to that thick shiny sauce. I remember my first time perfecting the glossy finish after a few attempts—it’s become a go-to triumph at family dinners now.

Easy Storage

Keep leftovers sealed up in the fridge, good for three days. A quick warmup in a pan with just a splash of water brings back the sauce and keeps the chicken crunchy. Freeze extras flat and warm them straight from the freezer either in a covered skillet or baked in the oven.

Ingredient Swaps

Swap in boneless thighs if you want even juicier bites. Don’t have sherry? Go with dry white wine or apple cider vinegar plus a tiny bit of sugar. Cornstarch will work if you’re missing rice flour (it just comes out a bit thicker). For hoisin, you can use a little miso and honey mixed as a backup.

How to Serve

Pile this on top of hot jasmine or brown rice to soak up all the saucy bits. Sides like steamed broccoli or snap peas make it pop. For quick lunches, pack leftovers with extra green onion and squeeze some lime on top.

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History and Fun Facts

The Cheesecake Factory menu is all about creative mashups like this one, blending American comfort and Chinese flavors with their signature California twist. It got super popular by balancing sweet, spicy, and salty, inspiring tons of home cooks to whip up their own versions on busy nights.

FAQs About the Recipe

→ Why does the sauce pack such a kick?

You get heat and tang because the sauce mixes hoisin, soy sauce, sherry wine, sriracha, a dash of vinegar, red chili flakes, and a bunch of garlic together.

→ What's the secret to keeping chicken super crispy?

You need to coat the chicken in rice flour that’s seasoned, dip it in cold batter, and fry everything at medium-high so it stays crunchy.

→ Why toss in cashews—does it change the taste or the crunch?

Cashews do it all! They make the chicken crunchier and taste extra rich, plus they play off the spicy sauce and soft chicken.

→ Can I dial the heat up or down?

For sure! Leave out chili flakes or use less sriracha for less heat—or pour in a little extra for a stronger kick.

→ What goes well on the side?

Serve this with brown rice, fluffy jasmine rice, or mix in simple veggies—stir-fried greens work great, too.