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Cheesecake Factory Spicy Cashew Chicken

Submitted by: | Source: supposedly the Cheesecake Factory...found online after much searching...this is my fav at Cheesecake Factory! Modified for home cooking...

2010-06-16 Other
4.2 12

I've made this and it does taste like the one at Cheesecake Factory

  • Servings: 2-4
  • Prep Time: 30 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 45-60 minutes

Ingredients:

1 lb Chicken Tenders, 1" pieces
Rice Flour (recipe Follows)
Rice Flour Batter, recipe follows
¼ cup Peanut Oil
Cashew Sauce, recipe follows
½ cup Cashews
½ cup Green Onions, chopped
White Rice
1 tsp Black & White Sesame Seeds
1 Sprig Italian Parsley, chopped
Rice Flour Batter*
1 cup Rice Flour
¼ cup All-purpose Flour
½ tsp Kosher Salt
½ t. tsp Pepper
1 cup Ice Cold Water
Seasoned Rice Flour*
½ cup Rice Flour
½ tsp Kosher Salt
¼ tsp Pepper
¼ tsp Paprika
¼ tsp Baking Powder
Spicy-soy-sherry Sauce*
Yield Approx 4 Cups
2 cups Hoisin Sauce
½ cup Soy Sauce
½ cup Sherry Wine
¼ cup Red Wine Vinegar
3 tsp Chili Garlic Paste
½ cup Sugar
5 cloves Fresh Garlic, minced
½ tsp Crushed Red Chili Flakes

Directions:

Place the hoisin sauce, soy sauce, sherry wine, red wine vinegar, and chili garlic paste into small mixing bowl and stir to blend. Add sugar, garlic, crushed red chili flakes and stir until sugar is dissolved. Set aside.

Place all ingredients for rice flour batter into a clean bowl and mix. Add cold water and stir til combined.

Place all ingredients for seasoned rice flour into clean bowl and mix together.

Using a wok or saute pan over medium heat, add peanut oil and allow to heat. Meantime, place chicken pieces into a small clean mixing bowl and sprinkle rice flour over the chicken. Gently toss together until each piece of chicken is evenly coated with flour. Pour the rice flour batter into the bowl with the chicken and using a small rubber spatula gently fold the ingredients together until each piece of chicken in evenly covered with batter. Add the battered chicken a piece at a time to the wok. Spread out so they are not too close together. Allow to cook until they are golden brown, crispy, and cooked all the way through. Separate the pieces of chicken if necessary while cooking.

Add the spicy hoisin sauce, cashews, into the wok. Stir and toss ingredients until each piece of chicken is evenly coated with sauce. Add the chopped green onions and stir and toss all together until evenly combined and sauce has thickened slightly. Garnish with sprinkle of sesame seeds and chopped parsley. Serve with rice.

*You may need to make a trip to the Asian Market to get ingredients...esp the rice flour. It is much lighter and more authentic with that flour.