I recently saw on a friend's blog that she had made Cheesecake Factory's Spicy Cashew Chicken. I've never eaten their cashew chicken because I never deviate from my usual fish tacos and oreo cheesecake when I go there. However, the chicken looked good enough for me to try at home.
The recipe is a little extensive and in typical form, I didn't read through everything before skipping off to the store to do by usual uninformed shopping trip. So, of course when I got home and actually had to read the recipe, I only had half of the ingredients. I made it anyway...officially making it nothing like Cheesecake Factory's spicy cashew chicken.
The other problem I had was, this recipe is made per serving. The recipe kept calling for the measurement "FZ". I have no idea what that is. I had to estimate and make enough for my whole family.
Even with half of the ingredients, and skipping one major step, this chicken was fabulous! I couldn't keep my kids out of it long enough to get it served on the rice and set on the table. They absolutely loved it.
So, if you are brave enough to try this rather time consuming recipe, feel free to try my remade, shortened version or stick to Cheesecake's original version. I will definately be remaking this at some point, the right way.
The recipe called for spicy soy sherry sauce. I didn't notice the little star next to the ingredient which indicated that I had to make this sauce from scratch. I spent a long time browsing bottles of soy sauce for a spicy sherry version. I finally settled on this sesame soy.
Spicy Cashew Chicken
2 fz peanut oil (I just poured enough oil in my skillet to cook a bunch of chicken)
6 oz. chicken breast, cut into 1-2 inch pieces (I used 6 chicken breasts, keeping in mind you will have to adjust some of your measurements. I just guessed. This ended up being enough to feed my family and another family of 5.)
3 Tbs. seasoned rice flour *
4 fz rice flour batter *
5 fz spicy soy sherry sauce *
2 oz. cashews, roasted and unsalted
1 oz green onions, chopped into 1/4 inch pieces
1/2 tsp white sesame seeds, toasted (I didn't toast)
1/2 tsp. fresh parsley, finely chopped
10 oz steamed rice
Seasoned Rice Flour
(I doubled this and used all of it instead of the 3 Tbs that is called for, to coat the chicken)
1/4 lb. rice flour
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1/4 tsp. paprika
1/4 tsp. bkg. powder
Place all of the ingredients into a bowl and mix together until evenly combined.
Rice Flour Batter
(I completely skipped this step..on accident and all was fine)
1 lb. rice flour
1/4 lb. all purpose flour
1/2 tsp. kosher salt
1/2 tsp. ground black pepper
1 qt. water (ice cold)
Place all of the the dry ingredients into a bowl and mix together until evenly combined. Add the ice cold water into the bowl and stir the ingredients together until thoroughly and evenly combined. This batter must be held on ice or in the refrigerator at all times.
Spicy Soy Sherry Sauce
4 c. hoisin sauce (this is the ingredient I didn't buy and instead used the whole bottle of sesame soy)
1 c. soy sauce
1 c. sherry wine
1/2 c. red wine vinegar
1/4 c. chili garlic paste (I also left this out)
1 c. granulated sugar (I used about 1/4 c.)
1/2 lb. fresh garlic minced
1 tsp. crushed red chili flakes
Place hoisin sauce, soy sauce, sherry wine, red wine vinegar and chili garlic paste into a mixing bowl. Stir the ingredients together until evenly blended. Add the sugar, garlic, and crushed red pepper flakes into the bowl. Continue to stir the mix until the sugar has dissolved and all the ingredients are thoroughly and evenly combined.
Now for the chicken:
Place a wok or a saute pan (or just a skillet), on medium/high heat. Add peanut oil and allow to heat.
While oil is heating, place the chicken pieces into a small mixing bowl. Sprinkle the seasoned rice flour over the chicken. Gently toss the flour and chicken together until each piece of chicken is evenly coated with the flour. (Remember, I just coated the chicken with this rice flour, skipping the next step completely).
Ladle the rice flour batter into the bowl with the chicken. Using a small rubber spatula, gently fold the ingredients together until each piece of chicken is evenly coated with the batter.
Add the batter coated chicken pieces (a little at a time) into the skillet. Spread the chicken out so that they are not too close together. Allow chickn to cook undisturbed for approximately 3-4 minutes, or until it has turned golden brown and crispy on the bottom side. Carefully turn the chicken pieces over. Continue to cook for another 3-4 minutes or until chicken has again become golden brown, crispy and is cooked all the way through. Seperate pieces of chicken if necessary while they are cooking.
Add the spicy hoisin sauce and cashews into the skillet. Stir and toss all the ingredients together until each peace of chicken is evenly coated with the sauce. Add chopped green onions into skillet. Stir and toss all of the ingredients together until evenly combined and the sauce is thickened slightly.
Place the steamed white rice into a serving bowl. Pour the spicy chicken cashew into the bowl and over the rice. Garnish with a sprinkle of sesame seeds and chopped parsley.
