Spicy Cashew Chicken
Spicy Cashew Chicken
I spotted this recipe on another blog I happened to stumble upon called “Dinner, then Dessert”. She is calling it a copycat from The Cheesecake Factory but I haven’t been to a CF in decades so can’t comment on how close this was to that dish.
As with any recipe I see I look over the ingredients and will adjust the measurements up and down and also add new stuff. Like in this recipe I didn’t go as heavy on the hoisin sauce nor the sugar. I also bumped up on the heat side by adding more Sriracha. I also added a little fish sauce to give an extra umami punch.
Overall I liked this pretty well. As Jill put it “it’s full flavored” or “has a lot going on”. I used the full cup of hosin in my sauce but below I put the measurements I would use next time. It’s salty with a deep soy punch and while spicy it was also sweet despite me using less sugar that her recipe called for. My sauce was pretty thick and when it melds with the rice flour coating it turns from crunchy to soft which wasn’t a bad thing at all. I liked it. Also we enjoy a high ratio to cashew and chicken.
2 chicken breasts diced into bite sized pieces
1 bunch of diced green onions (separate the whites and greens)
3/4 cups of Cashews
Cilantro to garnish
Sesame Seeds for garnish
Green onions for garnish
Vegetable oil for cooking chicken
Brown Rice or your favorite rice or noodles
1/4 cup of chopped cilantro
3 minced garlic cloves
Chopped green onion “white and light green pieces)
3 cloves of garlic minced
1/2 cup Hoisin Sauce
1/4 Sherry Wine
1/4 Red Wine Vinegar
1/4 Soy Sauce
1 tbs of Fish Sauce
2 tbs of sugar
1/2 tsp of Crushed Red Chili Flakes
3/4 cups of Rice Flour
1 tsp of Kosher Salt
1 tsp of Black Pepper
2 tsp Paprika
Pinch of Baking Powder
1 1/4 cups Rice Flour
1/4 cup All-Purpose Flour
pinch of salt
pinch of pepper
1 1/4 cups cold Water
As with many of the Asian dishes Prep Work is very important because the cooking to serving time is often short. You are going to deal with two main processes 1.cooking chicken 2. making the sauce Start with the sauce by cutting your green onions and separating the white/light green from the all green parts. Chop your cilantro for the sauce but set aside some for the garnish. Mince your garlic
1. Sauce – Add everything to a pot on “low” heat. I mixed it all in a measuring cup and then poured it into the pot with the onions, cilantro and garlic. Again low heat as we are just warming it up at this point.
2. Chicken – Preheat (medium heat) a cast iron skillet with enough oil to coat the bottom. Make your dry seasoning and your rice flour wet batter and have them in two separate bowls. Cut your chicken into bite sized pieces.
When your oil is hot coat the chicken first in the dry seasoned rice flour. Then drop it in your wet batter. Shake off the access and carefully lay it in the cast iron skillet. It should sizzle. Be careful of keeping the coating light so it doesn’t splatter hot oil on you. Cook on each size for about 3 minutes until they are lightly browned. Leave room so that the chicken isn’t touching other pieces. When finished remove that batch to a wire tray to drain any access oil.
3. Chicken is done and the sauce is lightly simmering. Kick the heat up to medium low and get a nice boil or simmer to start tightening up the sauce. Make your rice. When ready to serve, pour your chicken in a large bowl and add your green onions, cashews and start coating the cooked chicken with the sauce a bit at a time until its coated well. I served mine over microwave rice and garnished with cilantro, green onions and sesame seeds.