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Spicy Chasew Chicken Recipes ( Copy cat Cheesecake Factory )


Spicy Chasew Chicken Recipes ( Copy cat Cheesecake Factory )


This cashew chicken is deliciously spicy and savory, and tastes almost exactly like The Cheesecake Factory’s recipe.  You won’t want takeout anymore!

 Savory with just the perfect amount of spice… hearty and filling, yet surprisingly light… this spicy cashew chicken is an amazing copycat of one of my favorite restaurant versions of cashew chicken!
One of the things I love about this cashew chicken, is that even though it’s fried, it tastes surprisingly light!  That’s due to the use of rice flour, which is used in several Chinese dishes.  It was a bit of a pain to find here in the Midwest, so if you can’t find it, I’ve heard you can substitute potato starch, cake flour, or half all purpose flour and half cornstarch.  I found it at our Whole Foods, and it was pretty cheap (in comparison to the other specialty flours).

Let’s talk about this sauce… wow.  Talk about finger-lickin good!  It’s different from regular takeout cashew chicken… it’s deeper, more complex, savory, spicy with a hint of sticky sweetness.  Simply put… it’s incredible!
The one downside of this meal is that the leftovers aren’t all that great.  Anytime you put something crispy (chicken) into something wet (sauce), it tends to go soggy and well, kinda gross.  But there’s an up side!  You probably won’t have any left anyway 
I like to serve this over my Sticky Coconut Rice… the slight sweetness of the rice works beautifully with the flavors here!

Ok, I know what you are thinking…wow this recipe is full of a ton of ingredients and looks like it takes forever. It is true, there are more steps than normal, definitely more ingredients than I normally use and the set-up does require a number of bowls.
Yes, this dish is officially high maintenance. But then you see this… at the end of all that work and you forget about all the steps and all the ingredients and all the dirty dished.
OR, you’ve actually been to the Cheesecake Factory and enjoyed this dish, so you know that while it may take a while to make, you would make it even if it took twice as long. It is just. THAT. GOOD.
The chicken in this Cheesecake Factory’s Spicy Cashew Chicken recipe has a few steps but it reads harder than it actually is to cook it! 
Tools Used in the making of this Cheesecake Factory’s Spicy Cashew Chicken recipe:
Rice Flour: To make this dish authentically I use rice flour. I have also made it using cornstarch and flour in a 1:1 ratio in the past and the flavor is a bit different but in a pinch go for it!
Hoisin Sauce: This is like Asian BBQ Sauce, a ton of flavor and easy to use.
Sherry Wine: A sweet wine, if you can’t source this or don’t have time to order online you can swap white wine since the sauce already has sugar in it.
Low Sodium Soy Sauce – I find regular soy sauce much too salty, remember you can always add salt but you can’t subtract it. Starting with low sodium allows you to alter to your tastes if necessary.

Ingredients

·         1/3 cup canola or vegetable oil
·         1 1/2 pounds chicken breast , cut into bite size chunks
·         Seasoned Rice Flour (ingredients below)
·         Rice Flour Batter (ingredients below)
·         Spicy Soy-Sherry Sauce (ingredients below)
·         8 ounces Cashews
·         6 green onions , cut into 1/4" pieces
  • 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

 

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

TO MAKE SEASONED RICE FLOUR:

1.    Mix the ingredients into a bowl together.

TO MAKE THE BATTER:

1.    Combine all the ingredients together, in a bowl over ice. Keep COLD.

 

TO MAKE THE SAUCE:

1.    Combine the sauce ingredients together and mix well.

 

TO COOK THE DISH:

1.    Toss the chicken with the seasoned flour.
2.    Put the batter into a large bowl with the chicken.
3.    Carefully combine the two until well coated.
4.    Heat the canola oil in a large pan or wok on medium high.
5.    Add the chicken pieces to the pan, and cook 3 minutes on each side until browned and crispy.
6.    Break apart any pieces that stay stuck together.
7.    Add the sauce and cashews into the pan. Add in the green onions.
8.    Toss all the ingredients together until well coated.
9.    Let cook for 30 seconds to a minute for the sauce to thicken.
10. Garnish with sesame seeds, parsley and crushed cashews.

NOTES

** feel free to serve this over any type of rice you'd like, or even over some steamed broccoli** cooking time is approximate, as depending on the size of your pan, you may be able to fit more or less chicken than I did**


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