{"id":1372,"date":"2020-01-18T14:00:37","date_gmt":"2020-01-18T22:00:37","guid":{"rendered":"http:\/\/pauldearing.com\/?p=1372"},"modified":"2023-11-20T07:42:18","modified_gmt":"2023-11-20T15:42:18","slug":"cheesecake-factorys-spicy-cashew-chicken","status":"publish","type":"post","link":"https:\/\/pauldearing.com\/?p=1372","title":{"rendered":"Cheesecake Factory\u2019s Spicy Cashew Chicken"},"content":{"rendered":"<p><em>Carrie\u2019s Notes<\/em><\/p>\n<p>Ingredients:<\/p>\n<p>1\/3 cup canola or vegetable oil<\/p>\n<p>1 \u00bd ponds chicken breast, cut into bite-sized chunks<\/p>\n<p>Seasoned rice flour (ingredients below)<\/p>\n<p>Rice Flour Batter (ingredients below)<\/p>\n<p>Spicy Soy-Sherry Sauce (ingredients below)<\/p>\n<p>8 ounces whole cashews<\/p>\n<p>6 green onions, cut into \u00bc\u201d pieces<\/p>\n<p><strong>Seasoned Rice Flour<\/strong><\/p>\n<p>\u00be cup Rice flour &#8211; \u00a0<em>\u00bc cup = 30g =&gt; 90g<\/em><\/p>\n<p>\u00bc teaspoon Kosher salt<\/p>\n<p>1\/8 teaspoon ground black pepper<\/p>\n<p>1\/8 teaspoon paprika<\/p>\n<p>1\/8 teaspoon baking soda<\/p>\n<p><strong>Rice Flour Batter<\/strong><\/p>\n<p>1 \u00bd cups Rice flour \u2013 <em>\u00bc cup = 30g =&gt;180g<\/em><\/p>\n<p>\u00bc cup All-Purpose flour<\/p>\n<p>\u00bc teaspoon Kosher salt<\/p>\n<p>\u00bc teaspoon ground black pepper<\/p>\n<p>1 \u00bd cups ice water<\/p>\n<p><strong>Spicy Soy-Sherry Sauce<\/strong><\/p>\n<p>1 cup Hoisin sauce<\/p>\n<p>\u00bc cup Soy sauce<\/p>\n<p>\u00bc cup Sherry wine<\/p>\n<p>2 tablespoons red wine vinegar<\/p>\n<p>1 tablespoon Sriracha<\/p>\n<p>\u00bc cup granulated sugar<\/p>\n<p>2 ounces fresh garlic, minced<\/p>\n<p>\u00bc teaspoon Crushed Red Chili Flakes<\/p>\n<p><strong>Instructions:<\/strong><\/p>\n<p><strong>To Make the Seasoned Rice Flour<\/strong><\/p>\n<ul>\n<li>Mix the ingredients into a bowl together<\/li>\n<\/ul>\n<p><strong>To Make the Batter<\/strong><\/p>\n<ul>\n<li>Combine all the ingredients in a bowl, over ice. Keep COLD.<\/li>\n<\/ul>\n<p><strong>To Make the Sauce<\/strong><\/p>\n<ul>\n<li>Combine the sauce ingredients and mix well<\/li>\n<\/ul>\n<p><strong>To Cook the Dish<\/strong><\/p>\n<ol>\n<li>Toss the chicken with the seasoned flour<\/li>\n<li>Put the batter in a large bowl with the chicken<\/li>\n<li>Carefully combine the two until well coated<\/li>\n<li>Heat the canola oil in a large pan or wok on medium high<\/li>\n<li>Add the chicken pieces to the pan, and cook 3 minutes on each side until browned and crispy<\/li>\n<li>Break apart any pieces that stay stuck together<\/li>\n<li>Add the sauce and cashews to the pan. Add the green onions.<\/li>\n<li>Toss all the ingredients together until well coated<\/li>\n<li>Let cook for 30 seconds to a minute for the sauce to thicken<\/li>\n<li>Garnish with sesame seeds, parsley and crushed cashews.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Carrie\u2019s Notes Ingredients: 1\/3 cup canola or vegetable oil 1 \u00bd ponds chicken breast, cut into bite-sized chunks Seasoned rice flour (ingredients below) Rice Flour Batter (ingredients below) Spicy Soy-Sherry Sauce (ingredients below) 8 ounces whole cashews 6 green onions, cut into \u00bc\u201d pieces Seasoned Rice Flour \u00be cup Rice flour &#8211; \u00a0\u00bc cup = [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[243,9],"tags":[],"class_list":["post-1372","post","type-post","status-publish","format-standard","hentry","category-carrie-lynns","category-poultry"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/1372","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1372"}],"version-history":[{"count":1,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/1372\/revisions"}],"predecessor-version":[{"id":1373,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/1372\/revisions\/1373"}],"wp:attachment":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1372"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1372"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1372"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}