Spicy cashew chicken

November 21, 2008 3:50:55 PM PST
The Cheesecake Factory shares the recipe for one of their favorite dishes.

Spicy Cashew Chicken
Serves: One Portion

2 fz. Peanut Oil
6 oz. Chicken Breast, cut into 1" to 2" pieces
3 Tbls. 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" pieces
1/2 tsp. White Sesame Seeds, toasted**
1/2 tsp. Fresh Parsley, finely chopped
10 oz Steamed White Rice (short, medium, or long grain)***

Place a wok (or saut? pan) over medium high heat. Add the peanut oil and allow to heat.

While the oil is heating place the chicken pieces into a small clean 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.

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 wok. Spread the chicken out so that they are not too close together. Allow the chicken 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 the chicken has again become golden brown, crispy, and is cooked all the way through. Separate the pieces of chicken if necessary while they are cooking.

Add the spicy hoisin sauce, and cashews, into the wok. Stir and toss all of the ingredients together until each piece of chicken is evenly coated with the sauce. Add the chopped green onions into the wok. Stir and toss all of the ingredients together until evenly combined and the sauce has 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.

* Recipes provided.
** Available at most supermarkets and specialty stores.
*** Any Asian style white rice of choice may be used after it has been prepared according to standard cooking instructions.

Seasoned Rice Flour
Yield: Approximately 1/4 lb.

1/4 lb. Rice Flour*
1/2 tsp. Kosher Salt
1/4 tsp. Ground Black Pepper
1/4 tsp. Paprika
1/4 tsp. Baking Powder

Place all of the ingredients into a clean bowl and mix together until evenly combined.

Rice Flour Batter
Yield: Approximately 6 cups (12 - 4 fz. portions)

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 dry ingredients into a clean 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 cold on ice or in the refrigerator at all times)

Spicy Soy-Sherry Sauce
Yield: Approximately 8 cups (12 - 5 fz. portions)

4 cups Hoisin Sauce*
1 cup Soy Sauce*
1 cup Sherry Wine
1/2 cup Red Wine Vinegar
1/4 cup Chili Garlic Paste*
1 cup Granulated Sugar
1/2 lb. Fresh Garlic, minced
1 tsp. Crushed Red Chili Flakes

Place the 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 granulated garlic, minced garlic, and crushed red chili flakes into the bowl. Continue to stir the mixture until the sugar has dissolved, and all of the ingredients are thoroughly and evenly combined.

*Available in the Asian section of most supermarkets, or at any Asian foods specialty store.

About Chef Daniel Serafini: Danny has been with The Cheesecake Factory Incorporated for 10 years now. He started with the company at The Cheesecake Factory of San Diego in its inaugural year, in 1999. Chef Danny has been the Executive Kitchen Manager in The Cheesecake Factory of San Francisco, one of our most high volume locations, for the past 21/2 years. Danny was born in Long Island, New York, and started as a saut? cook with the company, eventually moving all the way up to Executive Kitchen Manager, one of our highest chef rankings in our restaurants.
Website: www.cheesecakefactory.com


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