I’ve been wanting to try this recipe since I found it but just didn’t get around to it until today.. I’m on a 34 hr. reset so time was on my side.. I needed to look it up again and found a website called Feast that got it from food.com.. One thing I sorely miss from Springfield, Mo. is the unique Cashew Chicken that’s popular there.. I’ve pasted the recipe from the Feast site.. As you can see in the pictures, when it came to the chicken coating, I used plastic coated paper bowls.. It makes clean up so easy because you don’t have to mess with the leftover flour mix, egg or drained oil.. You just toss them, highly recommended ! Anyone who isn’t familiar with oyster sauce, no worries, it doesn’t have any seafood flavor and is slightly sweet and salty.. I subbed the soy sauce with tamari because it has a richer flavor and less salty.. I also used low sodium chicken broth.. From start to finish it took about an hour and a half..
It tastes just like the cashew chicken I’ve been yearning for since I left Springfield..
This recipe for David Leong’s Springfield-style Cashew Chicken comes courtesy of The Food Channel.
Serves | 4 |
3 boneless, skinless chicken breasts
2 cups all-purpose flour
2 tsp baking soda
1 Tbsp cornstarch
3 to 4 cups peanut oil
2 cups chicken broth
2 Tbsp oyster sauce
1 Tbsp white sugar
2 Tbsp soy sauce
½ tsp ground white pepper
4 Tbsp cornstarch
1 cup cashew halves (for garnish)
1 Tbsp chopped scallions (for garnish)
| Preparation – Chicken | Cut chicken breasts into 1-inch pieces.
In a shallow bowl, mix together flour, baking soda and cornstarch. In another small bowl, beat eggs.
Dip chicken pieces into flour mixture, then egg and then flour mixture again.
In a large saucepan over high heat, heat peanut oil and transfer coated chicken pieces to deep-fry for 3 to 4 minutes. Drain cooked chicken on paper towel-lined plate and set aside.
| Preparation – Gravy | In a medium saucepan, add chicken broth and bring to a boil. Add oyster sauce, sugar, soy sauce and white pepper.
In a cup, mix cornstarch with a small amount of cold water. Slowly stir mixture into the broth to thicken and cook for another 5 minutes over medium-low heat.
Pour finished gravy over chicken and top with cashew halves and scallions. Serve with steamed white rice.