Springfield, Mo. Style Cashew Chicken

20170514_13123020170514_16085720170514_17231420170514_174031I’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 |

 

Chicken

 

3 boneless, skinless chicken breasts

 

2 cups all-purpose flour

 

2 tsp baking soda

 

1 Tbsp cornstarch

 

4 eggs

 

3 to 4 cups peanut oil

 

Gravy

 

2 cups chicken broth

 

2 Tbsp oyster sauce

 

1 Tbsp white sugar

 

2 Tbsp soy sauce

 

½ tsp ground white pepper

 

4 Tbsp cornstarch

 

cold water

 

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.

 

 

5 thoughts on “Springfield, Mo. Style Cashew Chicken

  1. I don’t like the usual recipe for cashew chicken, I find it bland and watery all around the country, except thiers..
    I did make a mistake this first attempt, because this recipe didn’t distinguish between raw or roasted salted cashews.. In the ingredients picture you see I picked up raw.. It didn’t make a big difference but I will use roasted salted cashews in the future for that fuller cashew taste.. But it was still great because the taste is in the sauce.. It was just a lighter cashew taste otherwise..
    When I was based out of Springfield, there would be lines at the drive thru like a Dunkin Donuts at 7am. This place would have a line at lunch and dinner times.. I’m really happy to have this recipe..
    I’m thinking I can get the total time down to one hour
    Please make sure to follow the method and flour mixture precisely.. I was talking to my Dad while prepping and he’d never heard of such a flour mixture or the flour, egg, flour coating.. He thought it would make it thick.. It really doesn’t but that too makes a difference in the end result.. I love how the last batch I fried looked darker but changed to golden when added to the sauce..
    I did not use a deep pan and only used about 8oz. of peanut oil..
    (about 3/4 of the small bottle in the picture) which is why the last batch has some darker flecks in the fried pic..
    With all the chicken, I let cook about 2 minutes and flipped them to cook about a minute and a half.. I don’t want to make room for a deep fryer because it has only one function.. But my wonderful dad has a gift for me at home.. A 10 in deep copper clad frying pan.. One of my 2 pans in the truck will go to the camp kitchen that it will replace.. My dad 💛 😊

    Like

  2. That looks unctuous and amazing. Really delicious. Can’t get many of the ingredients here … North African/Arab and Indian, lots of Italian and of course French but Oriental is difficult. Never mind …. I’m visiting my daughter in Liverpool next week so I can stock up and come back and whip up a treat!!

    Liked by 1 person

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