Springfield, Mo Cashew Chicken
photo by Mark & Stacy
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 4 boneless chicken breasts, cut into big bite size chunks
- 4 eggs
- 2 cups milk
- 3 cups self-rising flour
- 1 teaspoon black pepper
- 2 teaspoons salt
- peanut oil (for frying)
-
Sauce
- 3 cups water
- 4 1⁄2 teaspoons chicken bouillon granules
- 3 tablespoons cornstarch
- 2 teaspoons sugar
- 1 teaspoon salt (optional)
- 1 teaspoon oyster sauce
-
Garnish
- 6 -8 green onions, chopped
- 3⁄4 cup cashews, chopped
directions
- Chicken:.
- Sprinkle chicken pieces with salt and then dredge in flour. Set aside and let stand for 15 minutes.
- Mix eggs, milk, remaining salt and pepper in a large mixing bowl.
- Place floured chicken into egg mixture and let sit for 10 minutes.
- Remove the chicken and roll the pieces in flour again.
- Deep fry 350 degrees for 4-5 minutes until chicken is cooked and golden brown. (Other oil may be substituted, but the peanut oil will give the best color and texture.).
- Sauce:.
- Bring water to a boil and then dissolve bouillon granules.
- Remove 1/4 cup of the bouillon and cool in the fridge. Add cornstarch to cooled liquid and mix until smooth.
- Add sugar, salt, and oyster sauce to the boiling liquid.
- Slowly add the cornstarch mixture to the hot liquid and cook at a low boil, allowing to thicken.
- Serve chicken over steamed white (or fried) rice. Pour sauce on top and garnish with cashews and green onions.
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Reviews
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Wonderful dish! I did deviate from the posted recipe and added coarsely diced carrots, mushrooms, onions and bok choy. I used a wok and stir-fried the veggies in stages and while heating the peanut oil for frying the onions & carrot, I cut a medallion, 1/8 inch in thickness, of ginger root and fried that until golden and removed before continuing. Due to the high heat of wok cooking, the second dredging of chicken in flour introduced too much loose flour to the wok and caused the loose flour to burn. So I eliminated the second dredging and the chicken browned beautifully. While boiling the sauce, I also added grated ginger and a clove of pressed garlic. DO NOT skip in garnishing with the green onions. The green onions are the focal point for bringing all the flavors together and turn this recipe into a mouth-watering dish! Thank you for posting.
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Hi I'm from Springfield MO This is the most closest I have found with crispy chicken and oysters sauce. The only thing I would do to make it better is add more sauce and cashew's that's what makes this so good. Also tip: you can buy the Oysters Sauce at Wal-Mart it's called ( Hopsing cashew chicken sauce mix Springfield MO style).
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This is the real thing. I come from Nixa, Missouri, which is about ten minutes from Springfield. I have eaten Cashew Chicken exactly like this most of my life. I think the sauce might leave you a bit dry, so double it. The richer you are, the more you will enjoy this, because the more cashews it has the better it will be. For whatever reason it is also the only recipe I have found that has fried chicken the way Springfield does it, with those crispy ridges on the sides.
RECIPE SUBMITTED BY
Mark & Stacy
Washington, IL