[gluten-Free!!!] Springfield Style Cashew Chicken

READY IN: 1hr 15mins
Recipe by Kristi Waterworth

For anyone who misses the fun of Springfield, Mo Style Cashew Chicken. If you're gluten-free like me, use the following method to fry: Mix 1 part Rice flour, 1 part Tapioca starch, 1 part Cornstarch with whatever spices you like. Split this mixture in to two bowls. In a third bowl, beat 2 eggs and add between 1/4 and a 1/2 cup of milk, until it just forms an emulsion. Set up the bowls like so: Flour, Eggs, Flour. Now, take your cut up chicken bits, drop in the first flour bowl and coat lightly, but completely. Move to egg mixture, I let it soak for about 10 seconds. Last, drop in the last flour bowl and cover well. Drop in a hot pan with 1/4 inch or so of oil and cook for 3 minutes on each side, or until brown.

Top Review by Andrea H.

Coming from someone who has lived in springfield their entire life... This recipe is rediculously BLAND!! I had to add lots of garlic and salt. Also , the sauce did not thicken very well after 20 minutes of waiting. Does not deserve the title

Ingredients Nutrition


  1. Combine all sauce ingredients, simmer and stir until thickened.
  2. Serve on a bed of rice with cashews and green onions on top.
  3. Delish.

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