Prep 1 hr
Cook 15 mins
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.
- 907.18 g chicken, cut in to bite sized bits, breaded and fried
- green onion, chopped
- rice, prepared
- 236.59 ml chicken stock
- 118.29 ml water
- 9.85 ml sugar
- 9.85 ml oyster sauce
- 9.85 ml soy sauce
- 29.58 ml cornstarch
- Combine all sauce ingredients, simmer and stir until thickened.
- Serve on a bed of rice with cashews and green onions on top.
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