Prep 15 mins
Cook 30 mins
In Springfield MO there are a ton of little stores selling this. It's good. Serve over rice.
- 946.36 ml boneless skinless chicken, cut into chunks
- 473.18 ml flour
- 9.85 ml baking soda
- 73.94 ml cornstarch, divided
- 3 eggs, beaten
- peanut oil, for frying
- 473.18 ml chicken broth
- 29.58 ml oyster sauce
- 14.79 ml sugar
- 29.58 ml soy sauce
- 4.92 ml pepper
- rice, cooked
- 473.18 ml cashews
- 28.39 ml green onion, chopped
- In a bowl, mix the flour, baking soda and 1 tablespoon cornstarch.
- In another bowl place the beaten eggs.
- Dip chicken pieces in the flour mixture, the egg mixture, then back into the flour mixture.
- Deep fry in hot peanut oil; drain on paper towels.
- In another pan, mix the chicken broth, oyster sauce, sugar, soy sauce, pepper and 4 tablespoons cornstarch. Blend and cook until thick.
- Place chicken over rice.
- Pour sauce over chicken.
- Top with cashews and chopped green onion.
Excellent recipe. My wife is from Springfield and has always raved about Cashew Chicken. It can't be sesame chicken, or kung pao (wich has peanuts) but must be Cashew Chicken from Springfield, MO. It's a weird recipe for Chinese food. I'm used to using garlic, ginger, bean paste, chile paste, etc. when I cook Chinese, but this has none of those ingredients. You will be tempted to dress it up, but don't! Just cook it as is and you will be surprised how good this is. Be warned, though -- this does not taste like your usual Chinese food in your town. It is a unique dish in and of itself. Oh, and you may want to cut back on the pepper unless you really love a peppery sauce.
Having lived in Springfield, Missouri for 7 years, and moving back to California, I can't tell you how very happy I am to have found your recipe! We ate this every week at the many restaurants that serve this wonderful dish. I have never found any other restaurant that makes this, much to my dismay. Thanks to you, I have made it twice from my California kitchen and leaving guests raving!
This is about as close as you can get to the real Springfield Cashew Chicken. THANK YOU Dienia B!!
I like a tish of heat so added a bit of red pepper flake which really brought up the flavors in this recipe!
Have not yet tried the recipe but will very soon. Have been yearning for this recipe for 13 years!!!! Lived in Springfield & this is the BEST Cashew Chicken & is only made this way there. Have ordered in CA several different times & have always been disappointed. I could taste the oyster sauce, so I think you've hit it!!!!!!!