Recipe by Dienia B.
In Springfield MO there are a ton of little stores selling this. It's good. Serve over rice.
Top Review by Mikey-Mike
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.
- 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
Directions See How It's Made
- 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.