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Springfield Cashew Chicken

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The American South meets Chinese. Southern fried boneless chicken breast coated, fried, and then topped with a sweet-and-spicy oyster sauce. This recipe was made famous in Springfield, Mo., where you'll find a surprising number of Chinese restaurants for a city of its size.

Why Try? A small town in southwest Missouri became famous for this dish. Maybe you'll gain notoriety in your neck of the woods when you serve this East meets South dish.

Foodie Byte: Cornstarch is the secret to this coating.

Read our story about Springfield-Style Cashew Chicken

 

Ingredients

  • 3 skinless, boneless chicken breasts
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 5 tablespoons cornstarch, divided
  • 4 eggs, beaten
  • 3 to 4 cups peanut oil for frying
  • 2 cups chicken broth
  • 2 tablespoons oyster sauce
  • 1 tablespoon white sugar
  • 2 tablespoons soy sauce
  • ½ teaspoon ground white pepper
  • 1 tablespoon chopped green onion for topping
  • 1 cup cashew halves

Preparation

  1. Cut chicken breasts into 1-inch pieces.
  2. In a shallow bowl, mix together flour, baking soda and 1 tablespoon cornstarch.
  3. In another dish beat eggs.
  4. Dip chicken pieces into flour mixture, then eggs, and flour mixture again.
  5. Heat peanut oil in a saucepan and deep fry coated chicken for 3 to 4 minutes. Drain on paper towels.
  6. In another medium saucepan heat broth to boiling. Add oyster sauce, sugar, soy sauce and white pepper.
  7. Mix remaining 4 tablespoons cornstarch with a small amount of cold water in a cup. Stir cornstarch mixture slowly into broth mixture to thicken, cook for another 5 minutes over medium-low heat.
  8. Pour sauce over fried chicken and top with cashews and green onion.
  9. Serve with sauce to taste and steamed white rice or fried rice.
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