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
- 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
- Cut chicken breasts into 1-inch pieces.
- In a shallow bowl, mix together flour, baking soda and 1 tablespoon cornstarch.
- In another dish beat eggs.
- Dip chicken pieces into flour mixture, then eggs, and flour mixture again.
- Heat peanut oil in a saucepan and deep fry coated chicken for 3 to 4 minutes. Drain on paper towels.
- In another medium saucepan heat broth to boiling. Add oyster sauce, sugar, soy sauce and white pepper.
- 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.
- Pour sauce over fried chicken and top with cashews and green onion.
- Serve with sauce to taste and steamed white rice or fried rice.