Springfield, MO Cashew Chicken Recipe

Ingredients:

For the Chicken:

• 2 chicken breasts, cubed
• 3 eggs
• 2 tablespoons milk
• 2 tablespoons garlic salt
• Cracked pepper
• 3 cups flour
• Canola or vegetable oil for deep frying

For the Sauce:

• 2 cups chicken broth
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• Cracked pepper
• 1/4 cup cold water
• Cornstarch (adjust for desired thickness)

Additional Ingredients:

• 2 cups steamed rice of your choice
• 1 cup chopped green onions
• 3/4 cup unsalted cashews

Instructions:

1. Begin by cooking the rice of your choice. This allows it to be ready while you prepare the rest of the cashew chicken.
2. In a medium-sized pot, whisk together 2 cups of chicken broth, 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, and cracked pepper to taste. Bring the mixture to a boil. In a separate bowl, mix 1-2 tablespoons of cold water with cornstarch (adjust for desired sauce thickness) and whisk it into the sauce. Reduce the heat to simmer and cover, stirring occasionally.
3. Preheat your deep fryer to 400 degrees, using canola or vegetable oil. While the oil is heating, cube the chicken breasts.
4. Whisk together 3 eggs and 2 tablespoons of milk in one bowl. In another bowl, combine 3 cups of flour, cracked pepper, and 2 tablespoons of garlic salt. Bread the chicken cubes by dredging them in the flour mixture, then the egg mixture, and back into the flour mixture. Place the breaded chicken cubes on a cookie sheet and freeze for about 10 minutes (you can bread more than needed and store them in the freezer).
5. After 10 minutes, start frying the chicken pieces once the oil reaches the desired temperature. Fry until they are golden brown and the centers reach a temperature of at least 165 degrees.
6. To serve, begin with a bed of steamed rice, add the fried chicken, sprinkle with chopped green onions and unsalted cashews, and generously ladle the sauce over the top. Enjoy your homemade Springfield-style cashew chicken!