Springfield-Style Cashew Chicken

Ingredients

• 2 cups peanut oil for frying

• 2 cups all-purpose flour

• 5 tablespoons cornstarch, divided

• 2 teaspoons baking soda

• 3 eggs, beaten

• 4 skinless, boneless chicken breasts, cut into 1-inch pieces

• 2 cups chicken broth

• 2 cups cashew halves

• 2 tablespoons chopped green onions

• 2 tablespoons oyster sauce

• 2 tablespoons soy sauce

• 1 tablespoon white sugar

• 1 teaspoon ground white pepper

• 4 tablespoons cold water, or as needed

Instructions

1. Preheat the oven to 200°F (95°C). Heat oil in a large skillet to 350°F (175°C) and line a baking sheet with foil.

2. While the oil is heating, whisk together flour, 1 tablespoon cornstarch, and baking soda in a shallow bowl. In another shallow bowl, whisk the eggs. Coat the chicken pieces by dipping them in the flour mixture, then the eggs, and back into the flour mixture.

3. Working in batches, deep-fry the coated chicken in the hot oil for 3 to 4 minutes, or until golden and crisp. Drain on paper towels.

4. While frying the chicken, bring the broth to a boil in a medium saucepan. Arrange the cashews and green onions on the prepared baking sheet.

5. Add oyster sauce, soy sauce, sugar, and white pepper to the boiling broth. Mix the remaining 4 tablespoons cornstarch with cold water to form a slurry, then slowly stir the slurry into the boiling broth to thicken. Let it simmer for another 5 minutes on medium-low heat.

6. Meanwhile, heat the cashews and green onions in the preheated oven for about 5 minutes.

7. Pour the sauce over the fried chicken and garnish with the toasted cashews and green onions.

Note from the Editor:

The nutritional information provided for this recipe includes the total amount of breading ingredients. However, the actual amount consumed may vary. We have calculated the oil absorption for frying based on a retention rate of 10%, though this can change depending on cooking time, temperature, ingredient density, and the specific type of oil used.

Nutritional Information (per serving)