SPRINGFIELD CASHEW CHICKEN
Springfield, Missouri is the home of Cashew Chicken. This is supposed to be Leong's original recipe. Leong and his brother Gee developed this famous dish, creating a fried chicken with an Asian flair in the 1960s. This is the closest recipe I have ever found to tasting like the original. And since it is supposed to be the original, maybe that is why? There are numerous variations of this famous dish, so it is how you remember it! Make your favorite fried rice or order from your favorite restaurant to go along with the chicken. Enjoy!
Provided by Perri Pender
Categories World Cuisine Recipes Asian
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Preheat the oven to 200 degrees F (95 degrees C).
- Beat egg and 2 tablespoons water in a bowl.
- Measure flour into a separate bowl.
- Dip chicken cubes in egg mixture; remove. Roll chicken in flour until completely coated.
- Carefully place small batches of coated chicken into hot oil using a slotted spoon. Fry until chicken is golden brown and center is no longer pink, 6 to 8 minutes. Remove with a slotted spoon.
- Arrange cooked chicken on a baking sheet and place in preheated oven to keep warm while continuing to fry remaining chicken.
- Whisk 3 cups water, cornstarch, chicken bouillon cubes, oyster sauce, and white pepper together in a saucepan; simmer over medium heat until thickened, about 5 minutes.
- Pour sauce over cooked chicken to serve. Sprinkle cashews and green onions over each serving.
Nutrition Facts : Calories 507.2 calories, Carbohydrate 30.1 g, Cholesterol 122.6 mg, Fat 22 g, Fiber 1.6 g, Protein 46 g, SaturatedFat 3.8 g, Sodium 1126.1 mg, Sugar 1.3 g
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Kamogelo Sibanda
[email protected]I'm allergic to cashews, so I used peanuts instead. It was still delicious!
Maria Miranda
[email protected]This recipe is a great way to use up leftover chicken.
Mohsin Khan Niazi
[email protected]I followed the recipe exactly and it turned out perfectly! I'm so glad I found this recipe.
ruth ndanu
[email protected]This is the best cashew chicken recipe I've ever tried! I highly recommend it.
Anthony Sanderson
[email protected]I'm not sure what went wrong, but my sauce turned out grainy. I think I may have added the cornstarch too quickly.
md robel mia
[email protected]I love that this recipe uses simple ingredients that I already have on hand.
Masiyah Boi
[email protected]This recipe was a bit too spicy for my taste, but I was able to tone it down by reducing the amount of chili sauce.
Shekinah Kabongo
[email protected]I used chicken thighs instead of chicken breasts and it turned out great! The thighs were so moist and flavorful.
The Marketimg Team
[email protected]I'm not a fan of bell peppers, so I omitted them from the recipe. The dish was still delicious.
Dawit kahsaye “Devo” Tube
[email protected]This is my new favorite cashew chicken recipe! It's so easy to make and it tastes amazing.
Adepa Maame
[email protected]The sauce was a little too thin for my liking, but overall this was a good recipe.
Lehlohonolo Hluni
[email protected]This recipe is a keeper! I've made it several times and it's always a crowd-pleaser.
Heblal Yadav
[email protected]I followed the recipe exactly, but my chicken turned out dry. Not sure what went wrong.
Simone Rossouw
[email protected]This dish was a hit with my family! Everyone loved the crispy chicken and the creamy sauce.
AYAN ALI YAQOOB
[email protected]I'm not a huge fan of cashew chicken, but this recipe changed my mind! The chicken was tender and juicy, and the sauce was perfectly balanced.
Sky Page
[email protected]The cashew chicken turned out great! The sauce was a bit too sweet for my taste, but I easily fixed that by adding a little bit of lemon juice.
Alfi Shahrinepatwary
[email protected]This cashew chicken was so flavorful and easy to make! I loved that it was a one-pot meal, and the sauce was delicious.