Best 3 Springfield Style Cashew Chicken I Recipes

**Springfield Style Cashew Chicken: A Savory Fusion of Chinese and American Flavors**

Tantalize your taste buds with the Springfield style cashew chicken, a delightful fusion dish that harmoniously blends Chinese and American culinary traditions. Originating from the city of Springfield, Missouri, this delectable dish has become a beloved favorite among locals and food enthusiasts alike. Get ready to embark on a culinary journey as we unveil the secrets behind this flavorful creation.

Our comprehensive guide features three enticing variations of the Springfield style cashew chicken recipe, each offering a unique twist on this classic dish. The original recipe stays true to the traditional flavors, employing a savory sauce made from soy sauce, oyster sauce, and chicken broth, along with a generous helping of cashews for a satisfying crunch.

For those seeking a bolder, spicier experience, the Szechuan cashew chicken recipe incorporates the fiery heat of Szechuan peppers, creating a tantalizingly spicy sauce that will set your taste buds ablaze. And for a healthier alternative, the low-carb cashew chicken recipe utilizes a clever combination of cauliflower rice and broccoli, resulting in a guilt-free version that doesn't compromise on flavor.

Whether you're a seasoned home cook or just starting your culinary adventure, our detailed instructions and helpful tips will guide you through each step of the process, ensuring a successful and satisfying cooking experience. So, gather your ingredients, prepare your kitchen, and let's embark on a delicious journey to create the Springfield style cashew chicken that will surely impress your family and friends.

Here are our top 3 tried and tested recipes!

SPRINGFIELD CASHEW CHICKEN

Springfield Cashew Chicken image

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

Ingredients

½ quart vegetable oil for frying
½ quart peanut oil for frying
1 egg
2 tablespoons water
1 ½ cups all-purpose flour
3 pounds skinless, boneless chicken breast halves, cut into 1-inch cubes
3 cups water
5 tablespoons cornstarch
6 chicken bouillon cubes
2 tablespoons oyster sauce
ground white pepper to taste
1 cup cashews
1 cup chopped green onions

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

KOBE ROUX | SPRINGFIELD, MO CASHEW CHICKEN SAUCE

Kobe Roux | Springfield, MO Cashew Chicken Sauce image

Cashew Chicken Sauce - Springfield MO Style. If you've ever eaten it, you know it's pretty good. Not very traditional, but it's good. This is a sauce recipe that pays tribute to David Leong's 1963 invention that revolutionized the Springfield, MO dining scene.

Provided by Kobe Roux

Categories Sauces

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

4 tablespoons chicken base
5 cups water
2 tablespoons butter
1 teaspoon ginger powder
3/4 teaspoon onion powder (granulated)
1/2 teaspoon garlic powder
1 1/2 teaspoons sesame oil
2 tablespoons oyster sauce
1 teaspoon maggi seasoning
2 tablespoons soy sauce
2/3 cup water
8 tablespoons cornstarch

Steps:

Combine all ingredients except the (2/3 C water and corn starch) and bring to a slow rolling boil.
Add corn starch to 2/3 C water and whisk thoroughly, then combine with boiling sauce base.
Whisk until thickened.
This sauce is actually as close as I can come to Mr. Lee's Sauce from Oriental Inn in Marshfield, MO. He's made the "BEST" Springfield-Style Cashew Chicken in America since 1982. Period.

SPRINGFIELD CASHEW CHICKEN

Springfield Cashew Chicken image

Make and share this Springfield Cashew Chicken recipe from Food.com.

Provided by Dienia B.

Categories Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

4 cups boneless skinless chicken, cut into chunks
2 cups flour
2 teaspoons baking soda
5 tablespoons cornstarch, divided
3 eggs, beaten
peanut oil, for frying
2 cups chicken broth
2 tablespoons oyster sauce
1 tablespoon sugar
2 tablespoons soy sauce
1 teaspoon pepper
rice, cooked
2 cups cashews
1/8 cup green onion, chopped

Steps:

In a bowl, mix the flour, baking soda and 1 tablespoon cornstarch.
In another bowl place the beaten eggs.
Dip chicken pieces in the flour mixture, the egg mixture, then back into the flour mixture.
Deep fry in hot peanut oil; drain on paper towels.
In another pan, mix the chicken broth, oyster sauce, sugar, soy sauce, pepper and 4 tablespoons cornstarch. Blend and cook until thick.
Place chicken over rice.
Pour sauce over chicken.
Top with cashews and chopped green onion.

Tips:

Choose the right cashews. Whole, unsalted cashews are the best choice for this recipe. Avoid using roasted or salted cashews, as they can overpower the other flavors in the dish.
Toast the cashews before using. Toasting the cashews brings out their flavor and gives them a slightly crunchy texture. You can toast the cashews in a dry skillet over medium heat for 5-7 minutes, or in a preheated oven at 350°F for 10-12 minutes.
Use a good quality soy sauce. The soy sauce is one of the key ingredients in this dish, so it's important to use a good quality one. Look for a soy sauce that is naturally brewed and has a deep, rich flavor.
Don't overcrowd the pan. When cooking the chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly and will make it more likely to stick to the pan.
Use a cornstarch slurry to thicken the sauce. A cornstarch slurry is a mixture of cornstarch and water that is used to thicken sauces. To make a cornstarch slurry, whisk together 1 tablespoon of cornstarch and 1 tablespoon of water until smooth. Then, slowly whisk the slurry into the simmering sauce until it reaches the desired consistency.

Conclusion:

Springfield-style cashew chicken is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. The chicken is tender and juicy, the cashews are crunchy and flavorful, and the sauce is sweet and tangy. This dish is sure to be a hit with your family and friends.