Best 5 Springfield Style Cashew Chicken Ii Recipes
**Springfield-Style Cashew Chicken: A Culinary Symphony of Sweet, Savory, and Crunchy Textures**
Get ready to embark on a culinary journey to Springfield, Missouri, where a unique and delectable dish called Cashew Chicken awaits. This dish, a harmonious blend of sweet, savory, and crunchy flavors, has gained immense popularity, captivating the taste buds of food enthusiasts worldwide. Join us as we delve into the secrets behind this beloved dish, exploring the carefully curated recipes that bring this flavor sensation to life.
From the golden-brown, crispy chicken coated in a sweet and tangy sauce to the vibrant medley of vegetables, each element of Springfield-Style Cashew Chicken contributes to its irresistible charm. Discover the art of creating the perfect sauce, balancing the right proportions of soy sauce, rice vinegar, brown sugar, and pineapple juice to achieve a harmonious equilibrium of flavors. Learn the techniques for achieving perfectly cooked chicken, tender and succulent on the inside, while maintaining a crispy, golden-brown exterior.
But the journey doesn't stop there. This article presents a collection of diverse recipes that showcase the versatility of Springfield-Style Cashew Chicken. Explore variations that incorporate different vegetables, such as broccoli, bell peppers, and carrots, adding vibrant hues and textures to the dish. Discover the secrets of creating a gluten-free version, ensuring that everyone can savor this culinary delight.
Whether you're a seasoned chef or just starting your culinary adventures, this article provides a comprehensive guide to mastering Springfield-Style Cashew Chicken. With step-by-step instructions, helpful tips, and a treasure trove of flavor combinations to experiment with, you'll be able to recreate this restaurant-quality dish in the comfort of your own kitchen. So, prepare to tantalize your taste buds and embark on a flavor-filled odyssey with Springfield-Style Cashew Chicken.
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
[GLUTEN-FREE!!!] SPRINGFIELD STYLE CASHEW CHICKEN
![[gluten-Free!!!] Springfield Style Cashew Chicken image](https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/30/92/88/picTfsKQX.jpg)
For anyone who misses the fun of Springfield, Mo Style Cashew Chicken. If you're gluten-free like me, use the following method to fry: Mix 1 part Rice flour, 1 part Tapioca starch, 1 part Cornstarch with whatever spices you like. Split this mixture in to two bowls. In a third bowl, beat 2 eggs and add between 1/4 and a 1/2 cup of milk, until it just forms an emulsion. Set up the bowls like so: Flour, Eggs, Flour. Now, take your cut up chicken bits, drop in the first flour bowl and coat lightly, but completely. Move to egg mixture, I let it soak for about 10 seconds. Last, drop in the last flour bowl and cover well. Drop in a hot pan with 1/4 inch or so of oil and cook for 3 minutes on each side, or until brown.
Provided by Kristi Waterworth
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all sauce ingredients, simmer and stir until thickened.
- Serve on a bed of rice with cashews and green onions on top.
- Delish.
Nutrition Facts : Calories 352, Fat 21.6, SaturatedFat 6.2, Cholesterol 105.3, Sodium 806, Carbohydrate 9.8, Fiber 0.1, Sugar 3.1, Protein 27.7
SPRINGFIELD, MO CASHEW CHICKEN
My grandparents lived in Joplin, MO (just down the road from Springfield) and this has always been one of my favorite comfort foods. This is very different from the cashew chicken found in Asian restaurants in the rest of the country. It has been westernized almost to the point of not being Asian at all, but has become a regional favorite. This recipe has been adapted from a recipe found on Grouprecipes.com which is said to be the original recipe from Leong's Tea House in Springfield. I'm not sure if that's true, but it's pretty close to what I grew up with. Prep time includes the resting time for the chicken. The original recipe called for 9 tsp bouillon granules, but we thought it was a bit overpowering so we decreased it slightly. It's also possible to substitute the bouillon with 3 cups of reduced sodium chicken broth.
Provided by Mark and Stacy
Categories Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Chicken:.
- Sprinkle chicken pieces with salt and then dredge in flour. Set aside and let stand for 15 minutes.
- Mix eggs, milk, remaining salt and pepper in a large mixing bowl.
- Place floured chicken into egg mixture and let sit for 10 minutes.
- Remove the chicken and roll the pieces in flour again.
- Deep fry 350 degrees for 4-5 minutes until chicken is cooked and golden brown. (Other oil may be substituted, but the peanut oil will give the best color and texture.).
- Sauce:.
- Bring water to a boil and then dissolve bouillon granules.
- Remove 1/4 cup of the bouillon and cool in the fridge. Add cornstarch to cooled liquid and mix until smooth.
- Add sugar, salt, and oyster sauce to the boiling liquid.
- Slowly add the cornstarch mixture to the hot liquid and cook at a low boil, allowing to thicken.
- Serve chicken over steamed white (or fried) rice. Pour sauce on top and garnish with cashews and green onions.
Nutrition Facts : Calories 928.2, Fat 35.9, SaturatedFat 10.8, Cholesterol 296.2, Sodium 3514.2, Carbohydrate 94.9, Fiber 4.1, Sugar 4.7, Protein 54.7
CASHEW CHICKEN II
Diced chicken simmered with the Asian flavors of soy sauce, bamboo shoots and water chestnuts and topped with cashews, of course! This is a delicious and easy recipe, perfect for families on the go, like mine.
Provided by Gweneth
Categories World Cuisine Recipes Asian
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium high heat. Saute chicken until it turns white, then season with salt and pepper and add broth, soy sauce, celery, bamboo shoots and water chestnuts. Cover skillet, reduce heat to low and simmer for 5 minutes.
- Beat cornstarch and water together in a small bowl, then blend into skillet mixture and heat through until thick and bubbly. Sprinkle with cashews and serve.
Nutrition Facts : Calories 354 calories, Carbohydrate 20.9 g, Cholesterol 38.7 mg, Fat 23.1 g, Fiber 2.6 g, Protein 17.7 g, SaturatedFat 4.2 g, Sodium 746.9 mg, Sugar 3.2 g
SPRINGFIELD CASHEW CHICKEN
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
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:
- For the best flavor, use fresh ingredients whenever possible.
- If you don't have cashew nuts, you can substitute another type of nut, such as almonds or peanuts.
- To make the sauce thicker, add a cornstarch slurry (equal parts cornstarch and water) to the pan and cook until the sauce thickens.
- If you want a spicier dish, add more chili peppers or chili sauce to the recipe.
- Serve the cashew chicken with rice, noodles, or vegetables.
Conclusion:
Springfield-style cashew chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet, savory, and spicy flavors is sure to please everyone at the table. With just a few simple ingredients and steps, you can create a restaurant-quality cashew chicken dish that will impress your family and friends. So next time you're looking for a quick and easy meal that is packed with flavor, give Springfield-style cashew chicken a try. You won't be disappointed!
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