Springfield Cashew Chicken

Springfield Cashew Chicken
  • PREP TIME
    15 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    55 mins
  • SERVING
    8 People
  • VIEWS
    51

Embark on a culinary journey to Springfield, Missouri, the celebrated home of Cashew Chicken. This recipe aspires to capture the essence of the original, a delectable creation by the Leong brothers in the 1960s. Experience the harmonious blend of crispy fried chicken and Asian-inspired flavors, a dish that has delighted palates for generations. Prepare to savor a taste of history!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    30 g
  • Cholesterol
    123 mg
  • Fiber
    2 g
  • Protein
    46 g
  • Saturated Fat
    4 g
  • Sodium
    1126 mg
  • Sugar
    1 g
  • Fat
    22 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Heat vegetable and peanut oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). (5 minutes)

02

Step

Preheat the oven to 200 degrees F (95 degrees C). (5 minutes)

03

Step

In a bowl, whisk together the egg and 2 tablespoons of water until well combined. (2 minutes)

04

Step

Place the flour in a separate bowl, ready for coating. (1 minute)

05

Step

Dip each chicken cube into the egg mixture, ensuring it's fully coated. Remove and immediately roll in the flour, pressing gently to adhere. (15 minutes)

06

Step

Carefully add the coated chicken to the hot oil in small batches, avoiding overcrowding. Fry for 6 to 8 minutes, until golden brown and cooked through. Remove with a slotted spoon and drain on a wire rack. (20 minutes)

07

Step

Arrange the fried chicken on a baking sheet and place in the preheated oven to keep warm while frying the remaining chicken. (2 minutes)

08

Step

In a saucepan, whisk together the 3 cups of water, cornstarch, chicken bouillon cubes, oyster sauce, and white pepper. Simmer over medium heat, stirring constantly, until the sauce thickens, about 5 minutes. (10 minutes)

09

Step

Pour the thickened sauce over the fried chicken, ensuring it's evenly coated. Sprinkle generously with roasted cashews and chopped green onions before serving. (2 minutes)

For an even crispier chicken, double-dip the chicken in the egg and flour mixture.
Adjust the amount of white pepper to your preference. A dash of red pepper flakes can also add a pleasant kick.
Roasting the cashews before adding them enhances their flavor and adds a delightful crunch.
Serve immediately with your favorite fried rice or steamed rice for a complete meal.

Clyde Purdy

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 17 Ratings)
Total Reviews: (10)
  • Ally Feest

    The sauce is the key, and this recipe nails it! I added a bit of ginger for extra zing.

  • Loraine Kemmer

    Next time, I'll double the sauce. It's so good, we wanted more!

  • Felipe Dietrich

    This recipe brought back so many childhood memories! Thank you for sharing.

  • Esperanza Shanahanwyman

    This recipe is spot on! It tastes just like the Cashew Chicken I remember from Springfield.

  • Roselyn Williamson

    I was a bit intimidated by the deep frying, but it was actually quite easy. The tips were very helpful!

  • Zack Bins

    Better than take-out! This is my new go-to recipe for Cashew Chicken.

  • Dianna Hudson

    I used gluten-free flour and it worked perfectly!

  • Janiya Padberg

    The perfect blend of sweet, savory, and crunchy. So delicious!

  • Keeley Hoppe

    The cooking time was very accurate, It didn't take me too long to prepare this meal.

  • Julianne Berge

    My family loved this! It's definitely going into our regular rotation.

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