Springfield Style Cashew Chicken I recipe

6 servings

4 skinless, boneless chicken breasts

2 cups all-purpose flour

2 teaspoons baking soda

5 tablespoons cornstarch

3 eggs, beaten

1 tablespoon peanut oil

2 cups chicken broth

2 tablespoons oyster sauce

1 tablespoon white sugar

2 tablespoons soy sauce

1 teaspoon ground white pepper

1/8 cup chopped green onion for topping

2 cups cashew halves

Cut the chicken breasts into 1 inch pieces.

In a shallow dish or bowl, mix together the flour, baking soda and 1 tablespoon of the cornstarch.

In another dish or bowl beat the eggs.

Dip chicken pieces into flour mixture, then eggs, then flour mixture again.

Heat peanut oil in a large skillet and deep fry coated chicken in hot oil for 3 to 4 minutes.

Drain on paper towels.

Meanwhile (while frying chicken), heat broth to boiling in a medium saucepan.

Add oyster sauce, sugar, soy sauce and white pepper.

Mix remaining 4 tablespoons cornstarch with a small amount of cold water in a cup.

Stir cornstarch mixture slowly into broth mixture to thicken, then cook for another 5 minutes over medium low heat.

Preheat oven to 200 degrees F (95 degrees C).

Heat cashew nuts and chopped green onions in preheated oven for about 5 minutes.

Pour broth sauce/gravy over fried chicken and top with cashews and green onion.

Serve with soy sauce to taste over a bed of fried rice, if desired.