Springfield Style Cashew Chicken Ii Recipes

SPRINGFIELD CASHEW CHICKEN

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.

SPRINGFIELD STYLE CASHEW CHICKEN I

Steps:

• 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 sauce over fried chicken and top with cashews and green onion. Serve with soy sauce to taste over a bed of fried rice, if desired.

SPRINGFIELD, MO CASHEW CHICKEN

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.

SPRINGFIELD CASHEW CHICKEN

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.