Springfield Style Cashew Chicken Ii Recipes

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.

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.

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.

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.

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.