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Springfield Cashew Chicken
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Cashew chicken fried in peanut oil, smothered in oyster sauce, topped with cashews and green onions.
Ingredients:
0.5 quartvegetable oilfor frying
0.5 quartpeanut oilfor frying
1egg
2tablespoons water
1.5 cups all-purpose flour
3pounds skinless, boneless chicken breast halves, cut into 1-inch cubes
3cups water
5tablespoons cornstarch
6chicken bouillon cubes
2tablespoons oyster sauce
groundwhite pepper to taste
1cupcashews
1cupchoppedgreen onions
Instructions:
Heat oil in a deep-fryer or large saucepan until it reaches 375 degrees F (190 degrees C).
Preheat the oven to a low and gentle 200 degrees Fahrenheit (95 degrees Celsius).
Whisk together one egg and 2 tablespoons of water until combined in a bowl.
Scoop flour into a separate bowl.
Coat chicken cubes in the egg mixture, then generously cover with flour until fully coated.
Fry the coated chicken in hot oil in small batches until golden brown and cooked through, about 6 to 8 minutes. Use a slotted spoon to remove the chicken from the oil.
Place the cooked chicken on a baking sheet in the preheated oven to keep it warm as you fry the rest of the chicken.
Combine 3 cups of water, cornstarch, chicken bouillon cubes, oyster sauce, and white pepper in a saucepan. Simmer over medium heat until thickened, approximately 5 minutes, whisking occasionally.
Drizzle sauce on top of the cooked chicken and garnish with a sprinkle of cashews and green onions before serving.