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Springfield Cashew Chicken
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Prep Time:
15 minutes
15 minutes
Cook Time:
40 minutes
40 minutes
Total Time:
55 minutes
55 minutes
Cashew chicken fried in peanut oil, smothered in oyster sauce, topped with cashews and green onions.
Ingredients:
- 0.5 quart vegetable oil for frying
- 0.5 quart peanut oil for frying
- 1 egg
- 2 tablespoons water
- 1.5 cups all-purpose flour
- 3 pounds skinless, boneless chicken breast halves, cut into 1-inch cubes
- 3 cups water
- 5 tablespoons cornstarch
- 6 chicken bouillon cubes
- 2 tablespoons oyster sauce
- ground white pepper to taste
- 1 cup cashews
- 1 cup chopped green 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.