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Springfield-Style Cashew Chicken
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Prep Time:
15 minutes
15 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
35 minutes
35 minutes
Indulge in crispy deep-fried chicken and crunchy cashews smothered in a savory oyster sauce and soy gravy.
Ingredients:
- 2 cups peanut oil for frying
- 5 tablespoons cornstarch, divided
- 2 teaspoons baking soda
- 3 eggs, beaten
- 4 skinless, boneless chicken breasts
- 2 cups chicken broth
- 2 cups cashew halves
- 2 tablespoons chopped green onion for topping
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon white sugar
- 1 teaspoon ground white pepper
- water
Instructions:
- Preheat the oven to a cozy 200 degrees F (95 degrees C), warm the skillet with oil to 350 degrees F (175 degrees C), and prepare a foil-lined baking sheet.
- As the oil heats up, mix flour, 1 tablespoon of cornstarch, and baking soda in a shallow bowl. In a separate bowl, beat eggs. Coat chicken pieces in flour mixture, dip in eggs, and coat in flour mixture again.
- Fry the coated chicken in hot oil in batches for 3 to 4 minutes until golden brown. Pat dry on paper towels.
- As you fry the chicken, swiftly bring the broth to a boil in a saucepan. Spread cashews and green onions on the baking sheet.
- Pour the oyster sauce, soy sauce, sugar, and white pepper into the boiling broth. In a separate cup, combine the remaining 4 tablespoons of cornstarch with cold water to create a slurry. Gradually blend the slurry into the hot broth to thicken it, then simmer for an additional 5 minutes over medium-low heat.
- Roast the cashew nuts and green onions in the preheated oven for 5 minutes.
- Cover the fried chicken with the sauce, then garnish with cashews and green onions.