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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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This is the Queen City's (Springfield, Missouri) version of cashew chicken. You won't eat it any where else like this. This is from my daughter's recipe collection. It's addicting. Ingredients:
4 cups water |
8 chicken bouillon cubes |
3 tablespoons cornstarch |
2 teaspoons white sugar |
1 1/3 tablespoons oyster sauce |
4 teaspoons soy sauce |
1/2 lb boneless skinless chicken breast (cut into cubes) |
1 cup all-purpose flour |
1 egg |
1/4 cup milk |
1 teaspoon salt |
1 teaspoon fresh ground black pepper |
1/2 cup cashew halves |
1/4 cup chopped green onion |
Directions:
1. Bring water to boil in a large saucepan. Dissolve bouillon in boiling water. Remove 1 cup of this broth and mix with cornstarch in a small bowl. Return broth and cornstarch mixture to saucepan and let thicken. Stir in sugar, oyster sauce, and soy sauce. Remove from heat and set aside.
2. In a shallow dish or bowl, flour cubed chicken and allow to stand in flour for 15 minutes. In a small bowl, beat egg, milk, salt and pepper together. Remove chicken from flour, dip into egg mixture, roll in flour again and fry in in hot peanut oil in a large skillet until golden brown.
3. Place fried chicken cubes over hot steamed rice on a medium platter. Heat sauce over low heat, then pour over chicken. Sprinkle with cashew halves and green onions and serve.
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