Springfield Style Cashew Chicken |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Have you ever had Springield Style Cashew Chicken - have you heard of it? Here it is! This is the original recipe from Leong's Tea House in Springfield, Missouri. This is the original recipe from the master! Ingredients:
chicken |
1 boneless breast per person ( cut into big bite size portions) |
1 egg per breast |
1/2 c milk per egg |
1 bunch scallions |
peanut oil |
flour-self rising |
cashews |
pepper |
sauce |
3 cups water for 4 breasts |
mix 3 chicken boullion cubes to 1 cup water |
3 tbls cornstarch |
2 tsp sugar |
1 stp salt (not needed with oyster sauce) |
1 tsp oyster sauce |
Directions:
1. Chicken:
2. Salt chicken breasts
3. Dredge in flour, let stand 15 min.
4. Mix eggs, milk, salt and pepper together
5. Place floured chicken in mixture for 10 min.
6. Remove and roll in flour again.
7. Deep fry in hot peanut oil keep warm in oven.
8. Sauce:
9. Boil water dissolve cubes, remove 1/4 c broth mix, mix with cornstarch until smooth. Pour back into remaining broth. Add sugar, salt and oyster sauce. Allow to thicken. Cut up scallions and cashews. Pour sauce over chicken. Top with scallions and cashews and serve.
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