SPRINGFIELD STYLE CASHEW CHICKEN II

Springfield Style Cashew Chicken II image

This variation is famous in Springfield, Missouri, and may be the only way it is prepared there. When I'm not there, I can't find this dish prepared this way anywhere else.

Provided by RICHARDSON7

Time 50m

Yield 4

Number Of Ingredients 15

Ingredients

4 cups water
8 cubes chicken bouillon
3 tablespoons cornstarch
4 teaspoons white sugar
1 ⅓ tablespoons oyster sauce
4 teaspoons soy sauce
½ pound skinless, boneless chicken breast meat - cubed
1 cup all-purpose flour
1 egg
¼ cup milk
1 teaspoon salt
1 teaspoon ground black pepper
½ cup cashew halves
¼ cup chopped green onion
2 cups vegetable oil for frying

Steps:

To Make Sauce: Bring water to a boil in a large saucepan; dissolve bouillon cubes in boiling water. Remove 1 cup of this broth and mix with cornstarch in a small bowl, then return mixture to saucepan and let thicken. Stir in sugar, oyster sauce and soy sauce; cover, remove from heat and set aside.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
To Make Chicken Nuggets: In a shallow dish or bowl, flour cubed chicken well and let stand in flour for 15 minutes. In a small bowl, beat egg, milk, salt and pepper together. Remove chicken from flour, dip in egg mixture, roll in flour again and deep fry in a large skillet or deep fryer until golden brown. Drain on paper towels.
Place prepared chicken nuggets on a platter; heat sauce over low heat to heat through, then pour over chicken. Sprinkle cashew halves and green onion on top and serve.

Nutrition Facts : Calories 1337.2 calories, Carbohydrate 43.5 g, Cholesterol 81.9 mg, Fat 121 g, Fiber 1.8 g, Protein 23 g, SaturatedFat 16.8 g, Sodium 3293.5 mg, Sugar 6.2 g