Best Springfield Cashew Chicken Recipes

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SPRINGFIELD STYLE CASHEW CHICKEN I



Springfield Style Cashew Chicken I image

This is Cashew Chicken in the style first served in Springfield, Missouri in the 1960's. It involves deep frying the chicken pieces in peanut oil. 'Show Me' state Cashew Chicken!

Provided by Teresa Dennis

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 35m

Yield 6

Number Of Ingredients 13

4 skinless, boneless chicken breasts
2 cups all-purpose flour
2 teaspoons baking soda
5 tablespoons cornstarch, divided
3 eggs, beaten
2 cups peanut oil for frying
2 cups chicken broth
2 tablespoons oyster sauce
1 tablespoon white sugar
2 tablespoons soy sauce
1 teaspoon ground white pepper
2 tablespoons chopped green onion for topping
2 cups cashew halves

Steps:

  • Cut the chicken breasts into 1 inch pieces. In a shallow dish or bowl, mix together the flour, baking soda and 1 tablespoon of the cornstarch. In another dish or bowl beat the eggs. Dip chicken pieces into flour mixture, then eggs, then flour mixture again. Heat peanut oil in a large skillet and deep fry coated chicken in hot oil for 3 to 4 minutes. Drain on paper towels.
  • Meanwhile (while frying chicken), heat broth to boiling in a medium saucepan. Add oyster sauce, sugar, soy sauce and white pepper. Mix remaining 4 tablespoons cornstarch with a small amount of cold water in a cup. Stir cornstarch mixture slowly into broth mixture to thicken, then cook for another 5 minutes over medium-low heat.
  • Preheat oven to 200 degrees F (95 degrees C). Heat cashew nuts and chopped green onions in preheated oven for about 5 minutes. Pour sauce over fried chicken and top with cashews and green onion. Serve with soy sauce to taste over a bed of fried rice, if desired.

Nutrition Facts : Calories 651.7 calories, Carbohydrate 56.3 g, Cholesterol 141 mg, Fat 33.9 g, Fiber 2.8 g, Protein 32.5 g, SaturatedFat 6.9 g, Sodium 1127.3 mg, Sugar 4.8 g

SPRINGFIELD CASHEW CHICKEN



Springfield Cashew Chicken image

Make and share this Springfield Cashew Chicken recipe from Food.com.

Provided by Dienia B.

Categories     Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

4 cups boneless skinless chicken, cut into chunks
2 cups flour
2 teaspoons baking soda
5 tablespoons cornstarch, divided
3 eggs, beaten
peanut oil, for frying
2 cups chicken broth
2 tablespoons oyster sauce
1 tablespoon sugar
2 tablespoons soy sauce
1 teaspoon pepper
rice, cooked
2 cups cashews
1/8 cup green onion, chopped

Steps:

  • In a bowl, mix the flour, baking soda and 1 tablespoon cornstarch.
  • In another bowl place the beaten eggs.
  • Dip chicken pieces in the flour mixture, the egg mixture, then back into the flour mixture.
  • Deep fry in hot peanut oil; drain on paper towels.
  • In another pan, mix the chicken broth, oyster sauce, sugar, soy sauce, pepper and 4 tablespoons cornstarch. Blend and cook until thick.
  • Place chicken over rice.
  • Pour sauce over chicken.
  • Top with cashews and chopped green onion.

SPRINGFIELD CASHEW CHICKEN



Springfield Cashew Chicken image

Springfield, Missouri is the home of Cashew Chicken. This is supposed to be Leong's original recipe. Leong and his brother Gee developed this famous dish, creating a fried chicken with an Asian flair in the 1960s. This is the closest recipe I have ever found to tasting like the original. And since it is supposed to be the original, maybe that is why? There are numerous variations of this famous dish, so it is how you remember it! Make your favorite fried rice or order from your favorite restaurant to go along with the chicken. Enjoy!

Provided by Perri Pender

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 8

Number Of Ingredients 13

½ quart vegetable oil for frying
½ quart peanut oil for frying
1 egg
2 tablespoons water
1 ½ 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

Steps:

  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Preheat the oven to 200 degrees F (95 degrees C).
  • Beat egg and 2 tablespoons water in a bowl.
  • Measure flour into a separate bowl.
  • Dip chicken cubes in egg mixture; remove. Roll chicken in flour until completely coated.
  • Carefully place small batches of coated chicken into hot oil using a slotted spoon. Fry until chicken is golden brown and center is no longer pink, 6 to 8 minutes. Remove with a slotted spoon.
  • Arrange cooked chicken on a baking sheet and place in preheated oven to keep warm while continuing to fry remaining chicken.
  • Whisk 3 cups water, cornstarch, chicken bouillon cubes, oyster sauce, and white pepper together in a saucepan; simmer over medium heat until thickened, about 5 minutes.
  • Pour sauce over cooked chicken to serve. Sprinkle cashews and green onions over each serving.

Nutrition Facts : Calories 507.2 calories, Carbohydrate 30.1 g, Cholesterol 122.6 mg, Fat 22 g, Fiber 1.6 g, Protein 46 g, SaturatedFat 3.8 g, Sodium 1126.1 mg, Sugar 1.3 g

SPRINGFIELD, MO CASHEW CHICKEN



Springfield, Mo Cashew Chicken image

My grandparents lived in Joplin, MO (just down the road from Springfield) and this has always been one of my favorite comfort foods. This is very different from the cashew chicken found in Asian restaurants in the rest of the country. It has been westernized almost to the point of not being Asian at all, but has become a regional favorite. This recipe has been adapted from a recipe found on Grouprecipes.com which is said to be the original recipe from Leong's Tea House in Springfield. I'm not sure if that's true, but it's pretty close to what I grew up with. Prep time includes the resting time for the chicken. The original recipe called for 9 tsp bouillon granules, but we thought it was a bit overpowering so we decreased it slightly. It's also possible to substitute the bouillon with 3 cups of reduced sodium chicken broth.

Provided by Mark and Stacy

Categories     Chicken

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 15

4 boneless chicken breasts, cut into big bite size chunks
4 eggs
2 cups milk
3 cups self-rising flour
1 teaspoon black pepper
2 teaspoons salt
peanut oil (for frying)
3 cups water
4 1/2 teaspoons chicken bouillon granules
3 tablespoons cornstarch
2 teaspoons sugar
1 teaspoon salt (optional)
1 teaspoon oyster sauce
6 -8 green onions, chopped
3/4 cup cashews, chopped

Steps:

  • Chicken:.
  • Sprinkle chicken pieces with salt and then dredge in flour. Set aside and let stand for 15 minutes.
  • Mix eggs, milk, remaining salt and pepper in a large mixing bowl.
  • Place floured chicken into egg mixture and let sit for 10 minutes.
  • Remove the chicken and roll the pieces in flour again.
  • Deep fry 350 degrees for 4-5 minutes until chicken is cooked and golden brown. (Other oil may be substituted, but the peanut oil will give the best color and texture.).
  • Sauce:.
  • Bring water to a boil and then dissolve bouillon granules.
  • Remove 1/4 cup of the bouillon and cool in the fridge. Add cornstarch to cooled liquid and mix until smooth.
  • Add sugar, salt, and oyster sauce to the boiling liquid.
  • Slowly add the cornstarch mixture to the hot liquid and cook at a low boil, allowing to thicken.
  • Serve chicken over steamed white (or fried) rice. Pour sauce on top and garnish with cashews and green onions.

Nutrition Facts : Calories 928.2, Fat 35.9, SaturatedFat 10.8, Cholesterol 296.2, Sodium 3514.2, Carbohydrate 94.9, Fiber 4.1, Sugar 4.7, Protein 54.7

KOBE ROUX | SPRINGFIELD, MO CASHEW CHICKEN SAUCE



Kobe Roux | Springfield, MO Cashew Chicken Sauce image

Cashew Chicken Sauce - Springfield MO Style. If you've ever eaten it, you know it's pretty good. Not very traditional, but it's good. This is a sauce recipe that pays tribute to David Leong's 1963 invention that revolutionized the Springfield, MO dining scene.

Provided by Kobe Roux

Categories     Sauces

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

4 tablespoons chicken base
5 cups water
2 tablespoons butter
1 teaspoon ginger powder
3/4 teaspoon onion powder (granulated)
1/2 teaspoon garlic powder
1 1/2 teaspoons sesame oil
2 tablespoons oyster sauce
1 teaspoon maggi seasoning
2 tablespoons soy sauce
2/3 cup water
8 tablespoons cornstarch

Steps:

  • Combine all ingredients except the (2/3 C water and corn starch) and bring to a slow rolling boil.
  • Add corn starch to 2/3 C water and whisk thoroughly, then combine with boiling sauce base.
  • Whisk until thickened.
  • This sauce is actually as close as I can come to Mr. Lee's Sauce from Oriental Inn in Marshfield, MO. He's made the "BEST" Springfield-Style Cashew Chicken in America since 1982. Period.

[GLUTEN-FREE!!!] SPRINGFIELD STYLE CASHEW CHICKEN



[gluten-Free!!!] Springfield Style Cashew Chicken image

For anyone who misses the fun of Springfield, Mo Style Cashew Chicken. If you're gluten-free like me, use the following method to fry: Mix 1 part Rice flour, 1 part Tapioca starch, 1 part Cornstarch with whatever spices you like. Split this mixture in to two bowls. In a third bowl, beat 2 eggs and add between 1/4 and a 1/2 cup of milk, until it just forms an emulsion. Set up the bowls like so: Flour, Eggs, Flour. Now, take your cut up chicken bits, drop in the first flour bowl and coat lightly, but completely. Move to egg mixture, I let it soak for about 10 seconds. Last, drop in the last flour bowl and cover well. Drop in a hot pan with 1/4 inch or so of oil and cook for 3 minutes on each side, or until brown.

Provided by Kristi Waterworth

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs chicken, cut in to bite sized bits, breaded and fried
cashews
green onion, chopped
rice, prepared
1 cup chicken stock
1/2 cup water
2 teaspoons sugar
2 teaspoons oyster sauce
2 teaspoons soy sauce
2 tablespoons cornstarch

Steps:

  • Combine all sauce ingredients, simmer and stir until thickened.
  • Serve on a bed of rice with cashews and green onions on top.
  • Delish.

Nutrition Facts : Calories 352, Fat 21.6, SaturatedFat 6.2, Cholesterol 105.3, Sodium 806, Carbohydrate 9.8, Fiber 0.1, Sugar 3.1, Protein 27.7

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

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 4

Number Of Ingredients 15

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

SPRINGFIELD STYLE CASHEW CHICKEN I



Springfield Style Cashew Chicken I image

This is Cashew Chicken in the style first served in Springfield, Missouri in the 1960's. It involves deep frying the chicken pieces in peanut oil. 'Show Me' state Cashew Chicken!

Provided by Allrecipes Member

Categories     Pan Fried Chicken Breasts

Time 35m

Yield 6

Number Of Ingredients 13

4 skinless, boneless chicken breasts
2 cups all-purpose flour
2 teaspoons baking soda
5 tablespoons cornstarch, divided
3 eggs, beaten
2 cups peanut oil for frying
2 cups chicken broth
2 tablespoons oyster sauce
1 tablespoon white sugar
2 tablespoons soy sauce
1 teaspoon ground white pepper
2 tablespoons chopped green onion for topping
2 cups cashew halves

Steps:

  • Cut the chicken breasts into 1 inch pieces. In a shallow dish or bowl, mix together the flour, baking soda and 1 tablespoon of the cornstarch. In another dish or bowl beat the eggs. Dip chicken pieces into flour mixture, then eggs, then flour mixture again. Heat peanut oil in a large skillet and deep fry coated chicken in hot oil for 3 to 4 minutes. Drain on paper towels.
  • Meanwhile (while frying chicken), heat broth to boiling in a medium saucepan. Add oyster sauce, sugar, soy sauce and white pepper. Mix remaining 4 tablespoons cornstarch with a small amount of cold water in a cup. Stir cornstarch mixture slowly into broth mixture to thicken, then cook for another 5 minutes over medium-low heat.
  • Preheat oven to 200 degrees F (95 degrees C). Heat cashew nuts and chopped green onions in preheated oven for about 5 minutes. Pour sauce over fried chicken and top with cashews and green onion. Serve with soy sauce to taste over a bed of fried rice, if desired.

Nutrition Facts : Calories 651.7 calories, Carbohydrate 56.3 g, Cholesterol 141 mg, Fat 33.9 g, Fiber 2.8 g, Protein 32.5 g, SaturatedFat 6.9 g, Sodium 1127.3 mg, Sugar 4.8 g

SPRINGFIELD STYLE CASHEW CHICKEN RECIPE



Springfield Style Cashew Chicken Recipe image

Provided by Scheets

Number Of Ingredients 11

* 4 skinless, boneless chicken breasts
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 5 tablespoons cornstarch, divided
* 3 eggs, beaten
* 2 cups canola oil for frying
* 2 cups chicken broth
* 1 tablespoon white sugar
* 2 tablespoons soy sauce
* 1 teaspoon ground black pepper
* 2 cups cashew halves

Steps:

  • 1. Cut the chicken breasts into 1 inch pieces. In a shallow dish or bowl, mix together the flour, baking soda and 1 tablespoon of the cornstarch. In another dish or bowl beat the eggs. Dip chicken pieces into flour mixture, then eggs, then flour mixture again. Heat oil in a large skillet and deep fry coated chicken in hot oil for 3 to 4 minutes. Drain on paper towels. 2. Meanwhile (while frying chicken), heat broth to boiling in a medium saucepan. Add sugar, soy sauce and pepper. Mix remaining 4 tablespoons cornstarch with a small amount of cold water in a cup. Stir cornstarch mixture slowly into broth mixture to thicken, then cook for another 5 minutes over medium-low heat. 3. Preheat oven to 200 degrees F (95 degrees C). Heat cashew nuts for about 5 minutes. Pour sauce over fried chicken and top with cashews. Serve with soy sauce to taste over a bed of fried rice, if desired.

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