Best Springfield Style Cashew Chicken Ii Recipes

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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

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