Ingredients
-
4
-
4
-
2
-
3
-
1
-
2
-
-
-
3
-
4 1/2
-
3
-
2
-
1
-
1
-
Directions
Springfield, Mo Cashew Chicken, 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 , Someone please I want real cashew chicken like master wangs I haven’t been home in so long, Hi I’m from Springfield MO This is the most closest I have found with crispy chicken and oysters sauce The only thing I would do to make it better is add more sauce and cashew’s that’s what makes this so good Also tip: you can buy the Oysters Sauce at Wal-Mart it’s called ( Hopsing cashew chicken sauce mix Springfield MO style)
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Steps
|
1
Done
|
Chicken:. |
|
2
Done
|
Sprinkle Chicken Pieces With Salt and Then Dredge in Flour. Set Aside and Let Stand For 15 Minutes. |
|
3
Done
|
Mix Eggs, Milk, Remaining Salt and Pepper in a Large Mixing Bowl. |
|
4
Done
|
Place Floured Chicken Into Egg Mixture and Let Sit For 10 Minutes. |
|
5
Done
|
Remove the Chicken and Roll the Pieces in Flour Again. |
|
6
Done
|
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.). |
|
7
Done
|
Sauce:. |
|
8
Done
|
Bring Water to a Boil and Then Dissolve Bouillon Granules. |
|
9
Done
|
Remove 1/4 Cup of the Bouillon and Cool in the Fridge. Add Cornstarch to Cooled Liquid and Mix Until Smooth. |
|
10
Done
|
Add Sugar, Salt, and Oyster Sauce to the Boiling Liquid. |
|
11
Done
|
Slowly Add the Cornstarch Mixture to the Hot Liquid and Cook at a Low Boil, Allowing to Thicken. |
|
12
Done
|
Serve Chicken Over Steamed White (or Fried) Rice. Pour Sauce on Top and Garnish With Cashews and Green Onions. |
