Springfield Cashew Chicken

Ingredients

• Servings: 8
• 1/2 quart vegetable oil for frying
• 1/2 quart peanut oil for frying
• 1 egg
• 2 tablespoons water
• 1 1/2 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

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• 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.