Springfield Mo Cashew Chicken Recipes

SPRINGFIELD CASHEW CHICKEN

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

Springfield Cashew Chicken image

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

Ingredients

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

SPRINGFIELD STYLE CASHEW CHICKEN I

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

Springfield Style Cashew Chicken I image

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

Ingredients

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

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

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

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

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

Ingredients

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

SPRINGFIELD CASHEW CHICKEN

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

Springfield Cashew Chicken image

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.

Ingredients

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