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
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
KOBE ROUX | SPRINGFIELD, MO CASHEW CHICKEN SAUCE
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
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.
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
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.
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