Springfield-Style Cashew Chicken Recipe
Springfield-Style Cashew Chicken Recipe
Springfield-Style Cashew Chicken when it first appeared in 1963 at the Grove Supper Club, Springfield-style cashew chicken was an instant success. In an attempt to merge the two worlds, chef David Leong, a Chinese immigrant, modified its native cuisine so that it would appeal to the locals' taste.
Instead of stir-frying, he dipped the pieces of chicken meat in batter, deep-fried them, and then coated them with a thickened dressing made from soy sauce, chicken broth, and oyster sauce. The dish is typically served over rice and garnished with crushed cashews and chopped green onions, Springfield-Style Cashew Chicken Recipe.
Springfield-Style Cashew Chicken Recipes
Ingredients
- 3 - Boneless Skinless Chicken Breasts
- 1 Cup - Flour
- 3 - Eggs
- 1 Cup - Milk
- 1 tsp - Salt
- 1 1/2 Cups - Cashews
- 4 - Green onion tops (chopped)
- 15 oz - Low Sodium Chicken Broth
- 2 TBS - Oyster Sauce
- 2 TBS - Soy Sauce
- 2 TBS - Cold Water
- 2 TBS - Corn Starch
Directions
- In a large bowl combine eggs and milk, mix thoroughly.
- In a large bowl combine flour and salt, mix.
- Dip chicken pieces in egg mixture then into flour mixture shaking off excess flour.
- Once all of the pieces are coated place the chicken into the refrigerator for 15 minutes.
- In a saucepan over medium high heat add chicken broth, oyster sauce, soy sauce, mix and brink to a boil.
- In a small cup mix cornstarch and water together, stir into the chicken broth until thickened and removed from heat and keep warm.
- Fry the chicken pieces in 350º peanut oil for 4 minutes or until golden brown.
- Drain on a wire rack.
- Place chicken pieces on a plate, pour the hot gravy over the pieces, top with cashews and green onions. Serve with fried rice and an egg roll.
Source : http://www.thewolfepit.com/2016/08/springfield-style-cashew-chicken-copy.html
