Springfield Cashew Chicken

Springfield Cashew Chicken

6 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Perri Pender
Recipe by  Perri Pender

“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!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  2. Preheat the oven to 200 degrees F (95 degrees C).
  3. Beat egg and 2 tablespoons water in a bowl.
  4. Measure flour into a separate bowl.
  5. Dip chicken cubes in egg mixture; remove. Roll chicken in flour until completely coated.
  6. 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.
  7. Arrange cooked chicken on a baking sheet and place in preheated oven to keep warm while continuing to fry remaining chicken.
  8. 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.
  9. Pour sauce over cooked chicken to serve. Sprinkle cashews and green onions over each serving.

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Reviews (6)

Rate This Recipe
mizzou
6

mizzou

Poster is correct--only in Springfield will you find this...and it is delicious! I lived there for many years and enjoyed this dish frequently. When I would travel around the country and order cashew chicken, it was NEVER cashew chicken as I knew it; it was so puzzling. Finally someone explained to me that it truly was 'Springfield' cashew chicken, and that other cities' renderings of the dish were entirely different. Thanks for posting. I was given a similar recipe several years ago (by someone who knew the story as Perri does) but I lost it. Scrumptious!

SunnyDaysNora
3

SunnyDaysNora

I really wanted to like this, but I it just didn't do it for me. I've noticed that other versions of this dish include soy sauce and white sugar, that might have helped. The only change I made to the recipe was to make a cornstarch slurry to prevent clumping.

Sonya
2

Sonya

A definite keeper....thank you for sharing

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 507 cal
  • 25%
  • Fat
  • 22 g
  • 34%
  • Carbs
  • 30.1 g
  • 10%
  • Protein
  • 46 g
  • 92%
  • Cholesterol
  • 126 mg
  • 42%
  • Sodium
  • 1126 mg
  • 45%

Based on a 2,000 calorie diet

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