Springfield Cashew Chicken5 Reviews
- Prep: 15 min
- Cook: 40 min
- Ready In: 55 min
“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, blending a fried chicken with an Oriental flare 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!” - by Perri Pender
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 507 cal
- 22 g
- 30.1 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"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 cashe..." See morew 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!"
"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 th..." See moree recipe was to make a cornstarch slurry to prevent clumping."
"As it is written, I give this a 4-rating. I too am from Springfield, MO, and have a recipe that is very close to this. However, mine calls for sugar in the sauce, and I really believe it gives it some..." See morething that this recipe is lacking. Also, my method for battering is different. I coat the pieces in flour first (let sit in the flour to soak up the moisture on the chicken) then soak in a mixture of 4 eggs to 1 1/2 cups milk, also for a few minutes. Then redip in flour and deep fry. This makes the most incredible coating on the pieces, that really holds onto the sauce. By the way, I also use that method to make to-die-for chicken strips, adding salt and pepper to the final flour."
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