Springfield Style Cashew Chicken I

Springfield Style Cashew Chicken I

Teresa Dennis 0

"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!"

Ingredients 35 m {{adjustedServings}} servings 652 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 652 kcal
  • 33%
  • Fat:
  • 33.9 g
  • 52%
  • Carbs:
  • 56.3g
  • 18%
  • Protein:
  • 32.5 g
  • 65%
  • Cholesterol:
  • 154 mg
  • 51%
  • Sodium:
  • 1127 mg
  • 45%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
Tips & Tricks
Pan-Seared Chicken Breasts with Shallots

See how to make pan-seared chicken breasts with sautéed shallots.

Mango Chicken Piccata

What's cooking in Humble, Texas? Sara's tangy chicken piccata.

Rate recipe

Your rating


Reviews 81

  1. 93 Ratings

Teresa M

I'm the original submitter of this recipe, many years ago. My name and account have changed or I would edit this recipe. Since I can't, I'll post the editing here. I've fine-tuned this recipe over the years, until it matches any I've ever eaten at restaurants in Springfield. Here's the changes: Take out the baking soda, and just add 1T Corn starch, 1 t. Lawry's seasoned salt, and 1/2 t. pepper to your flour mixture in a ziplock bag. To the eggs, add 2 Tablespoons of ice water, then beat. Dip your chicken in the egg, then the put in the ziplock bag to throughly coat the chicken, then lay the chicken on your cutting board for fifteen minutes to rest. After that, fry in the peanut oil as per original recipe and drain. Changes to sauce: To the original 2 cups chicken broth, change the Oyster sauce amt to 1 1/2 Tablespoons, 1 1/2 teaspoons of sugar, 2 tablespoons soy sauce, 2 Tablespoons corn starch. Heat all but the corn starch to boiling, then mix the corn starch with 1/3 cup of cold water until smooth. Stir slowly into the hot broth, and boil for one more minute. Put lid on and set aside. Heat cashews only in the oven, for the amt of time on the original recipe, and sprinkle fresh, chopped green onions over the finished dish. Enjoy! Teresa Merau


This is just like the cashew chicken at a little place in Pensacola florida.....I leave out the oyster and pepper when I make the broth and double the broth that you pour on top! This is really good. Chelita


I love going home to Springfield, MO to get this wonderful (and inexpensive) Cashew Chicken. They just don't make it the same in other Chinese restaurants, but this recipe is the real thing. If only it was as easy to make as picking it up at the drive thru!