Name: Springfield Style Cashew Chicken I
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Skinless, boneless chicken breasts - 4; All-purpose flour - 2 cups; Baking soda - 2 teaspoons; Cornstarch, divided - 5 tablespoons; Eggs, beaten - 3; Peanut oil for frying - 2 cups; Chicken broth - 2 cups; Oyster sauce - 2 tablespoons; White sugar - 1 tablespoon; Soy sauce - 2 tablespoons; Ground white pepper - 1 teaspoon; Chopped green onion for topping - 2 tablespoons; Cashew halves - 2 cups

Ingredients for - Springfield Style Cashew Chicken I

1. Skinless, boneless chicken breasts 4

2. All-purpose flour 2 cups

3. Baking soda 2 teaspoons

4. Cornstarch, divided 5 tablespoons

5. Eggs, beaten 3

6. Peanut oil for frying 2 cups

7. Chicken broth 2 cups

8. Oyster sauce 2 tablespoons

9. White sugar 1 tablespoon

10. Soy sauce 2 tablespoons

11. Ground white pepper 1 teaspoon

12. Chopped green onion for topping 2 tablespoons

13. Cashew halves 2 cups

How to cook deliciously - Springfield Style Cashew Chicken I

1 . Stage

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 . Stage

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 . Stage

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.