Springfield-Style Cashew Chicken (RECIPE)

—Not On Website, Chicken

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Ingredients

Serves | 4 |

Chicken

3 boneless, skinless chicken breasts

2 cups all-purpose flour

2 tsp baking soda

1 Tbsp cornstarch

4 eggs

3 to 4 cups peanut oil

Gravy

2 cups chicken broth

2 Tbsp oyster sauce

1 Tbsp white sugar

2 Tbsp soy sauce

½ tsp ground white pepper

4 Tbsp cornstarch

cold water

1 cup cashew halves (for garnish)

1 Tbsp chopped scallions (for garnish)

Directions

| Preparation – Chicken | Cut chicken breasts into 1-inch pieces.

In a shallow bowl, mix together flour, baking soda and cornstarch. In another small bowl, beat eggs.

Dip chicken pieces into flour mixture, then egg and then flour mixture again.

In a large saucepan over high heat, heat peanut oil and transfer coated chicken pieces to deep-fry for 3 to 4 minutes. Drain cooked chicken on paper towel-lined plate and set aside.

| Preparation – Gravy | In a medium saucepan, add chicken broth and bring to a boil. Add oyster sauce, sugar, soy sauce and white pepper.

In a cup, mix cornstarch with a small amount of cold water. Slowly stir mixture into the broth to thicken and cook for another 5 minutes over medium-low heat.

Pour finished gravy over chicken and top with cashew halves and scallions. Serve with steamed white rice.