A fantastic tropical drink is made with rum and several different liqueurs and is served in a tall glass.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
Ingredients
- 2 cups peanut oil for frying
- 2 cups all-purpose flour
- 5 tablespoons cornstarch, divided
- 2 teaspoons baking soda
- 3 eggs, beaten
- 4 skinless, boneless chicken breasts, cut into 1-inch pieces
- 2 cups chicken broth
- 2 cups cashew halves
- 2 tablespoons chopped green onions
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon white sugar
- 1 teaspoon ground white pepper
- 4 tablespoons cold water, or as needed
Instructions
- Preheat the oven to 200 degrees F (95 degrees C). Heat oil in a large skillet to 350 degrees F (175 degrees C). Line a baking sheet with foil.
- While the oil is heating, whisk flour, 1 tablespoon cornstarch, and baking soda together in a shallow bowl. Whisk eggs in a second shallow bowl. Dip chicken pieces into flour mixture, then eggs, then into flour mixture again.
- Working in batches as necessary, deep-fry coated chicken in hot oil for 3 to 4 minutes. Drain on paper towels.
- While deep-frying the chicken, bring broth to a boil in a medium saucepan. Place cashew nuts and green onions onto the prepared baking sheet.
- Add oyster sauce, soy sauce, sugar, and white pepper to boiling broth. Mix remaining 4 tablespoons cornstarch with cold water in a cup to make a slurry. Slowly stir slurry into hot broth mixture to thicken, then cook for another 5 minutes over medium-low heat.
- Meanwhile, heat cashew nuts and green onions in the preheated oven for about 5 minutes.
- Pour sauce over fried chicken and top with cashews and green onions.
- Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 652 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 141 mg |
| Dietary Fiber | 3 g |
| Protein | 33 g |
| Saturated Fat | 7 g |
| Sodium | 1127 mg |
| Sugars | 5 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
My family loves this! It is almost impossible to go back to any served at any restaurant. I will say I have to reduce the white pepper significantly because it’s a bit too “zippy” for me, even though the flavor is still amazing!
I lived in Springfield for 10 years. I attended undergrad and grad school here and worked for a little while after college. In my humble opinion, the BEST (actually rated as such almost perennially in the Springfield News Leader) Cashew Chicken was from Lucy’s – either location actually (E. Sunshine or S. Campbell). As a recommendation, I would suggest “cutting” the Oyster Sauce with Hoisin sauce (a table spoon each) and also add two tbsp. of white rice wine vinegar. And instead of regular flour, use rice flour seasoned with Season Salt, Garlic Powder and Paprika. You will definitely notice a difference in crispness and texture. Great Recipe!
I used 3 chicken breasts, chicken was a bit crowded in pan so took longer to fry up. The sauce combination with cashews and green onions was delish. My kitchen was a disaster but well worth the work. Great meal.
Made this dish and it was a hit my wife went on about it. I used black pepper instead of white and it adds color but does not take away from the taste. Yummy!!!!
I had to adjust it. We added a Table spoon of seasoned salt to the flour for the chicken and cut the white pepper down to 1/4 tsp. Also adjusted cornstarch for a thinner sauce.
I’m from Branson I’ve been making this 30 years. This recipe is good. For the sauce I use 3 chicken gravy packs1 tblspoon soy and oyster sauce till it tastes right. Just a little easier
So good
We loved it. The breading for the chicken needed more salt.
I follow the owner of the recipe’s updated suggestion in the review section. It was a lot of work and I will from now on go out for Chinese.
First time making this recipe I doubled the sauce and I would omit the sugar was too sweet, I’ve eaten Springfield Missouri cashew chicken for over 3 decades I used bullion instead of broth and I would use a rich broth instead, I only had black pepper and I believe white would be better, also I put the cashews in the sauce and some of the green onion as well also I marinated the chicken in the eggs and tossed the chicken in the flour mixture in a ziplock bag it really didn’t need to be done twice I also fried the rice in sautéed yellow or sweet onions and scrambled 2 eggs and put them in the fried rice and onions, also I didn’t have oyster sauce and just doubled the soy, I think the oyster sauce may have made it slightly better. Enjoy with egg rolls and crab rangoons.
So the bases of this recipe is good but a whole teaspoon of white pepper is way too much.
Read the original poster’s revisions, under reviews. I didn’t & wish I had. Will use revised next time. I rested the chix after first dredge, before egg wash, and again after 2nd dredge. I like the simplicity of the recipe. It is like the cashew chicken I had in Springfield in the ’70s. With the changes, this will be a regular on my menu. Served it with stirfried bok choy w red peppers, onions & garlic. Yum!
The chicken was the best ever and deserves 5 stars by itself but the white pepper ruined the sauce and considering it’s not cashew chicken without the sauce… I gave it one star because I couldn’t eat it with the sauce. I strongly advise leaving out the white pepper.
What brand of oyster sauce do you use? I live in St Louis now but grew up in Springfield. The only thing I miss more than cashew chicken is my mom. I have made the sauce over the years but it’s never the same. Oyster sauce I find up here it’s too sweet.
I followed Teresa M’s edits to the sauce and it was spot on to the Springfield Cashew Chicken I’ve had. I really like some spice to this sauce so I added some cayenne during cooking it and worked go well! I also used tempura chicken from a Trader Joe’s frozen meal and cooked it in my air fryer because I wanted something super easy and frying chicken is never easy for me. This was a two thumbs up meal!
Absolutely delicious!!! Just like back home. Glad I learned how to make it in my own!
This reminds me of having Chinese food and it’s so easy to make. I did make some alternations: I didn’t have oyster sauce, so I used soy sauce. I couldn’t find white pepper at the store, so I used regular black pepper. I also swapped chicken broth for veggie broth and it came out fine. I used cashew pieces instead of halves. I just wished my sauce came out thicker and not clumpy. I would love to make it again.
This gives me flash backs of my college days, long ago. I cut back on the pepper and sugar in the sauce by about half and use fewer cashews. I also admit to cheating quite often and using Tyson chicken nuggets instead of going through the hassle and mess of coating and frying chicken. Not quite as authentic, but still really, really good. Don’t forget the green onions – it isn’t the same without them! This is truly comfort food to me. Thanks!
I will not use as much chicken the next time or I will make more sauce. Also I will not add as many cashews. This was a very good recipe. My husband liked it very much, and I plan to make it for company soon.
I hade a reduced quantity, but it is delicious. I would add some sliced peppers and maybe some other crunchy vegetable available here in Southern Turkey
I like cashew chicken and It was very easy to make. However, I would strongly recommend not breading the chicken.