Springfield Style Cashew Chicken II |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This variation is famous in Springfield Missouri and may be the only way it is prepared there. When I'm not there, I can't find this prepared this way anywhere else. Ingredients:
4 cups water |
8 cubes chicken bouillon |
3 tablespoons cornstarch |
4 teaspoons white sugar |
1 1/3 tablespoons oyster sauce |
4 teaspoons soy sauce |
1/2 pound skinless, boneless chicken breast meat - cubed |
1 cup all-purpose flour |
1 egg |
1/4 cup milk |
1 teaspoon salt |
1 teaspoon ground black pepper |
1/2 cup cashew halves |
1/4 cup chopped green onion |
Directions:
1. To Make Sauce: Bring water to a boil in a large saucepan; dissolve bouillon cubes in boiling water. Remove 1 cup of this broth and mix with cornstarch in a small bowl, then return mixture to saucepan and let thicken. Stir in sugar, oyster sauce and soy sauce; cover, remove from heat and set aside.
2. To Make Chicken Nuggets: In a shallow dish or bowl, flour cubed chicken well and let stand in flour for 15 minutes. In a small bowl, beat egg, milk, salt and pepper together. Remove chicken from flour, dip in egg mixture, roll in flour again and deep fry in a large skillet or deep fryer until golden brown.
3. Place prepared chicken nuggets on a platter; heat sauce over low heat to heat through, then pour over chicken. Sprinkle cashew halves and green onion on top and serve.
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