Apr 13, 2009
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
—Teresa M
