I made this last night for my boyfriend, who is a Springfield native and whose favorite food in the world is Springfield-Style Cashew Chicken. Apparently there are a million variations on this dish even in Springfield, and luckily this recipe (with a couple of minor changes) turned out to be quite authentic and just the way he prefers it. I followed the recipe exactly except that I cut the amount of cornstarch and sugar in the sauce in half, and I did not put baking soda in with the flour that I used to bread the chicken. Frying in very hot PEANUT oil is crucial to the success of this dish - vegetable oil or any oil that is not hot enough will leave the chicken very greasy. Note: this recipe doesn't make a lot of sauce, so I would double the sauce if you're making enough chicken for 4 people.
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I made this last night for my boyfriend, who is a Springfield native and whose favorite food...