Springfield Style Cashew Chicken II Recipe - Allrecipes.com
Springfield Style Cashew Chicken II Recipe
  • READY IN 40 mins

Springfield Style Cashew Chicken II

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    40 mins

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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Reviews More Reviews

Most Helpful Positive Review
Jun 23, 2003

Having grown up in Springfield, the home of every type of chinese cuisine,(every business that goes under a new chinese place is born) THIS IS EXCELLENT!!! I have used a recipe for years but the sauce was not the right stuff! This one is!!! The recipe does not specify but you should fry the chicken pieces in peanut oil. Thanks Brad, this one is a keeper!!!!!

 
Most Helpful Critical Review
Jun 23, 2003

will do again next time i will cook chicken and make the sauce as the recipe calls for but i will put the chicken directly in the sauce and let the chicken soak up more of the sauce that way the chicken needed more of the sauce taste to it then i will pour this over some white rice i added the rice we think it was a good add to this recipe thanks

 

44 Ratings

Sep 25, 2005

Brad, thanks so much for this recipe. My 3 sisters and I have been working on a good recipe for cashew chicken after eating it weekly for 15 years or so I miss it and have to travel home to get it at least once a year. And Mexican Villa too. haha We were using way too much oyster sauce yours is right on. You would think people would realize it is supposed to be salty hence the 8 b. cubes, soy sauce and oyster sauce. Thanks again.

 
Jan 31, 2005

Thank you Brad!!! I initially thought it was a bit too salty, so I have left all of the actual salt out of the recipt ... there is enough Soy & Oyster sauce sodium for me.

 
Mar 30, 2005

THE ONLY GOOD EXPERIENCE I HAD IN SPRINGFIELD WAS EATING THE CASHEW CHICKEN! THIS RECIPE WAS REALLY CLOSE, BUT A LITTLE TOO SALTY.

 
Sep 09, 2003

This is the best!I never thought I would see a recipe like this! I went to college in Springfield and always wanted to make this for my family! Thanks!

 
Mar 23, 2006

I've made this so many times and my hubby will eat it for days on end. Perfect for those who don't like all the veggies that come in Chinese food. Since the sauce is seperate you can add as much or little as you like.

 
Jun 27, 2004

The sauce has a Super taste! Not too bitter or too sweet. When I double breaded in the past, I never waited ~ This time I did like the recipe said to do and WOW the nuggets turned out wonderful. ~GREAT TIP!!! The breading stayed on and only a little bit remained in the fryer (The only changes I made to this recipe were:I added corn starch to the flour and I used peanut oil to fry in a deep fryer)

 

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Nutrition

  • Calories
  • 365 kcal
  • 18%
  • Carbohydrates
  • 43.5 g
  • 14%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 11 g
  • 17%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 23 g
  • 46%
  • Sodium
  • 3286 mg
  • 131%

* Percent Daily Values are based on a 2,000 calorie diet.

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