Springfield Cashew Chicken

Springfield Cashew Chicken

6
Perri Pender 19

"Springfield, Missouri is the home of Cashew Chicken. This is supposed to be Leong's original recipe. Leong and his brother Gee developed this famous dish, creating a fried chicken with an Asian flair in the 1960s. This is the closest recipe I have ever found to tasting like the original. And since it is supposed to be the original, maybe that is why? There are numerous variations of this famous dish, so it is how you remember it! Make your favorite fried rice or order from your favorite restaurant to go along with the chicken. Enjoy!"
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Ingredients

55 m servings 507 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 507 kcal
  • 25%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 46 g
  • 92%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 1126 mg
  • 45%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  2. Preheat the oven to 200 degrees F (95 degrees C).
  3. Beat egg and 2 tablespoons water in a bowl.
  4. Measure flour into a separate bowl.
  5. Dip chicken cubes in egg mixture; remove. Roll chicken in flour until completely coated.
  6. Carefully place small batches of coated chicken into hot oil using a slotted spoon. Fry until chicken is golden brown and center is no longer pink, 6 to 8 minutes. Remove with a slotted spoon.
  7. Arrange cooked chicken on a baking sheet and place in preheated oven to keep warm while continuing to fry remaining chicken.
  8. Whisk 3 cups water, cornstarch, chicken bouillon cubes, oyster sauce, and white pepper together in a saucepan; simmer over medium heat until thickened, about 5 minutes.
  9. Pour sauce over cooked chicken to serve. Sprinkle cashews and green onions over each serving.

Footnotes

  • Cook's note:
  • In order to have real cashew chicken, it must be fried in all peanut oil or half peanut and half vegetable as this recipe states. Use a good quality oyster sauce.
  • Editor's note:
  • 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 the specific type of oil used.

Reviews

6
  1. 8 Ratings

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Most helpful positive review

Poster is correct--only in Springfield will you find this...and it is delicious! I lived there for many years and enjoyed this dish frequently. When I would travel around the country and order...

Most helpful critical review

I really wanted to like this, but I it just didn't do it for me. I've noticed that other versions of this dish include soy sauce and white sugar, that might have helped. The only change I made...

Poster is correct--only in Springfield will you find this...and it is delicious! I lived there for many years and enjoyed this dish frequently. When I would travel around the country and order...

I really wanted to like this, but I it just didn't do it for me. I've noticed that other versions of this dish include soy sauce and white sugar, that might have helped. The only change I made...

I used the sauce from this recipe on some chicken that I marinated and sauteed (not battered/deep fried). It was very good and I wanted to eat the whole pan.

As it is written, I give this a 4-rating. I too am from Springfield, MO, and have a recipe that is very close to this. However, mine calls for sugar in the sauce, and I really believe it gives i...

A definite keeper....thank you for sharing

this recipe is so easy to make and it tastes amazing!!! thank you for sharing