Recipe by Perri Pender
"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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vegetable oil for frying
peanut oil for frying
1 1/2 cups
skinless, boneless chicken breast halves, cut into 1-inch cubes
chicken bouillon cubes
ground white pepper to taste
chopped green onions
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 cashew chicken, it was NEVER cashew chicken as I knew it; it was so puzzling. Finally someone explained to me that it truly was 'Springfield' cashew chicken, and that other cities' renderings of the dish were entirely different. Thanks for posting. I was given a similar recipe several years ago (by someone who knew the story as Perri does) but I lost it. Scrumptious!
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 to the recipe was to make a cornstarch slurry to prevent clumping.
A definite keeper....thank you for sharing
this recipe is so easy to make and it tastes amazing!!! thank you for sharing
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 it something that this recipe is lacking. Also, my method for battering is different. I coat the pieces in flour first (let sit in the flour to soak up the moisture on the chicken) then soak in a mixture of 4 eggs to 1 1/2 cups milk, also for a few minutes. Then redip in flour and deep fry. This makes the most incredible coating on the pieces, that really holds onto the sauce. By the way, I also use that method to make to-die-for chicken strips, adding salt and pepper to the final flour.
You are forgetting one most important point: when David started cooking his recipe, Americans were a meat-and-potatoes culture that everything had to be eaten with a knife and fork. So the chunks of chicken were TWO bites, to be cut in two with a knife and fork before eating. So the size of the chicken chunks in your recipe needs to be 2 inches by 1 inch, not 1 inch cubes. Here's the deal: the sauce was a fancy brown gravy. Leave out the soy and oyster, and substitute a serving of mashed potatoes for the rice, and you have fried chicken, mashed potatoes and gravy, the staple of Riverside Inn, a famous speak-easy-turned-restaurant south of Springfield that is now closed due to persistent flooding of the Finley River, of Hamby's Diner, another famous restaurant now closed, and many other diners in the area. That's right: Cashew Chicken is nothing more than a fancy version of fried chicken and brown gravy. But oh, what delectable chicken and gravy it is! David's son made me the last order of eggrolls at the old restaurant on New Year's Eve, 1997.
* Percent Daily Values are based on a 2,000 calorie diet.
Springfield Cashew Chicken
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 198
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