Springfield Cashew Chicken Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 24, 2013
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.
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Photo by NYDadCook

Cooking Level: Intermediate

Home Town: Rochester, New York, USA
Living In: Webster, New York, USA

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Reviewed: Feb. 10, 2013
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.
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Cooking Level: Intermediate

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Reviewed: Sep. 20, 2012
A definite keeper....thank you for sharing
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Reviewed: Sep. 18, 2012
this recipe is so easy to make and it tastes amazing!!! thank you for sharing
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Photo by SunnyDaysNora
Reviewed: Aug. 24, 2012
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.
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Photo by SunnyDaysNora

Cooking Level: Expert

Home Town: Paso Robles, California, USA
Reviewed: Mar. 6, 2012
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!
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