Springfield Style Cashew Chicken I Recipe - Allrecipes.com
Springfield Style Cashew Chicken I Recipe
  • READY IN 35 mins

Springfield Style Cashew Chicken I

Recipe by  

"This is Cashew Chicken in the style first served in Springfield, Missouri in the 1960's. It involves deep frying the chicken pieces in peanut oil. 'Show Me' state Cashew Chicken!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  1. Cut the chicken breasts into 1 inch pieces. In a shallow dish or bowl, mix together the flour, baking soda and 1 tablespoon of the cornstarch. In another dish or bowl beat the eggs. Dip chicken pieces into flour mixture, then eggs, then flour mixture again. Heat peanut oil in a large skillet and deep fry coated chicken in hot oil for 3 to 4 minutes. Drain on paper towels.
  2. Meanwhile (while frying chicken), heat broth to boiling in a medium saucepan. Add oyster sauce, sugar, soy sauce and white pepper. Mix remaining 4 tablespoons cornstarch with a small amount of cold water in a cup. Stir cornstarch mixture slowly into broth mixture to thicken, then cook for another 5 minutes over medium-low heat.
  3. Preheat oven to 200 degrees F (95 degrees C). Heat cashew nuts and chopped green onions in preheated oven for about 5 minutes. Pour sauce over fried chicken and top with cashews and green onion. Serve with soy sauce to taste over a bed of fried rice, if desired.
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Reviews More Reviews

Most Helpful Positive Review
Apr 13, 2009

I'm the original submitter of this recipe, many years ago. My name and account have changed or I would edit this recipe. Since I can't, I'll post the editing here. I've fine-tuned this recipe over the years, until it matches any I've ever eaten at restaurants in Springfield. Here's the changes: Take out the baking soda, and just add 1T Corn starch, 1 t. Lawry's seasoned salt, and 1/2 t. pepper to your flour mixture in a ziplock bag. To the eggs, add 2 Tablespoons of ice water, then beat. Dip your chicken in the egg, then the put in the ziplock bag to throughly coat the chicken, then lay the chicken on your cutting board for fifteen minutes to rest. After that, fry in the peanut oil as per original recipe and drain. Changes to sauce: To the original 2 cups chicken broth, change the Oyster sauce amt to 1 1/2 Tablespoons, 1 1/2 teaspoons of sugar, 2 tablespoons soy sauce, 2 Tablespoons corn starch. Heat all but the corn starch to boiling, then mix the corn starch with 1/3 cup of cold water until smooth. Stir slowly into the hot broth, and boil for one more minute. Put lid on and set aside. Heat cashews only in the oven, for the amt of time on the original recipe, and sprinkle fresh, chopped green onions over the finished dish. Enjoy! Teresa Merau

 
Most Helpful Critical Review
Oct 12, 2003

I lived in Springfield for 5 years and travel there quite a bit. The sauce turned out with too much pepper flavor. Overall, pretty good, though.

 
Jun 22, 2003

This is just like the cashew chicken at a little place in Pensacola florida.....I leave out the oyster and pepper when I make the broth and double the broth that you pour on top! This is really good. Chelita

 
Oct 08, 2003

I love going home to Springfield, MO to get this wonderful (and inexpensive) Cashew Chicken. They just don't make it the same in other Chinese restaurants, but this recipe is the real thing. If only it was as easy to make as picking it up at the drive thru!

 
Aug 22, 2003

This recipe was AWESOME !! After attending college in Springfiled and eating Cashew Chicken on a weekly basis, I have found nothing that compares to this recipe !! Served over a bed of rice, this one definitely brings back good memories !

 
Oct 12, 2003

This recipie is right on the money. This is a family favorite, and is a wonderful dish to enjoy. A suggestion, though: instead of using a teaspoon of white pepper, use only a pinch. The power of the white pepper is almost too much for younger/more sensative tastebuds, or so I'm told. =)

 
Dec 15, 2004

If I could give this a higher rating I would. I've been looking for this recipe for 20 years since I went to school in Springfield - it is a perfect replica of the local dish. My own personal opinion is that this recipe does need to sit for awhile after adding the sauce to let the flavors meld more, the next day is when I actually thought it tasted exactly like the local version. My only other suggestion is to add some cashews to the sauce when it is hot, it softens these cashews up and lets the flavor of the nuts out. Then I still added more cashews right before serving to add the crunch. I've also made it with low sodium chicken cubes since the salt level in this recipe is very high and it still had great flavor. My son is now addicted to this and keeps telling me he wants to go to college in Springfield so he can have this everyday. Thanks for the recipe and the memories of Springfield.

 
Mar 07, 2005

I live in Lake of the Ozarks (which is close to Springfield) and this is absolutely the best cashew chicken EVER! It even beats out the restaurants! The only change I made was to cut WAY back on the white pepper...I only used a pinch. For those of you who are turning out oily chicken, use peanut oil, not vegetable oil. It makes a difference. Thanks for posting Teresa!

 

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Nutrition

  • Calories
  • 652 kcal
  • 33%
  • Carbohydrates
  • 56.3 g
  • 18%
  • Cholesterol
  • 154 mg
  • 51%
  • Fat
  • 33.9 g
  • 52%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 32.5 g
  • 65%
  • Sodium
  • 1127 mg
  • 45%

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

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