Springfield Style Cashew Chicken

Springfield Style Cashew Chicken

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  • Prep Time


  • Total Time


  • Servings



  • * 4 skinless, boneless chicken breasts

  • * 2 cups all-purpose flour

  • * 2 teaspoons baking soda

  • * 5 tablespoons cornstarch, divided

  • * 3 eggs, beaten

  • * 2 cups canola oil for frying

  • * 2 cups chicken broth

  • * 1 tablespoon white sugar

  • * 2 tablespoons soy sauce

  • * 1 teaspoon ground black pepper

  • * 2 cups cashew halves


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 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 sugar, soy sauce and 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 for about 5 minutes. Pour sauce over fried chicken and top with cashews. Serve with soy sauce to taste over a bed of fried rice, if desired.


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