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Springfield Cashew Chicken

Prep Time 55 minutes
Servings 8 servings


  • ½ quart vegetable oil for frying
  • ½ quart peanut oil for frying
  • 1 egg
  • 2 tablespoons water
  • 1?½ cups all-purpose flour
  • 3 pounds skinless boneless chicken breast halves, cut into 1-inch cubes
  • 3 cups water
  • 5 tablespoons cornstarch
  • 6 chicken bouillon cubes
  • 2 tablespoons oyster sauce
  • ground white pepper to taste
  • 1 cup cashews
  • 1 cup chopped green onions


  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Preheat the oven to 200 degrees F (95 degrees C).
  • Beat egg and 2 tablespoons water in a bowl.
  • Measure flour into a separate bowl.
  • Dip chicken cubes in egg mixture; remove.
  • Roll chicken in flour until completely coated.
  • 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.
  • Arrange cooked chicken on a baking sheet and place in preheated oven to keep warm while continuing to fry remaining chicken.
  • 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.
  • Pour sauce over cooked chicken to serve.
  • Sprinkle cashews and green onions over each serving.
Keyword Springfield Cashew Chicken
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