Top with cashew sauce, cashew nuts and green onions.Ĭlick here for the full story on how Springfield-style cashew chicken was first created.

When ready to serve, fry chicken a second time for 2 to 3 minutes. Add the cornstarch to the water to make a slurry, then add your slurry to the boiling mixture and whisk constantly until you reach a gravy-like consistency. To make the cashew chicken sauce, mix together chicken broth, salt, sugar, soy sauce, oyster sauce, ginger and sesame oil and bring to a boil. Every Springfield resident I’ve talked to insists that no matter the style, the cashew chicken here doesn’t compare. You can also get it from two drive-throughs at China Feast (200 East Linwood, 81, and 6216 Troost, 81). Place partially cooked chicken on a paper towel lined cookie sheet or on a wire rack to hold for service. The consensus on Chowhound is that the best place for Springfield-style is in Mission, at Fire Wok. Blanch chicken pieces in the heated fryer or oil until ¾ of the way cooked, approximately 2 to 3 minutes. Place all breaded chicken pieces on a cookie sheet until ready to fry. Place diced chicken into flour mixture, coating all sides, then dip into the milk batter, then place back into flour mixture, again coating all sides. In another medium bowl, scramble the eggs and then add milk, seasoned salt and white pepper. Place all flour mixture ingredients in a medium bowl. Top 10 Best Springfield Cashew Chicken in Springfield, MO - October 2023 - Yelp - Happy China, Leongs Asian Diner, Bao Bao, Corner 21 Chinese Cuisine.

Ingredients 2 pounds chicken breast, diced into 1 inch piecesįor the flour mixture 4 cups all purpose flour 1 tablespoon seasoned salt (Lawrys) 1 teaspoon ground white pepper 2 tablespoon granulated garlic ½ teaspoon cayenne pepper (optional)įor the milk batter 3 eggs 3 cups milk 1 tablespoon seasoned salt ½ teaspoon ground white pepperįor the cashew chicken sauce 3 ½ cups chicken broth ½ teaspoon salt ½ teaspoon sugar ¼ cup soy sauce (Kikkoman) 2 tablespoon oyster sauce 1 pinch ground ginger ⅛ teaspoon sesame oil ¼ cup cornstarch ¼ cup waterįor serving 4 ounces cashew nuts 4 ounces chopped green onions Recipe courtesy Wing Yee Leong of Leong’s Asian Diner

Original springfield cashew chicken