Springfield Cashew Chicken

Springfield Cashew Chicken

Springfield Cashew Chicken

Prep Time

15 minutes

Cook Time

30 minutes


4 people

The American South meets Chinese cuisine. Southern fried boneless chicken breast is coated, fried, and then topped with a sweet-and-spicy oyster sauce.

Why Try? A small town in southwest Missouri became famous for this dish. Maybe you’ll gain notoriety in your neck of the woods when you serve this East meets South dish.

Cornstarch is the secret to this coating.


  • 3 skinless, boneless chicken breasts
  • 2 tablespoons oyster sauce
  • 1 cup cashew halves
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 5 tablespoons cornstarch, divided
  • 4 eggs, beaten
  • 3 to 4 cups peanut oil for frying
  • 2 cups chicken broth
  • 1 tablespoon white sugar
  • 2 tablespoons soy sauce
  • 1/2 teaspoon ground white pepper
  • 1 tablespoon chopped green onion for topping


  • 1 Cut chicken breasts into 1-inch pieces.
  • 2 In a shallow bowl, mix together flour, baking soda and 1 tablespoon cornstarch.
  • 3 In another dish beat eggs.
  • 4 Dip chicken pieces into flour mixture, then eggs, and flour mixture again.
  • 5 Heat peanut oil in a saucepan and deep fry coated chicken for 3 to 4 minutes. Drain on paper towels.
  • 6 In another medium saucepan heat broth to boiling. Add oyster sauce, sugar, soy sauce and white pepper.
  • 7 Mix remaining 4 tablespoons cornstarch with a small amount of cold water in a cup. Stir cornstarch mixture slowly into broth mixture to thicken, cook for another 5 minutes over medium-low heat.
  • 8 Pour sauce over fried chicken and top with cashews and green onion.
  • 9 Serve with sauce to taste and steamed white rice or fried rice.


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