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Monday, August 29, 2016

Springfield Style Cashew Chicken (copy cat recipe) - Leong's Tea House

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Ingredients

  • 3 - Boneless Skinless Chicken Breasts
  • 1 Cup - Flour
  • 3 - Eggs
  • 1 Cup - Milk
  • 1 tsp - Salt
  • 1 1/2 Cups - Cashews 
  • 4 - Green onion tops (chopped)
  • 15 oz - Low Sodium Chicken Broth
  • 2 TBS - Oyster Sauce
  • 2 TBS - Soy Sauce
  • 2 TBS - Cold Water
  • 2 TBS - Corn Starch
Directions
  • In a large bowl combine eggs and milk, mix thoroughly. 
  • In a large bowl combine flour and salt, mix.
  • Dip chicken pieces in egg mixture then into flour mixture shaking off excess flour.
  • Once all of the pieces are coated place the chicken into the refrigerator for 15 minutes.
  • In a saucepan over medium high heat add chicken broth, oyster sauce, soy sauce, mix and brink to a boil.
  • In a small cup mix cornstarch and water together, stir into the chicken broth until thickened and removed from heat and keep warm.
  • Fry the chicken pieces in 350ยบ peanut oil for 4 minutes or until golden brown.
  • Drain on a wire rack.
  • Place chicken pieces on a plate, pour the hot gravy over the pieces, top with cashews and green onions.  Serve with fried rice and an egg roll.
Enjoy! 


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