Meat and Poultry Chicken Chicken Breast Pan-Fried Chicken Springfield-Style Cashew Chicken 4.4 (150) 132 Reviews 18 Photos This is cashew chicken in the style first served in Springfield, Missouri in the 1960's. It involves deep-frying the chicken pieces in peanut oil. Serve this "Show-Me State" cashew chicken with soy sauce over a bed of fried rice if desired. Submitted by Katie Mines Updated on June 9, 2023 Save Rate Print Share Close Add Photo 18 18 18 18 Prep Time: 15 mins Cook Time: 15 mins Total Time: 35 mins Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 2 cups peanut oil for frying 2 cups all-purpose flour 5 tablespoons cornstarch, divided 2 teaspoons baking soda 3 eggs, beaten 4 skinless, boneless chicken breasts, cut into 1-inch pieces 2 cups chicken broth 2 cups cashew halves 2 tablespoons chopped green onions 2 tablespoons oyster sauce 2 tablespoons soy sauce 1 tablespoon white sugar 1 teaspoon ground white pepper 4 tablespoons cold water, or as needed Directions Preheat the oven to 200 degrees F (95 degrees C). Heat oil in a large skillet to 350 degrees F (175 degrees C). Line a baking sheet with foil. While the oil is heating, whisk flour, 1 tablespoon cornstarch, and baking soda together in a shallow bowl. Whisk eggs in a second shallow bowl. Dip chicken pieces into flour mixture, then eggs, then into flour mixture again. Working in batches as necessary, deep-fry coated chicken in hot oil for 3 to 4 minutes. Drain on paper towels. While deep-frying the chicken, bring broth to a boil in a medium saucepan. Place cashew nuts and green onions onto the prepared baking sheet. Add oyster sauce, soy sauce, sugar, and white pepper to boiling broth. Mix remaining 4 tablespoons cornstarch with cold water in a cup to make a slurry. Slowly stir slurry into hot broth mixture to thicken, then cook for another 5 minutes over medium-low heat. Meanwhile, heat cashew nuts and green onions in the preheated oven for about 5 minutes. Pour sauce over fried chicken and top with cashews and green onions. Editor's Note: Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used. I Made It Print 281 home cooks made it! Nutrition Facts (per serving) 652 Calories 34g Fat 56g Carbs 33g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 652 % Daily Value * Total Fat 34g 43% Saturated Fat 7g 35% Cholesterol 141mg 47% Sodium 1127mg 49% Total Carbohydrate 56g 20% Dietary Fiber 3g 10% Total Sugars 5g Protein 33g 65% Vitamin C 1mg 1% Calcium 53mg 4% Iron 6mg 33% Potassium 500mg 11% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.