Cashew chicken springfield is basically just some boneless chicken, cut up into bite size, double-breaded with flour, deep-fried, and served with sauce and garnished with cashew and green onion. The sauce is what makes this chicken recipe awesome. This is best served with rice on the side.
Ingredients for the chicken:1 pounds of boneless chicken, cut up into bite size chunks, 2 cups flour, 1 beaten egg,3/4 cup milk, 1 tsp salt, 1 tsp ground black pepper, Cooking oil for deep frying, Ingredients for the sauce:2 cups chicken broth, 4 pieces chicken bouillon cubes, 2 tsp brown sugar, 1-1/2 tbsp oyster sauce,2 tsp soy sauce,2 tbsp cornstarch,Ingredients for garnish:Unsalted roasted cashew, Chopped green onion
Coat the chicken with flour and set aside for 15 minutes.
Mix the egg, milk, salt and pepper.
Dip the coated chicken in the egg and milk mixture.
Coat it again with flour and set aside for another 15 minutes.
Meanwhile, pour the chicken broth in a saucepan and let it boil.
Add the chicken bouillon cubes, brown sugar, soy sauce, and oyster sauce.
Mix the cornstarch in a 1/4 cup cold water and add it to the sauce.
Stir constantly. When it reached the consistency that you want, you can turn the heat off and set it aside.
Heat some cooking oil in frying pan.
Deep fry the coated chicken until golden brown.
Serve with sauce and garnish with cashew and chopped green onion.
Best eaten with rice on the side.
This video is a creation of pinoyrecipes. You can visit pinoyrecipes for complete recipes, and more videos.