Springfield Cashew Chicken
Dive into the ultimate takeout-inspired comfort food with this Springfield Cashew Chicken recipe, a beloved classic from the heart of Missouri that combines crispy, golden-brown chicken bites with a savory, umami-packed sauce. Perfectly seasoned with soy sauce, oyster sauce, and a touch of hoisin, this dish is an irresistible balance of crunch, flavor, and texture. Topped with roasted cashews and fresh green onions for added depth and paired with fluffy white rice, it’s a hearty meal that feels gourmet yet is easy enough for a weeknight dinner. Ready in just 45 minutes, this recipe delivers restaurant-quality results in the comfort of your kitchen, making it ideal for anyone craving homemade takeout flavors.
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Recipe Information
Ingredients
- 2 pcs boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 tbsp cornstarch
- 1 tsp salt
- 0.5 tsp black pepper
- 2 pcs eggs
- 2 tbsp water
- 2 cups vegetable oil
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 cup chicken stock
- 1 tbsp hoisin sauce
- 1 tsp sugar
- 1 tbsp cornstarch (for sauce)
- 2 tbsp water (for sauce slurry)
- 0.5 cup cashews (roasted, unsalted)
- 2 pcs green onions (thinly sliced)
- 4 cups cooked white rice
Instructions
Cut the chicken breasts into 1-inch bite-sized pieces and set them aside.
In a medium bowl, mix the flour, cornstarch, salt, and black pepper. In a separate small bowl, whisk the eggs with water to create an egg wash.
Dip each chicken piece into the flour mixture, then into the egg wash, and then back into the flour mixture. Ensure each piece is fully coated.
Heat vegetable oil in a deep frying pan or wok over medium-high heat until it reaches 350°F (175°C). Fry the coated chicken pieces in batches until golden brown and cooked through, about 4–5 minutes per batch. Remove and drain on paper towels.
In a small bowl, mix together the soy sauce, oyster sauce, chicken stock, hoisin sauce, and sugar. In another small bowl, create a slurry by mixing cornstarch with water and set both aside.
In a medium saucepan over medium heat, bring the soy sauce mixture to a simmer. Slowly stir in the cornstarch slurry and cook until the sauce thickens, about 2–3 minutes. Remove from heat.
In a serving dish, place the fried chicken pieces, drizzle generously with the sauce, and sprinkle the roasted cashews and green onions over the top.
Serve immediately alongside cooked white rice.
Nutrition Facts
Calories |
1570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.1 g | 153% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 1733 mg | 75% | |
| Total Carbohydrate | 85.6 g | 31% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.0 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 72 mg | 6% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 543 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
