Springfield Mo Cashew Chicken
Transport your taste buds to the heart of Missouri with this iconic recipe for Springfield Mo Cashew Chicken, a beloved fusion of Chinese-American flavors. This dish features tender, bite-sized chicken thighs coated in a crispy, golden batter, fried to perfection, and paired with a rich, savory brown sauce made from soy sauce, oyster sauce, and chicken stock. Garnished with roasted cashews and fresh green onions, this recipe adds a satisfying crunch and vibrant finishing touch. Serve it over fluffy steamed rice for a hearty and comforting meal that's perfect for any occasion. With its irresistible combination of textures and bold flavors, this classic regional favorite brings restaurant-quality flavor right to your home kitchen. Perfect for fried chicken enthusiasts and lovers of cashew stir-fry alike, this easy-to-follow recipe guarantees a show-stopping dish every time.
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Recipe Information
Ingredients
- 1.5 pounds Boneless skinless chicken thighs
- 1 cup All-purpose flour
- 0.5 cup Cornstarch
- 2 large Eggs
- 2 tablespoons Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cups Cooking oil (for frying)
- 1.5 cups Chicken stock
- 2 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Sugar
- 2 tablespoons Cornstarch (for sauce)
- 2 tablespoons Water (for cornstarch slurry)
- 0.5 cup Roasted cashews
- 2 stalks Green onions, sliced
- 4 cups Steamed rice (for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a medium mixing bowl, whisk together the flour, cornstarch, salt, and black pepper.
In a separate bowl, beat the eggs with the milk to create an egg wash.
Heat the cooking oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C).
Dredge the chicken pieces in the flour mixture, then dip them into the egg wash, and dredge them once more in the flour mixture for an extra crispy coating.
Carefully fry the chicken in the hot oil in batches, making sure not to overcrowd the pan. Cook for 5-7 minutes per batch, or until the chicken is golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
In a saucepan, combine the chicken stock, soy sauce, oyster sauce, and sugar. Bring to a gentle simmer over medium heat.
In a small bowl, create a cornstarch slurry by mixing the cornstarch with the water until smooth. Slowly whisk the slurry into the simmering sauce to thicken it. Reduce the heat to low and allow the sauce to cook for another 2-3 minutes.
To serve, layer the crispy chicken pieces on a plate or over steamed rice. Drizzle the thickened brown sauce over the chicken.
Sprinkle the roasted cashews and sliced green onions on top for garnish.
Serve immediately with steamed rice and enjoy!
Nutrition Facts
Calories |
8625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 747.7 g | 959% | |
| Saturated Fat | 108.1 g | 540% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 4561 mg | 198% | |
| Total Carbohydrate | 429.6 g | 156% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 20.1 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 267 mg | 21% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 1229 mg | 26% | |
*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.
