Wednesday, August 14, 2013

Springfield Style Cashew Chicken

I was pinning away the other night on Pinterest, when I came across one of my recipes posted back in 2011 for "Springfield Style" Cashew Chicken. When I grew up in Missouri in the 1960's, there just weren't a lot of Asian restaurants. I can remember the first time I went, my future sister-in-law Terry asked if I'd like to go to lunch. I think I was 14 and other than La Choy in a can, I'd never had Chinese. The restaurant was decorated with black lacquered chairs and tables, white paper screens and lanterns, and a waitstaff that gave 5 star service... it left an impression! When our orders of Cashew chicken arrived at the table, they smelled delicious. Crispy fried chicken pieces smothered in a rich brown sauce and topped with salty cashews, alongside a snowy bowl of purest white steamed rice. From that moment I have loved Asian cuisine!
 
Leong's closed their doors in 2000, but lucky for you their recipe lives on in many restaurants across the state. When you think of regions of Chinese food, Sichuan, Cantonese or Hunan come to mind... but don't forget to add Springfield Style to the list!
 
Just click on the title to print the recipe!


1/2 pound boneless, skinless chicken breast (per person)
2 eggs per pound of chicken
1/4 cup milk per egg
flour
salt and pepper
peanut oil for frying

Sauce
2 chicken bouillon cubes per cup of water
2 tablespoons cornstarch
1 teaspoon sugar
2 teaspoons oyster sauce
chopped green onions
cashew halves
hot rice for serving

Heat water to boiling and dissolve bouillon cubes. Stir 1/4 cup of broth into cornstarch to make a smooth slurry. Stir cornstarch slurry into broth with sugar and oyster sauce. Set aside and let sauce thicken as chicken cooks.

Heat oil to 350-400° in deep pan or fryer. Cut chicken into small pieces, dredge and let stand in flour for 15 minutes. Mix together egg, milk, and salt & pepper. Remove chicken from flour and let stand in egg mixture for 10 minutes. Roll chicken pieces in flour and deep-fry, in batches if need be, until golden. Drain well on paper towels and keep warm in covered pan in 200° oven.

Serve chicken over hot rice, topped with sauce, cashews, and chopped green onions. Pass soy sauce at table.

18 comments:

  1. This looks so mouthwatering. It almost sounds a little like General Gau's. I haven't had Chinese food in a long time. Maybe I'll treat myself this week.

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    1. It's different from traditional cashew chicken, but really delicious!

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  2. Now there's a must try recipe! My husband doesn't eat anything chinese (or mexican, japanese, thai, italian.... the list goes on and on) so making it myself for myself is just about the only time I get to have any!

    Thanks for sharing,
    ~Chris

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    1. This recipe could be "casserole style" and he'd never guess it was Chinese food!

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  3. Hi-I used to live outside of Branson and would always eat oriental whenever we visited Springfield. I haven't found any restaurant to match theirs yet!
    I can't wait to try this recipe soon.
    I just found your blog and will be back to visit for sure. I started a blog just this last week. Please check it out and say "hi". Blessings!

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    1. I miss Leong's, just too far for us to go for Chinese!

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  4. I LOVE NUTS IN MY FOOD! I am addicted right not to WALNUTS in my chicken and spinach salad...thank you dearest for visiting me today! Carribean mood? LET'S GO!!!!! Anita

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    1. I'm so glad that nuts are good for me, that way I don't have to feel guilty for the calories!

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  5. Looks delicious... as long as someone else is doing the cooking. It would not be delicious if I made it.

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    1. This one goes together quickly, I use Tyson breaded chicken strips to make it a quick to fix meal!

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  6. This looks fabulously delicious! One of my favorite dishes!

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    1. This was shared by Mr. Leong in a NY Times article!

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  7. Joycee!!!!! I grew up right behind the original Leong's and Cashew Chicken was on our table at least once a week! Now, whenever I'm in Springfield, we eat CC from Canton Inn near Bass Pro. I've had it from the new Leong's but still prefer award winning Canton Inn's. My recipe is very similar to yours and of course we have to make it often! I LOVE IT!
    I posted about it Aug. 19 last year.
    Mmmmmmmmmmmmmmm so good!
    Now I have a craving for it~
    Love this post!
    Kathy

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    Replies
    1. Kathy, I'm just now going back and typing replies on old posts... added this feature this summer to my blog. I am going over right now to see your recipe for Cashew Chicken!

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  8. this dish is my favorite == I could eat it daily.. yummy - wish I could smell it cooking..hugs new follower..

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    Replies
    1. Me too, I crave Chinese and Mexican about once a week!

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  9. It's so cool that some of you have been to these places in Springfield! When you start blogging, it seems like a big ol' world but after a while we find each other! FUN!

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  10. I was born in Springfield and grew up enjoying cashew AND sweet n' sour chicken. I flip flopped between the two depending on my mood : )

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