Best 5 Kobe Roux Springfield Mo Cashew Chicken Sauce Recipes
Welcome to the ultimate guide to finding the best recipe for cooking a mouthwatering "Kobe Roux Springfield MO Cashew Chicken Sauce." This renowned dish, originating from the culinary heart of Springfield, Missouri, promises an enticing fusion of flavors with its crispy cashew texture and a rich, savory sauce that tantalizes the taste buds. Whether you're a seasoned chef looking to expand your culinary horizons or a home cook seeking a delightful meal, this article will unveil the secrets behind crafting the perfect Kobe Roux Springfield MO Cashew Chicken Sauce.
Check out the recipes below so you can choose the best recipe for yourself!
SPRINGFIELD STYLE CASHEW CHICKEN I
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. 'Show Me' state Cashew Chicken!
Provided by Teresa Dennis
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Cut the chicken breasts into 1 inch pieces. In a shallow dish or bowl, mix together the flour, baking soda and 1 tablespoon of the cornstarch. In another dish or bowl beat the eggs. Dip chicken pieces into flour mixture, then eggs, then flour mixture again. Heat peanut oil in a large skillet and deep fry coated chicken in hot oil for 3 to 4 minutes. Drain on paper towels.
- Meanwhile (while frying chicken), heat broth to boiling in a medium saucepan. Add oyster sauce, sugar, soy sauce and white pepper. Mix remaining 4 tablespoons cornstarch with a small amount of cold water in a cup. Stir cornstarch mixture slowly into broth mixture to thicken, then cook for another 5 minutes over medium-low heat.
- Preheat oven to 200 degrees F (95 degrees C). Heat cashew nuts and chopped green onions in preheated oven for about 5 minutes. Pour sauce over fried chicken and top with cashews and green onion. Serve with soy sauce to taste over a bed of fried rice, if desired.
Nutrition Facts : Calories 651.7 calories, Carbohydrate 56.3 g, Cholesterol 141 mg, Fat 33.9 g, Fiber 2.8 g, Protein 32.5 g, SaturatedFat 6.9 g, Sodium 1127.3 mg, Sugar 4.8 g
SPRINGFIELD CASHEW CHICKEN
Springfield, Missouri is the home of Cashew Chicken. This is supposed to be Leong's original recipe. Leong and his brother Gee developed this famous dish, creating a fried chicken with an Asian flair in the 1960s. This is the closest recipe I have ever found to tasting like the original. And since it is supposed to be the original, maybe that is why? There are numerous variations of this famous dish, so it is how you remember it! Make your favorite fried rice or order from your favorite restaurant to go along with the chicken. Enjoy!
Provided by Perri Pender
Categories World Cuisine Recipes Asian
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Preheat the oven to 200 degrees F (95 degrees C).
- Beat egg and 2 tablespoons water in a bowl.
- Measure flour into a separate bowl.
- Dip chicken cubes in egg mixture; remove. Roll chicken in flour until completely coated.
- Carefully place small batches of coated chicken into hot oil using a slotted spoon. Fry until chicken is golden brown and center is no longer pink, 6 to 8 minutes. Remove with a slotted spoon.
- Arrange cooked chicken on a baking sheet and place in preheated oven to keep warm while continuing to fry remaining chicken.
- Whisk 3 cups water, cornstarch, chicken bouillon cubes, oyster sauce, and white pepper together in a saucepan; simmer over medium heat until thickened, about 5 minutes.
- Pour sauce over cooked chicken to serve. Sprinkle cashews and green onions over each serving.
Nutrition Facts : Calories 507.2 calories, Carbohydrate 30.1 g, Cholesterol 122.6 mg, Fat 22 g, Fiber 1.6 g, Protein 46 g, SaturatedFat 3.8 g, Sodium 1126.1 mg, Sugar 1.3 g
KOBE ROUX | SPRINGFIELD, MO CASHEW CHICKEN SAUCE
Cashew Chicken Sauce - Springfield MO Style. If you've ever eaten it, you know it's pretty good. Not very traditional, but it's good. This is a sauce recipe that pays tribute to David Leong's 1963 invention that revolutionized the Springfield, MO dining scene.
Provided by Kobe Roux
Categories Sauces
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients except the (2/3 C water and corn starch) and bring to a slow rolling boil.
- Add corn starch to 2/3 C water and whisk thoroughly, then combine with boiling sauce base.
- Whisk until thickened.
- This sauce is actually as close as I can come to Mr. Lee's Sauce from Oriental Inn in Marshfield, MO. He's made the "BEST" Springfield-Style Cashew Chicken in America since 1982. Period.
CASHEW NUT SAUCE
This sauce can be used with a selection of your favourite veg as a stir fry sauce or served warm it makes a great sauce for kebabs or vegetables.
Provided by PinkCherryBlossom
Categories Sauces
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Blend the sauce ingredients together in a cup.
- Either add to cooked vegetables or heat until warm and serve with cooked meats.
Nutrition Facts : Calories 15.2, Sodium 503, Carbohydrate 0.9, Fiber 0.1, Sugar 0.1, Protein 1
SPRINGFIELD STYLE CASHEW CHICKEN RECIPE
Provided by Scheets
Number Of Ingredients 11
Steps:
- 1. Cut the chicken breasts into 1 inch pieces. In a shallow dish or bowl, mix together the flour, baking soda and 1 tablespoon of the cornstarch. In another dish or bowl beat the eggs. Dip chicken pieces into flour mixture, then eggs, then flour mixture again. Heat oil in a large skillet and deep fry coated chicken in hot oil for 3 to 4 minutes. Drain on paper towels. 2. Meanwhile (while frying chicken), heat broth to boiling in a medium saucepan. Add sugar, soy sauce and pepper. Mix remaining 4 tablespoons cornstarch with a small amount of cold water in a cup. Stir cornstarch mixture slowly into broth mixture to thicken, then cook for another 5 minutes over medium-low heat. 3. Preheat oven to 200 degrees F (95 degrees C). Heat cashew nuts for about 5 minutes. Pour sauce over fried chicken and top with cashews. Serve with soy sauce to taste over a bed of fried rice, if desired.
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready.
- Use fresh ingredients: Fresh ingredients will give your dish the best flavor.
- Don't overcrowd the pan: When cooking meat or vegetables, don't overcrowd the pan. This will prevent them from cooking evenly.
- Cook the chicken thoroughly: Make sure the chicken is cooked through before serving. This can be checked by inserting a meat thermometer into the thickest part of the chicken. The internal temperature should be 165 degrees Fahrenheit.
- Use a cornstarch slurry: A cornstarch slurry is a mixture of cornstarch and water that is used to thicken sauces. To make a cornstarch slurry, mix together equal parts cornstarch and water until smooth. Then, whisk the cornstarch slurry into the sauce until it thickens.
- Garnish your dish: A simple garnish can make a big difference in the presentation of your dish. Try garnishing your dish with fresh herbs, grated cheese, or a drizzle of olive oil.
Conclusion:
Cashew chicken is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. With its sweet and savory sauce, tender chicken, and crunchy cashews, this dish is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give cashew chicken a try. You won't be disappointed!
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