Best 7 Springfield Style Cashew Chicken Ii Recipes
Springfield style cashew chicken II is a unique and flavorful dish that combines the classic flavors of Chinese-American cuisine with a few unique twists. It features tender pieces of chicken tossed in a savory sauce made with soy sauce, rice vinegar, brown sugar, and sesame oil, all complemented by a variety of vegetables and crunchy, roasted cashews. The result is a delicious and versatile dish that can be served as an appetizer or main course, and pairs perfectly with steamed rice or noodles.
Check out the recipes below so you can choose the best recipe for yourself!
SPRINGFIELD CASHEW CHICKEN
Make and share this Springfield Cashew Chicken recipe from Food.com.
Provided by Dienia B.
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl, mix the flour, baking soda and 1 tablespoon cornstarch.
- In another bowl place the beaten eggs.
- Dip chicken pieces in the flour mixture, the egg mixture, then back into the flour mixture.
- Deep fry in hot peanut oil; drain on paper towels.
- In another pan, mix the chicken broth, oyster sauce, sugar, soy sauce, pepper and 4 tablespoons cornstarch. Blend and cook until thick.
- Place chicken over rice.
- Pour sauce over chicken.
- Top with cashews and chopped green onion.
SPRINGFIELD, MO CASHEW CHICKEN
My grandparents lived in Joplin, MO (just down the road from Springfield) and this has always been one of my favorite comfort foods. This is very different from the cashew chicken found in Asian restaurants in the rest of the country. It has been westernized almost to the point of not being Asian at all, but has become a regional favorite. This recipe has been adapted from a recipe found on Grouprecipes.com which is said to be the original recipe from Leong's Tea House in Springfield. I'm not sure if that's true, but it's pretty close to what I grew up with. Prep time includes the resting time for the chicken. The original recipe called for 9 tsp bouillon granules, but we thought it was a bit overpowering so we decreased it slightly. It's also possible to substitute the bouillon with 3 cups of reduced sodium chicken broth.
Provided by Mark and Stacy
Categories Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Chicken:.
- Sprinkle chicken pieces with salt and then dredge in flour. Set aside and let stand for 15 minutes.
- Mix eggs, milk, remaining salt and pepper in a large mixing bowl.
- Place floured chicken into egg mixture and let sit for 10 minutes.
- Remove the chicken and roll the pieces in flour again.
- Deep fry 350 degrees for 4-5 minutes until chicken is cooked and golden brown. (Other oil may be substituted, but the peanut oil will give the best color and texture.).
- Sauce:.
- Bring water to a boil and then dissolve bouillon granules.
- Remove 1/4 cup of the bouillon and cool in the fridge. Add cornstarch to cooled liquid and mix until smooth.
- Add sugar, salt, and oyster sauce to the boiling liquid.
- Slowly add the cornstarch mixture to the hot liquid and cook at a low boil, allowing to thicken.
- Serve chicken over steamed white (or fried) rice. Pour sauce on top and garnish with cashews and green onions.
Nutrition Facts : Calories 928.2, Fat 35.9, SaturatedFat 10.8, Cholesterol 296.2, Sodium 3514.2, Carbohydrate 94.9, Fiber 4.1, Sugar 4.7, Protein 54.7
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 STYLE CASHEW CHICKEN II
This variation is famous in Springfield, Missouri, and may be the only way it is prepared there. When I'm not there, I can't find this dish prepared this way anywhere else.
Provided by RICHARDSON7
Categories Asian Recipes
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- To Make Sauce: Bring water to a boil in a large saucepan; dissolve bouillon cubes in boiling water. Remove 1 cup of this broth and mix with cornstarch in a small bowl, then return mixture to saucepan and let thicken. Stir in sugar, oyster sauce and soy sauce; cover, remove from heat and set aside.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- To Make Chicken Nuggets: In a shallow dish or bowl, flour cubed chicken well and let stand in flour for 15 minutes. In a small bowl, beat egg, milk, salt and pepper together. Remove chicken from flour, dip in egg mixture, roll in flour again and deep fry in a large skillet or deep fryer until golden brown. Drain on paper towels.
- Place prepared chicken nuggets on a platter; heat sauce over low heat to heat through, then pour over chicken. Sprinkle cashew halves and green onion on top and serve.
Nutrition Facts : Calories 1337.2 calories, Carbohydrate 43.5 g, Cholesterol 81.9 mg, Fat 121 g, Fiber 1.8 g, Protein 23 g, SaturatedFat 16.8 g, Sodium 3293.5 mg, Sugar 6.2 g
SPRINGFIELD STYLE CASHEW CHICKEN II
This variation is famous in Springfield, Missouri, and may be the only way it is prepared there. When I'm not there, I can't find this dish prepared this way anywhere else.
Provided by RICHARDSON7
Categories Asian Recipes
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- To Make Sauce: Bring water to a boil in a large saucepan; dissolve bouillon cubes in boiling water. Remove 1 cup of this broth and mix with cornstarch in a small bowl, then return mixture to saucepan and let thicken. Stir in sugar, oyster sauce and soy sauce; cover, remove from heat and set aside.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- To Make Chicken Nuggets: In a shallow dish or bowl, flour cubed chicken well and let stand in flour for 15 minutes. In a small bowl, beat egg, milk, salt and pepper together. Remove chicken from flour, dip in egg mixture, roll in flour again and deep fry in a large skillet or deep fryer until golden brown. Drain on paper towels.
- Place prepared chicken nuggets on a platter; heat sauce over low heat to heat through, then pour over chicken. Sprinkle cashew halves and green onion on top and serve.
Nutrition Facts : Calories 1337.2 calories, Carbohydrate 43.5 g, Cholesterol 81.9 mg, Fat 121 g, Fiber 1.8 g, Protein 23 g, SaturatedFat 16.8 g, Sodium 3293.5 mg, Sugar 6.2 g
SPRINGFIELD STYLE CASHEW CHICKEN II
This variation is famous in Springfield, Missouri, and may be the only way it is prepared there. When I'm not there, I can't find this dish prepared this way anywhere else.
Provided by RICHARDSON7
Categories Asian Recipes
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- To Make Sauce: Bring water to a boil in a large saucepan; dissolve bouillon cubes in boiling water. Remove 1 cup of this broth and mix with cornstarch in a small bowl, then return mixture to saucepan and let thicken. Stir in sugar, oyster sauce and soy sauce; cover, remove from heat and set aside.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- To Make Chicken Nuggets: In a shallow dish or bowl, flour cubed chicken well and let stand in flour for 15 minutes. In a small bowl, beat egg, milk, salt and pepper together. Remove chicken from flour, dip in egg mixture, roll in flour again and deep fry in a large skillet or deep fryer until golden brown. Drain on paper towels.
- Place prepared chicken nuggets on a platter; heat sauce over low heat to heat through, then pour over chicken. Sprinkle cashew halves and green onion on top and serve.
Nutrition Facts : Calories 1337.2 calories, Carbohydrate 43.5 g, Cholesterol 81.9 mg, Fat 121 g, Fiber 1.8 g, Protein 23 g, SaturatedFat 16.8 g, Sodium 3293.5 mg, Sugar 6.2 g
SPRINGFIELD STYLE CASHEW CHICKEN II
This variation is famous in Springfield, Missouri, and may be the only way it is prepared there. When I'm not there, I can't find this dish prepared this way anywhere else.
Provided by RICHARDSON7
Categories Asian Recipes
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- To Make Sauce: Bring water to a boil in a large saucepan; dissolve bouillon cubes in boiling water. Remove 1 cup of this broth and mix with cornstarch in a small bowl, then return mixture to saucepan and let thicken. Stir in sugar, oyster sauce and soy sauce; cover, remove from heat and set aside.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- To Make Chicken Nuggets: In a shallow dish or bowl, flour cubed chicken well and let stand in flour for 15 minutes. In a small bowl, beat egg, milk, salt and pepper together. Remove chicken from flour, dip in egg mixture, roll in flour again and deep fry in a large skillet or deep fryer until golden brown. Drain on paper towels.
- Place prepared chicken nuggets on a platter; heat sauce over low heat to heat through, then pour over chicken. Sprinkle cashew halves and green onion on top and serve.
Nutrition Facts : Calories 1337.2 calories, Carbohydrate 43.5 g, Cholesterol 81.9 mg, Fat 121 g, Fiber 1.8 g, Protein 23 g, SaturatedFat 16.8 g, Sodium 3293.5 mg, Sugar 6.2 g
Tips:
- Use fresh cashews: Fresh cashews have a better flavor and texture than roasted or salted cashews.
- Soak the cashews overnight: Soaking the cashews overnight helps to soften them and make them easier to blend.
- Use a high-powered blender: A high-powered blender is necessary to get a smooth and creamy cashew sauce.
- Add some acidity: A little bit of lemon juice or vinegar helps to balance out the richness of the cashew sauce.
- Season to taste: Be sure to taste the cashew sauce before serving and adjust the seasonings as needed.
Conclusion:
Springfield-style cashew chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The cashew sauce is smooth, creamy, and flavorful, and the chicken is tender and juicy. This dish is sure to be a hit with the whole family.
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