Springfield Style Cashew Chicken

Springfield, Missouri, gave America Route 66—and Springfield-style cashew chicken, a regional classic invented by Chinese immigrant chef David Leong.

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% Daily Values based on a 2,000 calorie diet

Step 1

Mix the flour, seasoned salt, ground white pepper, granulated garlic, and cayenne pepper (if using).

Step 2

In another medium bowl, whisk the eggs and add the milk, seasoned salt, and white pepper.

Step 3

Coat the diced chicken pieces in the flour mixture, then dip them into the milk batter and coat them again in the flour mixture.

Step 4

Place the breaded chicken pieces on a cookie sheet until ready to fry.

Step 5

Heat the olive oil in a large skillet over medium heat. And, fry the chicken pieces in batches until golden brown and cooked through, about 3 to 5 minutes per side.

Step 6

Remove the chicken from the skillet and place it on a paper towel-lined plate to drain excess oil.

Step 7

Combine the chicken broth, salt, sugar, soy sauce, oyster sauce, ground ginger, and sesame oil in a medium saucepan. Bring to a boil.

Step 8

Mix the cornstarch with water in a small bowl to create a slurry and slowly add the slurry to the boiling mixture, whisking constantly until the sauce reaches a gravy-like consistency. Stir in cashews.

Step 9

Place the fried chicken pieces on a serving platter and pour the cashew chicken sauce over the chicken. Serve with a side of plain or fried rice and steamed vegetables.

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