Springfield-Style Cashew Chicken

Recipe View 5 mins Preheat oven to 200°F (95°C). Heat peanut oil in a large, heavy-bottomed skillet or Dutch oven to 350°F (175°C). Line a baking sheet with foil. (Prep time: 5 minutes)

Recipe View 10 mins In a shallow bowl, whisk together flour, 1 tablespoon cornstarch, and baking soda. Place beaten eggs in a separate shallow bowl. Dredge chicken pieces in the flour mixture, then dip in the eggs, and dredge again in the flour mixture, ensuring each piece is well-coated. (Prep time: 10 minutes)

Recipe View 20 mins Carefully lower the coated chicken pieces into the hot oil, working in batches to avoid overcrowding the pan. Fry for 3-4 minutes per batch, or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels. (Cook time: 15-20 minutes)

Recipe View 5 mins While frying the chicken, bring chicken broth to a boil in a medium saucepan. Spread cashew halves and green onions evenly onto the prepared baking sheet. (Prep time: 5 minutes)

Recipe View 2 mins In a small bowl, whisk together the remaining 4 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. (Prep time: 2 minutes)

Recipe View 15 mins Once the broth is boiling, add oyster sauce, soy sauce, sugar, and white pepper. Reduce heat to medium-low. Slowly drizzle in the cornstarch slurry, stirring constantly, until the sauce thickens. Simmer for an additional 5 minutes, stirring occasionally. (Cook time: 10 minutes)

Recipe View 5 mins While the sauce simmers, place the baking sheet with cashews and green onions in the preheated oven and heat for approximately 5 minutes, or until cashews are lightly toasted and fragrant. (Bake time: 5 minutes)

Recipe View 2 mins Arrange the fried chicken on a serving platter or individual plates. Pour the warm sauce generously over the chicken. Sprinkle with toasted cashews and fresh green onions. Serve immediately and enjoy! (Assembly time: 2 minutes)