Rating: 4.5 stars
16 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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!

Recipe Summary test

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

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  • 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.

Tips

Cook's note:

In order to have real cashew chicken, it must be fried in all peanut oil or half peanut and half vegetable as this recipe states. Use a good quality oyster sauce.

Editor's note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

507 calories; protein 46g; carbohydrates 30.1g; fat 22g; cholesterol 122.6mg; sodium 1126.1mg. Full Nutrition
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Reviews (17)

Most helpful positive review

Rating: 5 stars
03/06/2012
Poster is correct--only in Springfield will you find this...and it is delicious! I lived there for many years and enjoyed this dish frequently. When I would travel around the country and order cashew chicken it was NEVER cashew chicken as I knew it; it was so puzzling. Finally someone explained to me that it truly was 'Springfield' cashew chicken and that other cities' renderings of the dish were entirely different. Thanks for posting. I was given a similar recipe several years ago (by someone who knew the story as Perri does) but I lost it. Scrumptious! Read More
(9)

Most helpful critical review

Rating: 1 stars
08/27/2012
I really wanted to like this but I it just didn't do it for me. I've noticed that other versions of this dish include soy sauce and white sugar that might have helped. The only change I made to the recipe was to make a cornstarch slurry to prevent clumping. Read More
(7)
16 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/06/2012
Poster is correct--only in Springfield will you find this...and it is delicious! I lived there for many years and enjoyed this dish frequently. When I would travel around the country and order cashew chicken it was NEVER cashew chicken as I knew it; it was so puzzling. Finally someone explained to me that it truly was 'Springfield' cashew chicken and that other cities' renderings of the dish were entirely different. Thanks for posting. I was given a similar recipe several years ago (by someone who knew the story as Perri does) but I lost it. Scrumptious! Read More
(9)
Rating: 4 stars
02/10/2013
As it is written, I give this a 4-rating. I too am from Springfield, MO, and have a recipe that is very close to this. However, mine calls for sugar in the sauce, and I really believe it gives it something that this recipe is lacking. Also, my method for battering is different. I coat the pieces in flour first (let sit in the flour to soak up the moisture on the chicken) then soak in a mixture of 4 eggs to 1 1/2 cups milk, also for a few minutes. Then redip in flour and deep fry. This makes the most incredible coating on the pieces, that really holds onto the sauce. By the way, I also use that method to make to-die-for chicken strips, adding salt and pepper to the final flour. Read More
(8)
Rating: 1 stars
08/27/2012
I really wanted to like this but I it just didn't do it for me. I've noticed that other versions of this dish include soy sauce and white sugar that might have helped. The only change I made to the recipe was to make a cornstarch slurry to prevent clumping. Read More
(7)
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Rating: 5 stars
09/18/2012
this recipe is so easy to make and it tastes amazing!!! thank you for sharing Read More
(3)
Rating: 5 stars
10/24/2013
I used the sauce from this recipe on some chicken that I marinated and sauteed (not battered/deep fried). It was very good and I wanted to eat the whole pan. Read More
(3)
Rating: 4 stars
09/20/2012
A definite keeper....thank you for sharing Read More
(3)
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Rating: 5 stars
04/16/2016
This is as close to the Cashew Chicken I ate growing up in Southwest Missouri in the 60's & 70's. Very delicious! I only changed it slightly. I used chicken base instead of the chicken bullion cubes as that is what I had on hand and I added about 1 tsp. of sugar to the sauce. Also I added some low sodium soy sauce to the sauce as well. Also here is a good tip: after dipping the chicken in the egg and then coating with flour I put the chicken on waxed paper on cookie sheets and put them in the freezer for about 1 1/2 hours prior to cooking. I have found this helps the breading stay on while cooking. Read More
(2)
Rating: 5 stars
12/14/2015
I grew up eating this and this recipe is just how I remember it! Read More
(1)
Rating: 5 stars
08/18/2016
Made it as is - and it's pretty excellent! Read More