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!

Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
8 servings


  • ½ quart vegetable oil for frying

  • ½ quart peanut oil for frying

  • 1 egg

  • 2 tablespoons water

  • 1 ½ cups all-purpose flour

  • 3 pounds skinless, boneless chicken breast halves, cut into 1-inch cubes

  • 3 cups water

  • 5 tablespoons cornstarch

  • 6 chicken bouillon cubes

  • 2 tablespoons oyster sauce

  • ground white pepper to taste

  • 1 cup cashews

  • 1 cup chopped green onions


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

  2. Preheat the oven to 200 degrees F (95 degrees C).

  3. Beat egg and 2 tablespoons water in a bowl.

  4. Measure flour into a separate bowl.

  5. Dip chicken cubes in egg mixture; remove. Roll chicken in flour until completely coated.

  6. 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.

  7. Arrange cooked chicken on a baking sheet and place in preheated oven to keep warm while continuing to fry remaining chicken.

  8. 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.

  9. Pour sauce over cooked chicken to serve. Sprinkle cashews and green onions over each serving.


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 (per serving)

507 Calories
22g Fat
30g Carbs
46g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 507
% Daily Value *
Total Fat 22g 28%
Saturated Fat 4g 19%
Cholesterol 123mg 41%
Sodium 1126mg 49%
Total Carbohydrate 30g 11%
Dietary Fiber 2g 6%
Total Sugars 1g
Protein 46g
Vitamin C 5mg 23%
Calcium 53mg 4%
Iron 4mg 21%
Potassium 614mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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