Skip to main content New<> this month
Get the Allrecipes magazine

Springfield Cashew Chicken

Rated as 4.54 out of 5 Stars
34

"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!"
Added to shopping list. Go to shopping list.

Ingredients

55 m servings 507
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  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.

Footnotes

  • 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; 22 30.1 46 123 1126 Full nutrition

Explore more

Reviews

Read all reviews 9
  1. 13 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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...

Most helpful
Most positive
Least positive
Newest

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...

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 i...

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...

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.

A definite keeper....thank you for sharing

this recipe is so easy to make and it tastes amazing!!! thank you for sharing

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 bullio...

I grew up eating this, and this recipe is just how I remember it!

Made it as is - and it's pretty excellent!