Leong's Cashew Chicken

Cashew chicken was invented at Leong's Tea House in Springfield, Missouri.

Ingredients

• 2 medium chicken breasts
• 3 eggs
• 1 cup milk
• 1 cup all-purpose flour
• Salt (to taste)
• Cashews, optionally chopped
• Green onions, chopped
• 1 can chicken broth
• 1 Tbsp cornstarch
• 2 Tbsp cold water
• 2 Tbsp soy sauce
• 2 Tbsp oyster sauce

Steps

1. Debone and cut chicken breasts into bite-sized pieces.
2. Beat eggs and mix with milk.
3. Combine flour and salt.
4. Dip breasts into egg/milk combination, then into flour.
5. Deep fry the chicken until golden and cooked through.
6. For the sauce, heat broth in a saucepan on low to medium heat.
7. Make a cornstarch slurry with the cornstarch and cold water. Set aside.
8. Add oyster sauce and soy sauce to the broth. Continue heating the sauce.
9. Add the cornstarch slurry as needed to thicken the sauce until it reaches the desired consistency.
10. Serve chicken on fried rice, cover liberally with sauce, and garnish with cashews and green onions.

More recipes with chicken, eggs, milk, flour, green onions, broth or stock, cornstarch, soy sauce or oyster sauce

Adapted from “Leong's Cashew Chicken” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.