Springfield Cashew Chicken

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.

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.