Springfield Style Cashew Chicken

By Scheets

Ingredients

• * 4 skinless, boneless chicken breasts
• * 2 cups all-purpose flour
• * 2 teaspoons baking soda
• * 5 tablespoons cornstarch, divided
• * 3 eggs, beaten
• * 2 cups canola oil for frying
• * 2 cups chicken broth
• * 1 tablespoon white sugar
• * 2 tablespoons soy sauce
• * 1 teaspoon ground black pepper
• * 2 cups cashew halves

Preparation

Step 1

1. Cut the chicken breasts into 1 inch pieces. In a shallow dish or bowl, mix together the flour, baking soda and 1 tablespoon of the cornstarch. In another dish or bowl beat the eggs. Dip chicken pieces into flour mixture, then eggs, then flour mixture again. Heat oil in a large skillet and deep fry coated chicken in hot oil for 3 to 4 minutes. Drain on paper towels.
2. Meanwhile (while frying chicken), heat broth to boiling in a medium saucepan. Add sugar, soy sauce and pepper. Mix remaining 4 tablespoons cornstarch with a small amount of cold water in a cup. Stir cornstarch mixture slowly into broth mixture to thicken, then cook for another 5 minutes over medium-low heat.
3. Preheat oven to 200 degrees F (95 degrees C). Heat cashew nuts for about 5 minutes. Pour sauce over fried chicken and top with cashews. Serve with soy sauce to taste over a bed of fried rice, if desired.