Springfield Style Cashew Chicken I am going to give ingredients and directions for the chicken and sauce separately. I had cut up plenty of green onions (2 bunches) and had lightly toasted whole cashews earlier. To toast either use a toaster oven, 5 minutes on toast, or oven 200 degrees and nuts on cookie sheet in oven for 5 minutes. This step may be completely unnecessary, I probably will skip this step next time. Chicken: -4-6 Chicken breasts cut into bite size pieces -4 eggs -2 cups milk -Salt and pepper -Self- Rising Flour (I did not know this existed but it does, if you use all-purpose flour, then add 2 TSP Baking Soda and TBS Cornstarch) -Peanut oil (makes it crispy and brown, I used all the peanut oil that came in the container and then added about 1 cup vegetable oil) I was skeptical about the need for the peanut oil but I think people are right that is makes it stay crispy and not get soggy after cooking. Mix together eggs and milk, salt and pepper and put cut up chicken in mixture and let marinate for 20 minutes (this is a good time to mix up sauce) Cooking chicken: Bring oil to a high temp, take chicken and dredge in flour, dip in egg stuff again dredge again and throw in oil (I use a large nonstick soup pot with high sides so the frying oil would not pop all over, and it worked great) I had help here, one person dredged and threw in pot the other scooped it out into a large container with paper towels on bottom to soak up grease and keep chicken crispy, (chicken was done quite quickly, 3-4 minutes or so) you will end up frying 3 or 4 batches, keep chicken in a single layer and then put more paper towels down and start new single layer of chicken. This kept the chicken very crispy. Jerry was my scooper and he kept an eye on the sauce and stirred it a bit while I was busy with the messy job of dredging. Rice: I used white rice in the microwave bags, I did not want to have something else on stove and this rice (2-3 bags) only takes 90 seconds to heat. Sauce: Put all ingredients except ½ cup chicken broth and 6 TBS cornstarch into large sauce pan: 4 cups chicken broth (3 ½, leaving ½ out for thickening) 4-5 TBS Oyster Sauce 2 TBS Sugar 4 TBS Soy Sauce 1 TSP Pepper Warm the above and mix the cornstarch with chicken broth, when well mixed and no lumps add to sauce pan at any time. This mixture needs to come to a slow boil, while stirring often. When is seems thick, lower to medium low or low and stir occasionally. Following the chicken frying, I had everyone make their own , I had rice, chicken, sauce, then green onion and cashews, that way we all could make it the way we want, more chicken, less rice, tons of green onion, whatever the wish!! It was very yummy!! This will make four or five very big servings (Starvin’ Marvin or Papouli’s size servings) 6 or 7 normal size servings.
Posted on: Fri, 25 Jul 2014 16:47:57 +0000
Trending Topics
Recently Viewed Topics
© 2015