Leong's Cashew Chicken
Cashew chicken was invented at Leong's Tea House in Springfield, Missouri. Leong had difficulty popularizing Chinese cuisine in the area and based the dish on the popular fried foods common in the Ozarks. The dish is not truly Chinese, but rather an American dish with a "Chinese" theme. Note that there is also an unbreaded cashew chicken recipe with softened cashews.
Source and licence
"Leong's Cashew Chicken" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Leong%27s_Cashew_Chicken, revision 4522428), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Leong's_Cashew_Chicken&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4522428
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
United States. Associated with United States by the source's category: Midwestern U.S. (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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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
Method
- Debone and cut chicken breasts into bite-sized pieces.
- Beat eggs and mix with milk.
- Combine flour and salt.
- Dip breasts into egg/milk combination, then into flour.
- Deep fry the chicken until golden and cooked through.
- For the sauce, heat broth in a saucepan on low to medium heat.
- Make a cornstarch slurry with the cornstarch and cold water. Set aside.
- Add oyster sauce and soy sauce to the broth. Continue heating the sauce.
- Add the cornstarch slurry as needed to thicken the sauce until it reaches the desired consistency.
- Serve chicken on fried rice, cover liberally with sauce, and garnish with cashews and green onions.