Entree: United States – Missouri (Midwestern United States) – Springfield-Style Cashew Chicken

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 10 min

Total 50 min

Ingredients

- 2 cups (370 g) long-grain white rice, uncooked
- 3 cups (720 ml) vegetable oil (for deep frying)
- 1 1/2 lb (680 g) boneless skinless chicken thighs, cut into 1-in (2.5 cm) pieces
- 1 large egg
- 1/2 cup (64 g) cornstarch (for dredge)
- 1/4 cup (32 g) all-purpose flour (for dredge)
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (1 g) ground black pepper, divided
- 2 tbsp (30 ml) soy sauce (for marinade)
- 2 cloves (6 g) garlic, minced
- 1 tbsp (6 g) fresh ginger, minced
- 1 small green bell pepper, thinly sliced
- 1 small yellow onion, thinly sliced
- 1 small carrot, julienned (optional, for color)
- 1 1/2 cups (360 ml) low-sodium chicken stock
- 3 tbsp (45 ml) soy sauce (for sauce)
- 2 tbsp (30 ml) oyster sauce
- 1 tbsp (12 g) granulated sugar
- 2 tbsp (16 g) cornstarch (for slurry)
- 3 tbsp (45 ml) water (for slurry)
- 1 tsp (5 ml) toasted sesame oil
- 3/4 cup (90 g) roasted unsalted cashews
- 4 stalks (about 40 g) green onions, thinly sliced (whites and greens separated)
- Vegetable oil spray or 1 tbsp (15 ml) neutral oil (for stir-fry pan)

Instructions

Short Description:
Deep-fried bite-sized chicken pieces tossed in a glossy brown sauce made from chicken stock, soy sauce, and oyster sauce, served over steamed rice and finished with roasted cashews and sliced green onions.

Regional Notes:
This Springfield, Missouri version features deep-fried chicken pieces (rather than stir-fried) coated and crisped, then combined with a savory-sweet brown sauce made primarily from chicken stock, soy, and oyster sauce. Unlike other American cashew chicken variants, the Springfield style emphasizes a heavier, ladled sauce and the use of deep-frying for a crunch that holds up under the sauce.

1. Rinse the rice until water runs clear and cook according to package directions (2 cups uncooked will yield about 4 servings). Keep warm.
2. In a medium bowl combine the chicken pieces, 2 tbsp (30 ml) soy sauce (marinade), 1/2 tsp (2.5 g) kosher salt, 1/4 tsp (0.5 g) black pepper, and the egg. Mix to coat and let sit 10–15 minutes.
3. In a shallow dish whisk together 1/2 cup (64 g) cornstarch, 1/4 cup (32 g) flour, and a pinch of salt and pepper for the dredge.
4. Heat 3 cups (720 ml) vegetable oil in a heavy pot or deep fryer to 350°F (175°C). Pat marinated chicken pieces dry with paper towels, then dredge evenly in the cornstarch/flour mixture, shaking off excess.
5. Fry the chicken in batches, being careful not to overcrowd the pot. Fry until golden brown and cooked through, about 3–5 minutes per batch depending on piece size. Transfer to a wire rack or paper towel-lined plate to drain and keep warm.
6. While chicken is frying, prepare the sauce: in a small bowl whisk together 1 1/2 cups (360 ml) chicken stock, 3 tbsp (45 ml) soy sauce, 2 tbsp (30 ml) oyster sauce, and 1 tbsp (12 g) sugar until combined.
7. Make the cornstarch slurry by mixing 2 tbsp (16 g) cornstarch with 3 tbsp (45 ml) water until smooth.
8. Heat a large skillet or wok over medium-high heat and add 1 tbsp (15 ml) neutral oil or a quick spray. Add minced garlic and ginger and the white parts of the green onions; stir-fry 30 seconds until fragrant.
9. Add the sliced green bell pepper, onion, and carrot (if using) and stir-fry 1–2 minutes until just tender-crisp.
10. Pour the prepared sauce mixture into the pan and bring to a simmer. Stir in the cornstarch slurry and cook 1–2 minutes until the sauce thickens to a glossy coating consistency. Stir in 1 tsp (5 ml) toasted sesame oil.
11. Add the fried chicken and roasted cashews to the pan and toss gently to coat all pieces evenly with the sauce. Cook 1 minute more so the chicken reheats and absorbs sauce.
12. Taste and adjust seasoning with additional soy sauce or a pinch of salt if needed. Remove from heat and stir in the green parts of the sliced green onions.
13. Serve the Springfield-Style Cashew Chicken immediately over steamed rice, spooning extra sauce and cashews over each portion.