Springfield Style Cashew Chicken I Recipe

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 peanut oil in a large skillet and deep fry coated chicken in hot oil for 3 to 4 minutes. Drain on paper towels.

Meanwhile (while frying chicken) heat broth to boiling in a medium saucepan. Add oyster sauce sugar soy sauce and white 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.

Preheat oven to 200 degrees F (95 degrees C). Heat cashew nuts and chopped green onions in preheated oven for about 5 minutes. Pour sauce over fried chicken and top with cashews and green onion. Serve with soy sauce to taste over a bed of fried rice if desired.