Springfield Cashew Chicken

Spingfield cashew chicken is a missouri favorite. During our five years there we met an amazing family who made us one of their own. They became our surrogate parents, they are two of the most wonderful people you will every meet! We love them so much today and not simply because they introduced us to this recipe!

4 skinless, boneless chicken breasts, cut into 1 inch chunks
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
2 tablespoons oyster sauce
1 tablespoon white sugar (don't sub this out)
2 tablespoons soy sauce
1 teaspoon ground white pepper
2 tablespoons chopped green onion for topping
2 cups cashew halves (we use unsalted canned)
White Rice, enough for each person you are feeding to have two servings.

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.
Serve the fried chicken on top of the white rice topped with the green onions and cashews, then pour the sauce over all. I usually just set everything out on the table and let people make their own piles, it works well and then everyone can have what they want in the amount they want, Will always takes less cashews than green onions and I ften make a pile of just rice, onions cashews and sauce. So go to town and then imagine you have actually been to Missouri.