How to make Cashew Chicken! - Springfield Style Cashew Chicken - The Wolfe Pit

cashews

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds provide a similar crunch with less fat.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often cheaper.

Beat 2 eggs and 1/2 cup milk in a bowl.

In a large bowl, season 1 cup all-purpose flour with salt.

Cut 2 boneless skinless chicken breasts into bite-sized pieces.

Dip the chicken pieces into the egg and milk mixture, then into the flour, shaking off excess flour.

Place the coated chicken in the refrigerator for 10 to 15 minutes.

In a saucepan, combine 1 cup low sodium chicken broth, 2 tablespoons oyster sauce, and 2 tablespoons soy sauce. Bring to a boil.

Once boiling, reduce heat and add a cornstarch slurry made from 1 tablespoon cornstarch mixed with 1 tablespoon water. Stir until thickened.

Remove the sauce from heat and cover to keep warm.

Preheat peanut oil to 350°F in a deep pan.

Fry the chicken pieces in the hot oil for 3 and 1/2 to 4 minutes or until golden brown.

Remove the chicken from the oil and drain on a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens