David Leong’s recipe for Cashew Chicken! He shared this in the New York Times years ago.
“SPRINGFIELD STYLE” CASHEW CHICKEN
1/2 pound boneless, skinless chicken breast (per person)
2 eggs per pound of chicken
1/4 cup milk per egg
flour
salt and pepper
peanut oil for frying
Sauce
2 chicken bouillon cubes per cup of water
2 tablespoons cornstarch
1 teaspoon sugar
2 teaspoons oyster sauce
chopped green onions
cashew halves
hot rice for serving
Heat water to boiling and dissolve bouillon cubes. Stir 1/4 cup of broth into cornstarch to make a smooth slurry. Stir cornstarch slurry into broth with sugar and oyster sauce. Set aside and let sauce thicken as chicken cooks.
Heat oil to 350-400° in deep pan or fryer. Cut chicken into small pieces, dredge and let stand in flour for 15 minutes. Mix together egg, milk, and salt & pepper. Remove chicken from flour and let stand in egg mixture for 10 minutes. Roll chicken pieces in flour and deep-fry, in batches if need be, until golden. Drain well on paper towels and keep warm in covered pan in 200° oven.
Serve chicken over hot rice, topped with sauce, cashews, and chopped green onions. Pass soy sauce at table.