![]() Plate by placing chicken on bed of fried rice and garnish with chopped cashews and green onions if you want to flaunt yourself a little. When all chicken is cooked, place in a large bowl and toss with sauce, cashews and green onions. Drain in single layers on a plate lined with paper towels. Cut into a large piece to test for doneness. In small batches, add chicken to oil and fry until crisp and golden. In a large heavy skillet over medium-high heat, bring oil to approximately 300°. Using a slotted spoon, and in small batches, remove chicken from marinade and dredge in flour. On a large plate, mix flour and remaining salt and pepper. Bring to a slow boil for about 2-3 minutes until well-thickened then remove from heat and set aside. Gradually mix in remaining broth until blended and place over medium-high heat and add sugar, oyster sauce and 1/4 teaspoon pepper, stirring constantly. ![]() Sink your teeth into chicken breast battered and fried to order and served on a bed of French fries, topped with cashews, green onions, cheese curds and classic cashew sauce. In a medium saucepan, (not over heat) pour about a 1/2 cup of the broth and mix in cornstarch until combined, making a paste. Commercial St., Springfield 41 The cashew chicken poutine is one that’s hard to resist. Mix milk, water, eggs and 1 tablespoon of salt and marinate chicken in it at room temperature for 20 minutes. Place chicken between two sheets of plastic wrap and pound to a 3/4″ thickness. Unless of course you look at him and think he has the PERFECTLY shaped head for a wig. Yet more proof you can’t judge a book by its cover. Not only is he horrible at math and can’t even play the violin, he is completely useless in preparing Asian food. John and I usually like to share credit on everything you see on queer in the kitchen. While it’s not the simplest dish I’ve made, and I somehow managed to dirty almost every dish I own, the return is worth the investment. This is an incredibly close rendition of the dish I knew as a kid growing up. However, the result isn’t any less delicious. Granted, it began as a gravy and fried chicken dish made by a Chinese chef trying to appeal to the ever-so-delicate palates of those of us who grew up on canned ham. They probably think I’m making stuff up in the vain attempt to attribute something to the Ozarks besides Branson, Anita Bryant and Hill People.Įxcept that cashew chicken really was invented in Missouri. I tell people this literally every chance I get, and NO ONE ever believes me. My hometown of Springfield, Missouri is the birthplace of cashew chicken.
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