Springfield Style Cashew Chicken I

• 4 skinless, boneless chicken breasts
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 5 tablespoons cornstarch, divided
• 3 eggs, beaten
• 2 cups peanut oil for frying
• 2 cups chicken broth
• 2 tablespoons oyster sauce
• 1 tablespoon white sugar
• 2 tablespoons soy sauce
• 1 teaspoon ground white pepper
• 2 tablespoons chopped green onion for topping
• 2 cups cashew halves

1. 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.
2. 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.
3. 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.

skinless, flour, baking soda, cornstarch, eggs, peanut oil, chicken broth, oyster sauce, white sugar, soy sauce, ground white pepper, green onion, cashew halves

Taken from www.allrecipes.com/recipe/9009/springfield-style-cashew-chicken-i/ (may not work)