Springfield-style Cashew Chicken

• 4 whole Skinless, Boneless Chicken Breasts
• 2 cups All-purpose Flour
• 1 teaspoon Seasoning Salt
• 3 Tablespoons Cornstarch, Divided Use
• 1 whole Egg, Beaten
• 2 Tablespoons Water
• 2 cups Peanut Oil For Frying
• 2 cups Chicken Broth
• 1- 1/2 Tablespoon Oyster Sauce
• 1 Tablespoon White Sugar
• 2 Tablespoons Soy Sauce
• 1 teaspoon Ground White Pepper
• 2 cups Cashew (halves)
• 2 Tablespoons Chopped Green Onion For Topping
• 4 cups Cooked Rice, Or More To Your Preference, For Serving

1. 1.
2. Wash and cut the chicken breasts into 1-inch pieces.
3. In a shallow dish or bowl, mix together the flour, seasoning salt and 1 tablespoon of the cornstarch.
4. In another dish or bowl beat egg and mix with water.
5. Dip chicken pieces into flour mixture, then eggs, then flour mixture again.
6. Heat peanut oil in a large skillet and deep fry coated chicken in hot oil for 3 to 4 minutes.
7. When they are nicely browned and done, remove from the oil and drain on paper towels.
8. 2.
9. Meanwhile (while frying chicken), heat broth to boiling in a medium saucepan.
10. Add oyster sauce, sugar, soy sauce and white pepper and return to boiling.
11. Mix remaining cornstarch with a small amount of cold water (just enough to dissolve it) in a cup or bowl.
12. Add cornstarch mixture to broth slowly (almost drop by drop at times) and continue stirring, then cook for another 5 minutes over medium-low heat until sauce is thickened.
13. 3.
14. Preheat oven to 200 degrees F (95 degrees C).
15. Place cashews on a baking sheet and bake for about 5 minutes.
16. To serve, pour sauce over fried chicken and prepared rice and top with cashews and green onion.
17. Serve with soy sauce to taste, if desired.

chicken breasts, allpurpose, salt, cornstarch, egg, water, peanut oil, chicken broth, oyster sauce, white sugar, soy sauce, ground white pepper, cashew, rice

Taken from tastykitchen.com/recipes/main-courses/springfield-style-cashew-chicken/ (may not work)