Springfield Cashew Chicken

• 1/2 quart vegetable oil for frying
• 1/2 quart peanut oil for frying
• 1 egg
• 2 tablespoons water
• 1 1/2 cups all-purpose flour
• 3 pounds skinless, boneless chicken breast halves, cut into 1-inch cubes
• 3 cups water
• 5 tablespoons cornstarch
• 6 chicken bouillon cubes
• 2 tablespoons oyster sauce
• ground white pepper to taste
• 1 cup cashews
• 1 cup chopped green onions

1. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. Preheat the oven to 200 degrees F (95 degrees C).
3. Beat egg and 2 tablespoons water in a bowl.
4. Measure flour into a separate bowl.
5. Dip chicken cubes in egg mixture; remove. Roll chicken in flour until completely coated.
6. Carefully place small batches of coated chicken into hot oil using a slotted spoon. Fry until chicken is golden brown and center is no longer pink, 6 to 8 minutes. Remove with a slotted spoon.
7. Arrange cooked chicken on a baking sheet and place in preheated oven to keep warm while continuing to fry remaining chicken.
8. Whisk 3 cups water, cornstarch, chicken bouillon cubes, oyster sauce, and white pepper together in a saucepan; simmer over medium heat until thickened, about 5 minutes.
9. Pour sauce over cooked chicken to serve. Sprinkle cashews and green onions over each serving.

vegetable oil, peanut oil, egg, water, flour, skinless, water, cornstarch, chicken, oyster sauce, ground white pepper, cashews, green onions

Taken from www.allrecipes.com/recipe/220409/springfield-cashew-chicken/ (may not work)