Springfield Style Cashew Chicken Ii

• 4 cups water
• 8 cubes chicken bouillon
• 3 tablespoons cornstarch
• 4 teaspoons white sugar
• 1 1/3 tablespoons oyster sauce
• 4 teaspoons soy sauce
• 1/2 pound skinless, boneless chicken breast meat - cubed
• 1 cup all-purpose flour
• 1 egg
• 1/4 cup milk
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 cup cashew halves
• 1/4 cup chopped green onion
• 2 cups vegetable oil for frying

1. To Make Sauce: Bring water to a boil in a large saucepan; dissolve bouillon cubes in boiling water. Remove 1 cup of this broth and mix with cornstarch in a small bowl, then return mixture to saucepan and let thicken. Stir in sugar, oyster sauce and soy sauce; cover, remove from heat and set aside.
2. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3. To Make Chicken Nuggets: In a shallow dish or bowl, flour cubed chicken well and let stand in flour for 15 minutes. In a small bowl, beat egg, milk, salt and pepper together. Remove chicken from flour, dip in egg mixture, roll in flour again and deep fry in a large skillet or deep fryer until golden brown. Drain on paper towels.
4. Place prepared chicken nuggets on a platter; heat sauce over low heat to heat through, then pour over chicken. Sprinkle cashew halves and green onion on top and serve.

water, chicken bouillon, cornstarch, white sugar, oyster sauce, soy sauce, skinless, flour, egg, milk, salt, ground black pepper, cashew halves, green onion, vegetable oil

Taken from www.allrecipes.com/recipe/17619/springfield-style-cashew-chicken-ii/ (may not work)