Cookbook:Leong's Cashew Chicken

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Cookbook | Ingredients | Recipes | Meat Recipes | Midwestern U.S. cuisine

Cashew chicken was invented at Leong's Tea House in Springfield, Missouri. Leong had difficulty popularizing Chinese cuisine in the area and based the dish on the popular fried foods common in the Ozarks. The dish is not truly Chinese, rather an American dish with a "Chinese" theme.

Note that there is also an unbreaded Cashew Chicken recipe with softened cashews.

Ingredients[edit | edit source]

  • 2 medium chicken breasts
  • 1 c flour
  • 3 eggs
  • 1 c milk
  • salt (to taste)
  • cashews
  • green onions

Sauce Ingredients[edit | edit source]

  • 1 can chicken broth
  • 1 Tbsp cornstarch
  • 2 Tbsp cold water
  • 2 Tbsp soy sauce
  • 2 Tbsp oyster sauce

Procedure[edit | edit source]

  1. Debone and cut chicken breasts into bite-sized pieces.
  2. Beat eggs and mix with milk.
  3. Dip breasts into egg/milk combination, then into flour (add a dash of salt) and deep fry.
  4. For the sauce, pour one can chicken broth in a saucepan and heat on low to medium heat.
  5. Make a cornstarch slurry with the cornstarch and cold water. Set aside.
  6. Add 2 tablespoons each oyster sauce and soy sauce to the broth to taste. Continue heating the sauce.
  7. Add the cornstarch slurry as needed to thicken the sauce until it reaches the desired consistency.

Serve chicken on fried rice, cover liberally with sauce and garnish with cashews (chopped, if desired) and chopped green onions.