Springfield-Style Cashew Chicken

Ingredients

• 2 cups peanut oil for frying
• 2 cups all-purpose flour
• 5 tablespoons cornstarch , divided
• 2 teaspoons baking soda
• 3 eggs , beaten
• 4 skinless , boneless chicken breasts, cut into 1-inch pieces
• 2 cups chicken broth
• 2 cups cashew halves
• 2 tablespoons chopped green onions
• 2 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 1 tablespoon white sugar
• 1 teaspoon ground white pepper
• 4 tablespoons cold water , or as needed

Instructions

1. 1

   Preheat the oven to 200 degrees F (95 degrees C). Heat oil in a large skillet to 350 degrees F (175 degrees C). Line a baking sheet with foil.

2. 2

   While the oil is heating, whisk flour, 1 tablespoon cornstarch, and baking soda together in a shallow bowl. Whisk eggs in a second shallow bowl. Dip chicken pieces into flour mixture, then eggs, then into flour mixture again.

3. 3

   Working in batches as necessary, deep-fry coated chicken in hot oil for 3 to 4 minutes. Drain on paper towels.

4. 4

   While deep-frying the chicken, bring broth to a boil in a medium saucepan. Place cashew nuts and green onions onto the prepared baking sheet.

5. 5

   Add oyster sauce, soy sauce, sugar, and white pepper to boiling broth. Mix remaining 4 tablespoons cornstarch with cold water in a cup to make a slurry. Slowly stir slurry into hot broth mixture to thicken, then cook for another 5 minutes over medium-low heat.

6. 6

   Meanwhile, heat cashew nuts and green onions in the preheated oven for about 5 minutes.

7. 7

   Pour sauce over fried chicken and top with cashews and green onions.