RCI-MT.006.0023.001
Leong's Cashew Chicken
Midwest Cashew chicken was invented at Leong's Tea House in Springfield, Missouri. Leong had diffic
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- chicken breasts2 medium
- c flour1 unit
- eggs3 unit
- c milk1 unit
- salt (to taste)1 unit
- cashews1 unit
- green onions1 unit
Method
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.