Jessica Kohler (Columbia, Missouri)
Serves 4
If you are not familiar with Springfield, Missouri, there are two words that are almost synonymous with it—“Cashew chicken.” There are tons of Chinese restaurants in Springfield. It is a running joke that, on every block, you are sure to find a church (being in the Bible Belt), a liquor store, and a Chinese restaurant. Every one of them serves cashew chicken.
Each restaurant has put their own spin on it, so the decision when we visit is not, “Where to go for dinner?,” so much as what kind of cashew chicken that we are in the mood for. When we are not in Missouri, we do what any homesick couple would do; we make it ourselves.
4 skinless, boneless chicken breasts
2 cups all-purpose flour (or wheat flour)
1 teaspoon seasoning salt
3 tablespoons cornstarch, divided
1 egg, beaten
2 tablespoons water
2 cups peanut oil, for frying (see Chef’s Tips on blended oil, this page)
2 cups chicken broth (see this page)
1½ tablespoons oyster sauce
1 tablespoon sugar
2 tablespoons soy sauce
1 teaspoon white pepper
2 cups cashew halves (see Chef’s Tips on seeds and nuts, this page)
2 cups rice, prepared
2 tablespoons chopped chives, for garnish
Wash and cut the chicken breasts into 1-inch pieces. In a shallow dish or bowl, mix together the flour, seasoning salt, and 1 tablespoon of the cornstarch. In another dish or bowl, beat the egg and mix with water. Dip the chicken pieces into the flour mixture, next, the eggs, and then the flour mixture, again. Heat peanut oil in a large skillet and deep-fry the coated chicken in the hot oil for 3 to 4 minutes. Drain on paper towels.
Meanwhile, while frying the chicken, heat broth to boiling in a medium saucepan. Add oyster sauce, sugar, soy sauce, and white pepper, and return to boiling. To make a slurry, mix in a small bowl the remaining cornstarch mixture and a small amount of cold water until well incorporated. Add the cornstarch mixture to the broth a little at a time until the broth thickens, and continue stirring, then cooking for another 5 minutes over medium-low heat.
Preheat an oven to 200°F. Place cashews on a baking sheet, and bake for about 5 minutes. Pour the sauce over the fried chicken and prepared rice, and top with cashews and green onion. Serve with soy sauce.