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Springfield Style Cashew Chicken II

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Springfield Style Cashew Chicken II

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    Directions

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    Ingredients :

  • 4 cups water
  • 8 cubes chicken bouillon
  • 3 tablespoons cornstarch
  • 4 teaspoons white sugar
  • 1 ⅓ tablespoons oyster sauce
  • 4 teaspoons soy sauce
  • ½ pound skinless
  • boneless chicken breast meat – cubed
  • 1 cup all-purpose flour
  • 1 egg
  • ¼ cup milk
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ½ cup cashew halves
  • ¼ cup chopped green onion
  • 2 cups vegetable oil for frying
  • Methods :

  • 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.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • 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.
  • 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.
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