Like most of my recipes, I can’t take all the credit. Most of everything I make was handed down to me by my mom. She even taught me how to make Springfield Cashew Chicken. For those of you who have no idea what I am talking about, see this post.
Now, I have tweaked the sauce a tiny bit but only with one ingredient…so don’t freak out mom.
For the chicken, you will need:
- Three boneless, skinless chicken breasts or a package of boneless, skinless chicken tenders
- Whichever you prefer, but I will say the tenders make things a little easier when getting a bite size piece since chicken breasts these days are HUGE!
- 1 cup of flour
- 1 tbsp cornstarch
- 2 large eggs
- 2 tbsp of water or milk
- Salt and pepper
- Vegetable oil
- 2 large bowls
- 1 large skillet
For the mouth-watering sauce, you will need:
- 1 can of chicken broth
- 2 tbsp of soy sauce (I usually over pour.)
- 2 tbsp of oyster sauce (my tweak)
- 2 tbsp of cornstarch
- 2 tbsp or a little more of water or chicken broth
- 1 sauce pan
Ok, let’s do this!
Take your chicken and cut them into bite size pieces. In one bowl mix together about a cup of flour, 1 tbsp of cornstarch, and as much salt and pepper as you desire. In a second bowl, beat two eggs with 2 tbsp of water or milk and add some salt and pepper.
Heat up a big skillet with any oil of your choosing to medium high. I use vegetable oil. Dip your bite size pieces of chicken in the flour mixture then the egg mixture then back in the flour. Your fingers will get messy. Honestly, my entire kitchen takes a hit when I do this process. Then pop them into the hot oil until golden on one side, then flip and let the other side golden.
It is important to not crowd your pan. So give each little nugget some space to fry and sigh to yourself knowing you will have to make multiple batches. But rejoice in knowing this helps fulfill their crispy destiny. Too much?
I like to lay them on a plate or platter lined with paper towels. Then all the excess oil can soak into the paper towel and not your breading. This will help keep them crispy while you finish you other batches.
I suggest while you do this, start your rice. I won’t judge you if you use instant rice, because sometimes it is just so much easier after you spent so much time frying all the chicken. But if you want really good fluffy rice, let 3 cups of water boil with 2 tbsp of butter. Once boiling, add 1 ½ cups of white rice to your pot, stir and immediately stick a lid on the pot. Then turn your heat down to simmer and do not touch for 20 minutes. I REPEAT, DO NOT TOUCH THE LID OR RICE FOR 20 MINUTES!
Ok now, the SAUCE!
Pour a can of chicken broth into a sauce pan. Add 2 tbsp of soy sauce, or maybe a little more, and 2 tbsp of oyster sauce to the broth. Let it come up to a boil. Meanwhile, mix 2 tbsp of cornstarch with about 2 tbsp of water or chicken broth, whatever you have. Mix really, really good until there are no lumps and you are left with a milky mixture. Stir in your cornstarch mixture to the pot when you have a nice boil. Then turn down your heat, and stir until your sauce thickens.
If you prefer a thinner sauce, add more chicken broth. If you prefer an even thicker sauce, add more cornstarch/water mixture.
Now pile rice on a plate with as many golden nuggets as your heart desires and pour the sauce right over the top. Most people garnish with cashews and green onions.