Springfield Cashew Chicken

Ingredients

• 1/2 quart vegetable oil for frying
• 1/2 quart peanut oil for frying
• 1 egg
• 2 tablespoons water
• 1 1/2 cups all-purpose flour
• 3 pounds skinless, boneless chicken breast halves, cut into 1-inch cubes
• 3 cups water
• 5 tablespoons cornstarch
• 6 chicken bouillon cubes
• 2 tablespoons oyster sauce
• Ground white pepper to taste
• 1 cup cashews
• 1 cup chopped green onions

Directions

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

Preheat the oven to 200 degrees F (95 degrees C).

Beat egg and 2 tablespoons water in a bowl.

Measure flour into a separate bowl.

Dip chicken cubes in egg mixture; remove. Roll chicken in flour until completely coated.

Carefully place small batches of coated chicken into hot oil using a slotted spoon. Fry until chicken is golden brown and center is no longer pink, 6 to 8 minutes. Remove with a slotted spoon.

Arrange cooked chicken on a baking sheet and place in preheated oven to keep warm while continuing to fry remaining chicken.

Whisk 3 cups water, cornstarch, chicken bouillon cubes, oyster sauce, and white pepper together in a saucepan; simmer over medium heat until thickened, about 5 minutes.

Pour sauce over cooked chicken to serve. Sprinkle cashews and green onions over each serving.