Leong's Cashew Chicken
Leong's cashew chicken is a breaded, deep fried chicken dish from Springfield, Missouri, and a good example of regional American cooking. Leong struggled to win local diners over to Chinese food, so he built the dish on the fried foods popular in the Ozarks. The result is crisp chicken under a glossy soy and oyster sauce, served over fried rice and finished with cashews and green onions.
Instructions
Debone the chicken breasts and cut the meat into bite-sized pieces.
Beat the eggs and mix them with the milk in a bowl. In a second bowl, combine the flour with salt to taste.
Dip each piece of chicken into the egg and milk mixture, then roll it in the seasoned flour until coated.
Deep fry the coated chicken until it is golden and cooked through. Set it aside while you make the sauce.
Pour the chicken broth into a saucepan and heat it over low to medium heat. In a small bowl, stir the cornstarch into the cold water to make a smooth slurry.
Stir the oyster sauce and soy sauce into the warm broth and keep heating. Add the cornstarch slurry a little at a time, stirring, until the sauce thickens to the consistency you like.
Spoon the fried chicken over fried rice and cover it generously with the sauce. Top with cashews and chopped green onions.
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