This variation is famous in Springfield, Missouri, and may be the only way it is prepared there. When I'm not there, I can't find this dish prepared this way anywhere else.
Preparation Time
10 mins
Cooking Time
30 mins
Total Time
40 mins
Calories
1337 Calories
Recipe Instructions
Step 1
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Step 2
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.
Step 3
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.
Step 4
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.
Ingredients
1 egg
1 cup all-purpose flour
1 teaspoon salt
¼ cup milk
½ cup cashew halves
3 tablespoons cornstarch
4 cups water
1 teaspoon ground black pepper
8 cubes chicken bouillon
4 teaspoons white sugar
2 cups vegetable oil for frying
4 teaspoons soy sauce
¼ cup chopped green onion
1 ⅓ tablespoons oyster sauce
½ pound skinless, boneless chicken breast meat - cubed
