A delightful twist on the classic Springfield Cashew Chicken, this recipe offers enhanced flavors and textures for a satisfying meal.
Combine the flour and cornstarch in a mixing bowl.
Mix thoroughly to ensure an even coating for the chicken.
Beat the eggs in a separate bowl.
Use a fork or whisk to achieve a smooth consistency.
Dip the chicken pieces into the flour mixture, then into the beaten eggs, and back into the flour mixture.
Ensure each piece is well-coated for a crispy texture.
Heat oil in a frying pan and fry the coated chicken pieces until golden brown. Drain on paper towels.
Fry in small batches to maintain the oil temperature.
In a saucepan, combine the chicken broth, oyster sauce, soy sauce, sugar, and pepper. Cook over medium heat until the sauce thickens.
Stir constantly to prevent lumps and ensure a smooth sauce.
Arrange the fried chicken on a serving platter.
Use a warm platter to keep the chicken hot.
Pour the sauce over the chicken and garnish with cashews and chopped green onions.
Add the garnishes just before serving for maximum freshness.
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