How to make cashew chicken

This delicious recipe is just like the cashew chicken they used to serve at a small Korean Restaurant back in my hometown in Missouri. It's also similar to the Springfield style cashew chicken.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 4 skinless, boneless chicken breasts chopped into nugget sized pieces.
• 2 cups all-purpose flour
• 3 tablespoons cornstarch
• 3 eggs, beaten
• 3/4 cup milk
• 2 cups peanut oil for frying
• 2 cups chicken broth
• 4 tablespoons soy sauce
• 1 teaspoon ground white pepper
• 4 tablespoons chopped green onion for topping
• 2 cups cashew halves

1. Mix together the flour and pepper in a med-large bowl.
2. In another bowl beat the eggs and milk together.
3. Dip the chicken pieces into the flour and then into the egg mixture and then into the flour again.
4. Heat the peanut oil in a large skillet and deep fry the chicken pieces 3-4 minutes or until lightly browned. Then drain on paper towels
5. While the chicken is frying heat the chicken broth and soy sauce until it reaches a boil. Then turn the heat down a little and mix the cornstarch with a small amount of water and slowly stir it into the broth mixture. Continue stirring until it thickens and then remove from heat.
6. Serve the chicken over a bed of rice topped with cashews, green onions, and sauce.

Tips & Warnings

• I like to serve this family style and let everyone top-off their portions with the sauce, cashews and green onions. This ensures that if there are any leftovers it won't get soggy.