Springfield Cashew Chicken: A Deliciously Authentic Recipe You Can Make at Home
Springfield cashew chicken is a beloved dish with a unique history. Originating in Springfield, Missouri, it’s a far cry from typical Chinese-American takeout. Forget the gloppy, overly sweet sauces and overly breaded chicken – this version features tender, bite-sized pieces of chicken, lightly coated and fried to crispy perfection, tossed in a savory, slightly sweet, and deeply flavorful brown sauce, and topped generously with crunchy roasted cashews. This recipe aims to bring the authentic taste of Springfield cashew chicken to your home kitchen.
## The History of Springfield Cashew Chicken
The story of Springfield cashew chicken begins with David Leong, a Chinese immigrant who arrived in Springfield, Missouri in the 1960s. Finding that traditional Chinese dishes weren’t resonating with the local palate, Leong adapted his family recipes to appeal to Midwestern tastes. The result was a groundbreaking dish featuring deep-fried chicken, a distinctive gravy-like sauce, and a generous topping of cashews. Leong’s version of cashew chicken quickly became a local favorite, and numerous variations have since sprung up across the region. Each restaurant has its own interpretation, contributing to the dish’s ongoing evolution and the ongoing debate about what constitutes “authentic” Springfield cashew chicken.
## Why This Recipe Works
This recipe attempts to capture the essence of Springfield cashew chicken by focusing on a few key elements:
* **Crispy Chicken:** We’re achieving the signature crispy texture through a double-dredging process, ensuring a coating that stays crunchy even after being tossed in the sauce.
* **Savory Sauce:** The sauce is where the magic happens. We’re using a combination of soy sauce, oyster sauce, chicken broth, and other key ingredients to create a sauce that is both savory and slightly sweet, with a depth of umami that is irresistible.
* **High-Quality Cashews:** Freshly roasted, unsalted cashews are essential for that satisfying crunch and nutty flavor that perfectly complements the chicken and sauce.
## Ingredients
**For the Chicken:**
* 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
* 1/2 cup cornstarch
* 1/4 cup all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon white pepper
* 1 large egg, beaten
* 1/4 cup water
* Vegetable oil, for frying
**For the Sauce:**
* 2 tablespoons vegetable oil
* 2 cloves garlic, minced
* 1 teaspoon ginger, minced
* 1/4 cup soy sauce
* 2 tablespoons oyster sauce
* 2 tablespoons ketchup
* 1 tablespoon brown sugar
* 1 tablespoon rice vinegar
* 1 cup chicken broth
* 1 tablespoon cornstarch
* 2 tablespoons water
* 1/2 teaspoon sesame oil
* Pinch of red pepper flakes (optional)
**For the Cashews:**
* 1 cup unsalted cashews
**Optional Garnishes:**
* Chopped green onions
* Sesame seeds
## Equipment
* Large bowl
* Small bowl
* Wok or large skillet
* Slotted spoon or spider
* Paper towels
* Small saucepan
## Instructions
### Part 1: Preparing the Chicken
1. **Cut the Chicken:** Cut the chicken thighs into bite-sized, approximately 1-inch pieces. Uniform sizes ensure even cooking.
2. **First Dredge:** In a large bowl, combine cornstarch, flour, salt, and white pepper. Mix well.
3. **Egg Wash:** In a separate small bowl, whisk the egg and water together.
4. **Double Dredge:** Dredge each piece of chicken in the cornstarch mixture, then dip it in the egg wash, and then dredge it again in the cornstarch mixture. Make sure the chicken is fully coated. This double-dredging technique is key to achieving the desired crispy texture.
5. **Rest the Chicken:** Allow the dredged chicken to rest for about 10-15 minutes. This helps the coating adhere better during frying.
### Part 2: Frying the Chicken
1. **Heat the Oil:** Pour enough vegetable oil into a wok or large skillet to reach a depth of about 1-2 inches. Heat the oil over medium-high heat until it reaches a temperature of 350-375°F (175-190°C). Use a thermometer for accuracy; if you don’t have one, test the oil by dropping a small piece of the dredged chicken into it. If it sizzles immediately and turns golden brown in a few minutes, the oil is ready.
2. **Fry in Batches:** Carefully add the chicken to the hot oil in batches, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy chicken. Fry for 3-4 minutes per batch, or until the chicken is golden brown and cooked through. Use a slotted spoon or spider to remove the chicken from the oil and transfer it to a plate lined with paper towels to drain excess oil.
### Part 3: Making the Sauce
1. **Sauté Aromatics:** In a small saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add the minced garlic and ginger and sauté for about 30 seconds, or until fragrant, being careful not to burn them.
2. **Add Sauce Ingredients:** Add the soy sauce, oyster sauce, ketchup, brown sugar, and rice vinegar to the saucepan. Stir well to combine.
3. **Add Chicken Broth:** Pour in the chicken broth and bring the sauce to a simmer.
4. **Thicken the Sauce:** In a small bowl, whisk together the cornstarch and water to create a slurry. Gradually add the cornstarch slurry to the simmering sauce, stirring constantly, until the sauce thickens to your desired consistency. This usually takes just a minute or two. If the sauce becomes too thick, add a little more chicken broth to thin it out.
5. **Finish the Sauce:** Remove the saucepan from the heat and stir in the sesame oil and red pepper flakes (if using). Taste the sauce and adjust seasonings as needed. You may want to add a touch more brown sugar for sweetness, soy sauce for saltiness, or rice vinegar for tanginess.
### Part 4: Roasting the Cashews
1. **Preheat Oven:** Preheat your oven to 350°F (175°C).
2. **Roast the Cashews:** Spread the cashews in a single layer on a baking sheet. Roast for 8-12 minutes, or until lightly golden brown and fragrant. Keep a close eye on them, as they can burn easily.
3. **Cool the Cashews:** Remove the cashews from the oven and let them cool slightly.
### Part 5: Assembling the Dish
1. **Combine Chicken and Sauce:** In a large bowl, combine the fried chicken and the prepared sauce. Toss gently to coat the chicken evenly.
2. **Add Cashews:** Sprinkle the roasted cashews generously over the chicken and sauce.
3. **Garnish and Serve:** Garnish with chopped green onions and sesame seeds (optional). Serve immediately over steamed rice.
## Tips for Success
* **Use Chicken Thighs:** Chicken thighs are more flavorful and stay more moist than chicken breasts when fried. If you prefer chicken breasts, be careful not to overcook them.
* **Don’t Overcrowd the Pan:** Frying the chicken in batches ensures that the oil temperature stays high, resulting in crispy chicken.
* **Adjust the Sauce to Your Taste:** Feel free to adjust the sauce ingredients to your liking. If you prefer a sweeter sauce, add more brown sugar. If you like it spicier, add more red pepper flakes or a dash of chili oil.
* **Use Fresh Ingredients:** Freshly minced garlic and ginger will provide the best flavor for the sauce.
* **Toast the Cashews Carefully:** Watch the cashews closely while they’re roasting to prevent them from burning. Burnt cashews will have a bitter taste.
* **Serve Immediately:** Springfield cashew chicken is best served immediately after it’s made. The chicken will gradually lose its crispiness as it sits in the sauce.
## Variations
* **Spicy Cashew Chicken:** Add more red pepper flakes or a dash of chili oil to the sauce for a spicier kick.
* **Vegetable Cashew Chicken:** Add stir-fried vegetables, such as broccoli, bell peppers, and carrots, to the dish.
* **Cashew Chicken with Noodles:** Serve the cashew chicken over noodles instead of rice.
* **Healthier Cashew Chicken:** Bake the chicken instead of frying it. Dredge the chicken as described above, then bake at 400°F (200°C) for 20-25 minutes, or until cooked through. You can also reduce the amount of sugar in the sauce or use a sugar substitute.
## Serving Suggestions
Springfield cashew chicken is traditionally served over steamed white rice. It also pairs well with the following:
* Egg rolls
* Crab rangoon
* Potstickers
* Stir-fried vegetables
* Chinese hot and sour soup
## Storage
* **Leftovers:** Store leftover cashew chicken in an airtight container in the refrigerator for up to 3 days. The chicken will lose some of its crispness during storage, but it will still be delicious.
* **Reheating:** Reheat leftover cashew chicken in a skillet over medium heat or in the microwave. You may want to add a splash of chicken broth or water to the skillet to prevent the chicken from drying out.
## Nutritional Information (Approximate)
* Calories: 600-800 per serving (depending on portion size and ingredients)
* Fat: 30-40g
* Carbohydrates: 50-70g
* Protein: 30-40g
*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*
## Final Thoughts
This Springfield cashew chicken recipe is a delicious and satisfying way to enjoy a classic Midwestern dish. With its crispy chicken, savory sauce, and crunchy cashews, it’s sure to become a family favorite. While many variations exist, this recipe aims to capture the authentic flavors and textures of the original. So, gather your ingredients, follow the instructions, and prepare to enjoy a taste of Springfield right in your own kitchen!
Enjoy!