Springfield Style Cashew Chicken: A Deliciously Crispy & Savory Recipe

Springfield, Missouri, might not be the first place that comes to mind when you think of globally-renowned cuisine, but this Midwestern city is home to a surprisingly popular and delicious dish: Springfield Style Cashew Chicken. This isn’t your typical stir-fry. It’s a delightful combination of crispy, deep-fried chicken, a savory brown gravy, and a generous topping of roasted cashews, often served over a bed of fluffy rice. The sweet and savory balance, combined with the satisfying crunch, makes it an unforgettable experience. While the origins of this dish are debated, its popularity is undeniable, and countless restaurants in Springfield (and beyond) serve their own version. This recipe aims to recreate the classic Springfield Style Cashew Chicken experience in your own kitchen.

## Understanding Springfield Style Cashew Chicken

Before diving into the recipe, it’s essential to understand what makes Springfield Style Cashew Chicken unique. Here are the key elements:

* **Crispy Chicken:** The chicken is typically coated in a batter and deep-fried until golden brown and incredibly crispy. This is a crucial element for the texture and overall flavor.
* **Brown Gravy:** Unlike the lighter sauces often found in Asian-inspired dishes, Springfield Style Cashew Chicken features a rich, savory brown gravy. This gravy is usually made with chicken broth, soy sauce, oyster sauce, and other seasonings, providing a deep umami flavor.
* **Roasted Cashews:** The dish is finished with a generous topping of roasted cashews. The cashews add a nutty flavor and a satisfying crunch that complements the crispy chicken and savory gravy.
* **Green Onions (Optional):** Many variations include a sprinkling of sliced green onions for a fresh, mild onion flavor and visual appeal.

## The Authentic Springfield Style Cashew Chicken Recipe

This recipe is designed to be as close to the authentic Springfield Style Cashew Chicken as possible. It might seem like a lot of steps, but each one is important for achieving the desired flavor and texture. Don’t be intimidated – take it one step at a time, and you’ll be rewarded with a truly delicious meal.

**Yields:** 4-6 servings
**Prep time:** 45 minutes
**Cook time:** 30 minutes

### Ingredients:

**For the Chicken:**

* 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
* 1 cup all-purpose flour
* 1/2 cup cornstarch
* 1 tsp baking powder
* 1/2 tsp salt
* 1/4 tsp black pepper
* 1 large egg, beaten
* 1/2 cup water
* Vegetable oil, for deep frying

**For the Brown Gravy:**

* 2 tbsp vegetable oil
* 2 cloves garlic, minced
* 1 tbsp ginger, minced
* 1/4 cup soy sauce
* 2 tbsp oyster sauce
* 2 tbsp Shaoxing rice wine (or dry sherry)
* 2 cups chicken broth
* 1 tbsp brown sugar
* 1 tsp sesame oil
* 1/2 tsp white pepper
* 2 tbsp cornstarch
* 1/4 cup cold water

**For the Cashews:**

* 1 cup roasted cashews, roughly chopped

**For Serving (Optional):**

* Cooked white rice
* Sliced green onions

### Equipment:

* Large bowl
* Small bowl
* Whisk
* Deep fryer or large pot
* Slotted spoon or spider
* Wok or large skillet

### Instructions

**Part 1: Preparing the Chicken**

1. **Cut the Chicken:** Cut the chicken thighs into bite-sized, 1-inch pieces. Ensure they are relatively uniform in size for even cooking.
2. **Prepare the Batter:** In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and pepper. The cornstarch contributes to the crispiness of the chicken.
3. **Make the Wet Ingredients:** In a separate small bowl, whisk together the beaten egg and water.
4. **Combine Wet and Dry:** Pour the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can develop the gluten in the flour, resulting in a tougher batter.
5. **Marinate the Chicken:** Add the chicken pieces to the batter and toss to coat evenly. Ensure each piece is well-covered in the batter. Let the chicken marinate for at least 20 minutes, or up to an hour, in the refrigerator. This allows the batter to adhere to the chicken and enhances the flavor.

**Part 2: Deep Frying the Chicken**

1. **Heat the Oil:** Fill a deep fryer or a large, heavy-bottomed pot with about 2-3 inches of vegetable oil. Heat the oil to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature. If the oil is too cool, the chicken will be soggy; if it’s too hot, the chicken will burn on the outside before it’s cooked through.
2. **Fry in Batches:** Carefully add the chicken to the hot oil in batches, making sure not to overcrowd the fryer or pot. Overcrowding will lower the oil temperature and result in soggy chicken. Fry for about 4-5 minutes per batch, or until the chicken is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
3. **Remove and Drain:** Use a slotted spoon or spider to remove the fried chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil. This step is crucial for maintaining the crispiness of the chicken.

**Part 3: Making the Brown Gravy**

1. **Prepare the Aromatics:** Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium heat. Add the minced garlic and ginger and stir-fry for about 30 seconds, or until fragrant. Be careful not to burn the garlic and ginger, as this will make the gravy bitter.
2. **Add the Sauces:** Pour in the soy sauce, oyster sauce, and Shaoxing rice wine (or dry sherry). Stir well to combine. The rice wine (or sherry) adds a depth of flavor to the gravy.
3. **Add Chicken Broth and Seasonings:** Add the chicken broth, brown sugar, sesame oil, and white pepper. Bring the mixture to a simmer.
4. **Thicken the Gravy:** In a small bowl, whisk together the cornstarch and cold water to create a slurry. Gradually pour the cornstarch slurry into the simmering gravy, stirring constantly, until the gravy thickens to your desired consistency. The cornstarch slurry will thicken the gravy quickly, so be sure to stir constantly to prevent lumps from forming.

**Part 4: Assembling and Serving**

1. **Add the Chicken to the Gravy:** Add the crispy fried chicken to the brown gravy and toss to coat evenly. Make sure all the chicken pieces are coated in the flavorful gravy.
2. **Add the Cashews:** Sprinkle the chopped roasted cashews generously over the chicken and gravy.
3. **Serve Immediately:** Serve the Springfield Style Cashew Chicken immediately over cooked white rice, if desired. Garnish with sliced green onions, if desired. The dish is best served fresh, as the chicken will gradually lose its crispiness over time.

## Tips for the Best Springfield Style Cashew Chicken

* **Use Chicken Thighs:** Chicken thighs are more flavorful and stay moister than chicken breasts when deep-fried. Their higher fat content contributes to a richer flavor and prevents them from drying out during the cooking process.
* **Don’t Overcrowd the Fryer:** Fry the chicken in batches to maintain the oil temperature and ensure even cooking. Overcrowding the fryer will lower the oil temperature, resulting in soggy chicken.
* **Use a Thermometer:** Use a thermometer to ensure the oil is at the correct temperature and the chicken is cooked through. This will help you achieve perfectly crispy and juicy chicken every time.
* **Adjust the Gravy to Your Taste:** Feel free to adjust the amount of soy sauce, oyster sauce, or brown sugar in the gravy to suit your preferences. You can also add a pinch of red pepper flakes for a little heat.
* **Roast Your Own Cashews:** For the freshest flavor, roast your own cashews in the oven at 350°F (175°C) for about 10-15 minutes, or until lightly golden and fragrant. Roasting the cashews enhances their nutty flavor and adds a layer of complexity to the dish.
* **Make it Gluten-Free:** To make this dish gluten-free, use a gluten-free all-purpose flour blend and tamari (gluten-free soy sauce).
* **Prepare Ahead:** You can prepare the chicken batter and the brown gravy ahead of time. Store them separately in the refrigerator until you’re ready to cook. This can save you time on busy weeknights.

## Variations on Springfield Style Cashew Chicken

While the classic recipe is delicious, there are many ways to customize Springfield Style Cashew Chicken to your liking. Here are a few ideas:

* **Add Vegetables:** Add stir-fried vegetables like broccoli, bell peppers, or carrots to the dish for a more complete meal. You can stir-fry the vegetables in the wok before adding the gravy.
* **Make it Spicy:** Add a pinch of red pepper flakes or a dash of chili oil to the gravy for a spicy kick.
* **Use Different Nuts:** If you’re not a fan of cashews, you can use other nuts like peanuts, almonds, or walnuts. Just make sure to roast them before adding them to the dish.
* **Add Pineapple:** Some variations include chunks of pineapple for a sweet and tangy flavor. The pineapple adds a tropical twist to the dish and complements the savory flavors nicely.
* **Make it Vegetarian:** Substitute the chicken with tofu or tempeh for a vegetarian version. Press the tofu or tempeh to remove excess water before frying it for the best results.

## The History of Springfield Style Cashew Chicken (A Brief Overview)

The exact origins of Springfield Style Cashew Chicken are somewhat murky, with multiple restaurants claiming to be the original creators. However, most accounts point to David Leong, a Chinese immigrant who opened Leong’s Asian Diner in Springfield in the early 1960s. Leong adapted traditional Chinese recipes to suit local tastes, and his version of cashew chicken, featuring deep-fried chicken and a brown gravy, quickly became a local favorite. Other restaurants in Springfield soon followed suit, creating their own variations of the dish, and it has since become a culinary icon of the city.

## Serving Suggestions

Springfield Style Cashew Chicken is traditionally served over white rice, but you can also serve it with brown rice, quinoa, or noodles. It’s also delicious served with a side of steamed broccoli or other green vegetables. Here are a few other serving suggestions:

* **Egg Rolls or Spring Rolls:** Serve with egg rolls or spring rolls for a classic Chinese-American meal.
* **Crab Rangoon:** Add crab rangoon for a creamy and crispy appetizer.
* **Wonton Soup:** Start the meal with a bowl of wonton soup for a warm and comforting experience.
* **Asian Salad:** Serve with a refreshing Asian salad with a sesame ginger dressing.

## Storing and Reheating

* **Storing:** Store leftover Springfield Style Cashew Chicken in an airtight container in the refrigerator for up to 3 days. The chicken will lose some of its crispiness over time, but it will still be delicious.
* **Reheating:** To reheat, spread the chicken in a single layer on a baking sheet and bake at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat it in a skillet over medium heat, stirring occasionally. Reheating in the oven will help to restore some of the crispiness of the chicken.

## Conclusion

Springfield Style Cashew Chicken is a unique and delicious dish that’s sure to impress. With its crispy chicken, savory brown gravy, and crunchy cashews, it’s a flavor combination that’s hard to resist. While it may seem like a complex recipe, it’s actually quite easy to make at home. So, gather your ingredients, follow the steps, and enjoy a taste of Springfield in your own kitchen! It’s a culinary adventure that’s well worth the effort, and you’ll be amazed at how delicious this Midwestern twist on Asian-inspired cuisine can be.