Illustrative image—not a photograph of this dish. Be the first to upload a real one.
Leong's Cashew Chicken
personRecipeLibrary
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Meat Recipes | Midwestern U.S. cuisine
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4522428
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
Chicken
- 2 medium chicken breasts
- 3 eggs
- 1 cup milk
- 1 cup all-purpose flour
- Salt (to taste)
- Cashews, optionally chopped
- Green onions, chopped
Sauce
- 1 can chicken broth
- 1 Tbsp cornstarch
- 2 Tbsp cold water
- 2 Tbsp soy sauce
- 2 Tbsp oyster sauce
Directions
- Debone and cut chicken breasts into bite-sized pieces.
- Beat eggs and mix with milk.
- Combine flour and salt.
- Dip breasts into egg/milk combination, then into flour.
- Deep fry the chicken until golden and cooked through.
- For the sauce, heat broth in a saucepan on low to medium heat.
- Make a cornstarch slurry with the cornstarch and cold water. Set aside.
- Add oyster sauce and soy sauce to the broth. Continue heating the sauce.
- Add the cornstarch slurry as needed to thicken the sauce until it reaches the desired consistency.
- Serve chicken on fried rice, cover liberally with sauce, and garnish with cashews and green onions.