Cashew Chicken

For the last week I have been thinking about my life in college back in the 80's at Evangel and CBC.

Those were some great days and memories that bring a smile to my face when I think about it. My freshman year I spent at Evangel College on N. Glenstone. I still remember for weeks hearing people talk about "Cashew Chicken". I had no idea why this dish was so popular and why people were obsessed with it. College food was enough of an adventure for me...much less to try any new food. But one Sunday night I was desperate. I had been sick all week, had no car, and missed the favorite of the week in the Cafe on Sunday after church and had enough pizza. So I walked across the street with some friends to this little dive that served Chinese food. I really don't remember what the name of the place was but it was about the size of a box. I gave in and tried Cashew Chicken and was hooked.

It has been years since I have been to Springfield and had some Cashew Chicken. Our Evangel and CBC students at church have always brought some home for me when they could and I am thankful but it's been a long time since I had some and that sounds really good right now.

I found the recipe and the story behind Cashew Chicken and thought I would post it. When I feel better, I think I will make myself some. Enjoy!!

CASHEW CHICKEN STORY
A particularly notable version of the dish, using breaded, deep fried chicken rather than stir-fried, is closely associated with the city of Springfield, Missouri. Springfield-style cashew chicken was first served in 1963 at the Grove Supper Club in Springfield. David Leong, the chef, who moved to the United States from China in 1940, struggled to gain acceptance for the foods of his homeland so he began searching for a dish that would appeal to local residents' taste buds. His famous cashew chicken recipe was so popular he soon opened Leong's Tea House in Springfield. The dish became exceedingly popular in the Springfield area and is often cited as the unofficial "dish of the city".
Borrowing from the local love of fried chicken, David Leong came up with a combination of fried chicken chunks covered with Chinese oyster sauce, a handful of cashews and chopped green onions--an immediate hit with the local crowd. As word spread about the dish, so did the recipe. Leong's Tea House closed its doors in 1997, but Springfield-style cashew chicken is still being served at over 70 Chinese restaurants, as well as many non-Chinese restaurants, in and around the Springfield metropolitan area, and elsewhere in Missouri and other states.

Springfield-Style Cashew Chicken:
Serves 4.
4-5 chicken breasts, chunked in 1" pieces
1 cup all purpose flour for dredging, more if needed
Salt and Pepper
Olive or expeller pressed canola oil
Hot cooked rice
1) Pre-heat oven to 375 degrees. Put flour, salt, and pepper in gallon sized baggie and shake to mix spices around. Put all of the chicken chunks in, seal, and shake around to cover. Let sit 15 minutes.
2) Saute chicken in batches in heavy, oven-proof skillet in a 3-4 Tbsp Olive or expeller pressed canola oil. As chicken browns, transfer to a paper towel covered plate and let drain. When finished browning all of the chicken, empty and wipe out any excess oil from the skillet.
3) Place the chicken back into the skillet and bake for 20 minutes on 375 degrees.
While chicken is baking, prepare the sauce (rice should already be prepared or in the process of steaming at this point).
For the sauce, in a small saucepan, combine:
1 cup chicken stock
1/2 cup water
2 tsp Sugar
2 tbsp Oyster sauce
1 tbsp Soy sauce
2 Tbsp cornstarch
1) Bring to a simmer until thickened, whisking the entire time to prevent lumps from the cornstarch.
To serve, layer chicken and sauce over rice and garnish with:
Cashews
Green onions