The chicken on top of the rice and the pour the brown sauce over the chicken.
To prevent chicken pieces from sticking together, drop into hot oil one piece at a time. This works for either prep method! Fry chicken in oil in a heavy skillet until crisp and golden. Their version: Marinate chicken in milk (they use regular milk), 2 tablespoons of water, the beaten eggs, and a sprinkle of salt for 20 minutes. When time is up, take them out and dip them in the egg bowl, then dredge them in the flour bowl. Place chicken chunks in the large buttermilk bowl and let the soak for 30 minutes in the fridge.
#SPRINGFIELD CASHEW CHICKEN CRACK#
Pour buttermilk into one large bowl, crack and beat eggs into another medium bowl and put flour into another large bowl (salt and pepper it a few shakes). I’ve never tried it the recipe way, so I’ll give you my version and their version. How the chicken is prepared is where me and this recipe part ways. Set aside on a cool burner when thickened. You’re looking for a pudding like thickness. This can take longer than you would expect, so just keep stirring.
Stir over medium high heat until sauce boils and begins to thicken. Your paste will take 3 times as long to form, so just give it little drinks of broth! I do this “paste” step on the stove top using very low heat.īlend in oyster sauce, sugar, and pepper. Now this is serious people– if you add all the liquid or grow impatient (like me) and pour all the liquid in, you will regret it. In a saucepan, dissolve cornstarch in a small amount of broth add remaining broth gradually to make a paste.
This is the most crucial part of the recipe and I tend to make it first before I fry the chicken (or tofu) and cook the rice. (cup of flour if you frying the chicken like grandma!)Ĥ large chicken breasts halves cut into bite-size pieces (or tofu – see note) Recipe as the cookbook says, “A Springfield Tradition!” It’s just how we fry chicken, so you can add that extra step if you like! This involves soaking the cut chunks of chicken in buttermilk for a half hour before dipping and dredging through egg and flour. Now I will say this– I use my grandmother’s fried chicken recipe to make the chicken. Ingredients 4 skinless, boneless chicken breasts 2 cups all-purpose flour 2 teaspoons baking soda 5 tablespoons cornstarch, divided 3 eggs, beaten 2 cups peanut oil for frying 2 cups chicken broth 2 tablespoons oyster sauce 1 tablespoon white sugar 2 tablespoons soy sauce 1 teaspoon ground white. It’s straight from the Junior League of Springfield’s Sassafras Cookbook. Here’s the recipe that Lyn and I use to make Springfield Style at home.
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