Springfield Style Cashew Chicken

Did you ever eat at Gee's East Wind?
Or today at Leong's?
This is where the true Springfield Style Cashew Chicken originated.
Today, you can purchase Leong's famous sauces at Harter House also.

My dad's favorite restaurant was Gee's East Wind.  (His other favorite was The Shady Inn)
We got to eat at Gee's often, especially if we had out of town guests visiting.

I learned to make this recipe when I was still living at home because my dad got the owner to give him the recipe.

I also included this recipe in the first Harter House Cookbook that we published.

INGREDIENTS
1/2 lb. Boneless chicken breast per person

2 eggs per pound of chicken

1/4 cup milk per egg
flour, salt and pepper

Peanut oil, for frying

Cut chicken into small pieces about 1/2 to 3/4 inch

Flour well and let stand in flour for 15 minutes.

Mix Egg, milk, salt and pepper. 

Remove chicken from Flour and let stand in egg mixture for 10 minutes,

Roll in flour and deep fry in peanut oil.

Keep warm in oven set at 200degrees.

SAUCE
2 chicken bouillon cubes per 1 cup water

2 Tablespoons cornstarch
1 teaspoon sugar

2 teaspoons oyster flavor sauce

Boil water and dissolve cubes. 

Remove 1/4 cup broth and mix in cornstarch until smooth.

Pour back into broth with other ingredients and let thicken.

Pour sauce over chicken, top with cashews and chopped green onions.

Serve with rice, soy sauce and hot mustard if desired.

NOTE

My hot mustard is Coleman's dry mustard made into a paste by adding  a small amount of water.