Ingredients
6
6 servings
- •2 cups peanut oil for frying
- •2 cups all-purpose flour
- •5 tablespoons cornstarch, divided
- •2 teaspoons baking soda
- •3 eggs, beaten
- •4 skinless, boneless chicken breasts
- •2 cups chicken broth
- •2 cups cashew halves
- •2 tablespoons chopped green onion for topping
- •2 tablespoons oyster sauce
- •2 tablespoons soy sauce
- •1 tablespoon white sugar
- •1 teaspoon ground white pepper
- •water
Instructions
- Preheat the oven to 200 degrees F (95 degrees C). Heat oil in a large skillet to 350 degrees F (175 degrees C). Line a baking sheet with foil.
- While the oil is heating, whisk flour, 1 tablespoon cornstarch, and baking soda together in a shallow bowl. Whisk eggs in a second shallow bowl. Dip chicken pieces into flour mixture, then eggs, then into flour mixture again.
- Working in batches as necessary, deep-fry coated chicken in hot oil for 3 to 4 minutes. Drain on paper towels.
- While deep-frying the chicken, bring broth to a boil in a medium saucepan. Place cashew nuts and green onions onto the prepared baking sheet.
- Add oyster sauce, soy sauce, sugar, and white pepper to boiling broth. Mix remaining 4 tablespoons cornstarch with cold water in a cup to make a slurry. Slowly stir slurry into hot broth mixture to thicken, then cook for another 5 minutes over medium-low heat.
- Meanwhile, heat cashew nuts and green onions in the preheated oven for about 5 minutes.
- Pour sauce over fried chicken and top with cashews and green onions.
Nutritional Facts
Per 6 servings
- Calories: 652
- Carbohydrate: 56g
- Fat: 34g
- Fiber: 3g
- Protein: 33g
- Sugar: 5g
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