Ingredients
8
8 servings
- •½ quart vegetable oil for frying
- •½ quart peanut oil for frying
- •1 egg
- •2 tablespoons water
- •1 ½ cups all-purpose flour
- •3 pounds skinless, boneless chicken breast halves, cut into 1-inch cubes
- •3 cups water
- •5 tablespoons cornstarch
- •6 chicken bouillon cubes
- •2 tablespoons oyster sauce
- •ground white pepper to taste
- •1 cup cashews
- •1 cup chopped green onions
Instructions
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Preheat the oven to 200 degrees F (95 degrees C).
- Beat egg and 2 tablespoons water in a bowl.
- Measure flour into a separate bowl.
- Dip chicken cubes in egg mixture; remove. Roll chicken in flour until completely coated.
- Carefully place small batches of coated chicken into hot oil using a slotted spoon. Fry until chicken is golden brown and center is no longer pink, 6 to 8 minutes. Remove with a slotted spoon.
- Arrange cooked chicken on a baking sheet and place in preheated oven to keep warm while continuing to fry remaining chicken.
- Whisk 3 cups water, cornstarch, chicken bouillon cubes, oyster sauce, and white pepper together in a saucepan; simmer over medium heat until thickened, about 5 minutes.
- Pour sauce over cooked chicken to serve. Sprinkle cashews and green onions over each serving.
Nutritional Facts
Per 8 servings
- Calories: 507
- Carbohydrate: 30g
- Fat: 22g
- Fiber: 2g
- Protein: 46g
- Sugar: 1g
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