Springfield-style cashew chicken is more than just a menu favorite, it’s a hometown classic with a story rooted right here in the Ozarks. Crispy, golden-fried chicken topped with crunchy cashews and smothered in a rich, savory brown gravy, this beloved dish has been satisfying cravings for decades. First created in Springfield by chef David Leong, this regional twist on Chinese-American cuisine has become a staple in local restaurants and kitchens alike. In this recipe, we’re bringing that iconic flavor to your own table, combining crispy texture, comforting sauce, and just the right crunch to recreate the dish that locals proudly call their own.
What makes this dish so memorable is the balance of textures and savory flavors that come from a handful of simple, well-chosen ingredients. Tender pieces of chicken are lightly battered and fried until golden and crispy, creating the perfect contrast to the rich, savory sauce that follows. The signature gravy, made with chicken broth, soy sauce, garlic, and thickened with cornstarch which adds deep, comforting flavor that coats every bite. Roasted cashews bring a satisfying crunch and nutty richness, while a bed of fluffy white rice soaks up the warm sauce beneath it. Finished with fresh green onions for a touch of brightness, this combination of crispy, saucy, and crunchy elements is exactly what has made Springfield-style cashew chicken such a beloved regional favorite in Springfield.
1.Preheat the oven to 200 degrees. Heat oil in a large skillet to 350 degrees. Line a baking sheet with foil.
2.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.
3.Working in batches as necessary, deep-fry coated chicken in hot oil for 3 to 4 minutes. Drain on paper towels.
4.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.
5.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.
6.Meanwhile, heat cashew nuts and green onions in the preheated oven for about 5 minutes.
Whether you're discovering it for the first time or recreating a hometown favorite, Springfield-style cashew chicken is the kind of dish that keeps people coming back for another bite. Pair it with a bowl of warm rice and enjoy a taste of a regional favorite that has become a must-order staple in restaurants throughout Springfield. One bite, and it’s easy to see why this dish has earned its place as an Ozarks icon. Check out Chef Aaron's take on this recipe!
