springfield missouri cashew chicken recipe

Written ByJenny Smyth Posted on
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The Best springfield missouri cashew chicken recipe

I have been making Springfield Missouri Cashew Chicken for years now and it is one of those recipes that just works every single time. This dish comes straight from the heart of the Ozarks and it is a true local classic. The first time I tried it at a small restaurant in Springfield I knew I had to learn how to make it at home. It is a perfect blend of crispy fried chicken pieces and crunchy cashews all tossed in a savory brown sauce that is not too sweet and not too salty.

My kids absolutely love it because it feels like takeout but I know exactly what goes into the pan. It is a great weeknight dinner because it comes together fast once you have everything prepped. The chicken stays nice and tender on the inside while the coating gets golden and crisp. That contrast with the soft steamed rice and the crunch from the cashews is just so satisfying.

I also like that this recipe uses simple pantry ingredients so I do not have to make a special trip to the store. It is a crowd pleaser for family gatherings and potlucks too. Everyone always asks for the recipe after they try it. Plus the cashews add a good dose of healthy fats and protein so I feel a little better about serving fried chicken.

The key to getting that authentic Springfield style is to double fry the chicken pieces. First you fry them at a lower temperature to cook them through then you fry them again at a higher temperature to make them extra crispy. That extra step makes all the difference. The sauce is a simple mix of soy sauce, chicken broth, garlic, and ginger thickened with cornstarch.

It coats the chicken without making it soggy. I serve it over white rice with a sprinkle of green onions on top. It is comfort food that feels a little special but is easy enough for a Tuesday night.

Springfield Missouri Cashew Chicken

4.6 from 1908 votes

This is the classic Springfield style cashew chicken with crispy double fried chicken pieces and a savory brown sauce. The cashews add a wonderful crunch and the sauce is perfectly balanced.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

1 1/2 pounds boneless skinless chicken thighs, cut into bite sized pieces
1/2 cup cornstarch
1/4 cup all purpose flour
1 teaspoon salt
1/2 teaspoon white pepper
1 large egg
1/4 cup water
Vegetable oil for frying

For the Sauce

1/2 cup low sodium soy sauce
1/2 cup chicken broth
2 tablespoons rice vinegar
2 tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon cornstarch mixed with 2 tablespoons water

For Serving

1 cup roasted unsalted cashews
4 cups cooked white rice
2 green onions, sliced

👨‍🍳Directions

1In a large bowl whisk together the cornstarch, flour, salt, and white pepper.
2Add the egg and water and stir until a smooth batter forms.
3It should be thick but still pourable.
4Add the chicken pieces and toss to coat them evenly.
5Let the chicken rest in the batter for 10 minutes so it adheres well.
6Pour vegetable oil into a large heavy pot to a depth of about 2 inches.
7Heat the oil to 325 degrees Fahrenheit over medium high heat.
8Use a deep fry thermometer to maintain the temperature.
9Working in batches, carefully add the chicken pieces to the hot oil without crowding the pot.
10Fry for 4 to 5 minutes until the coating is set and lightly golden.
11The chicken will not be fully cooked at this point.
12Remove with tongs and drain on paper towels.
13Increase the oil temperature to 375 degrees Fahrenheit.
14Once the oil is hot, add the par fried chicken pieces back in batches.
15Fry for 2 to 3 minutes until the coating is deep golden brown and very crispy.
16The chicken should be cooked through and reach an internal temperature of 165 degrees Fahrenheit.
17Drain again on fresh paper towels.
18While the chicken is frying, make the sauce.
19In a small saucepan combine the soy sauce, chicken broth, rice vinegar, brown sugar, garlic, and ginger.
20Bring to a simmer over medium heat, stirring occasionally.
21Once simmering, whisk in the cornstarch slurry.
22Continue cooking for 1 to 2 minutes until the sauce thickens enough to coat the back of a spoon.
23Remove from heat.
24Place the crispy chicken pieces in a large serving bowl.
25Pour the warm sauce over the chicken and toss gently to coat.
26Add the cashews and toss again.
27Serve immediately over steamed white rice and garnish with sliced green onions.

🔧Equipment

Large heavy bottomed pot or wok
Deep fry thermometer
Mixing bowls
Whisk
Tongs
Paper towels
Small saucepan

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 4g❤️Cholesterol: 110mg🧂Sodium: 980mg🌾Total Carbs: 38g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 24g

📝Notes

For a lighter version you can bake the chicken at 400 degrees Fahrenheit for 20 minutes instead of frying. But the double fry method gives the best texture. Use low sodium soy sauce to control the salt level. You can also add a pinch of red pepper flakes for heat.

Watch Video Of How Springfield Missouri Cashew Chicken Works

This Springfield Missouri Cashew Chicken recipe is one I turn to again and again because it is reliable and delicious. The leftovers store well in an airtight container in the fridge for up to three days. To reheat I recommend using a skillet over medium heat with a splash of water or chicken broth to refresh the sauce.

You can also reheat it in a 350 degree Fahrenheit oven for about 10 minutes. The cashews will soften a bit but the flavor stays great. For serving ideas I like to pair it with steamed broccoli or a simple cucumber salad to balance the richness.

It also works wonderfully as part of a larger spread for family gatherings. I often double the recipe for potlucks and it disappears fast. The combination of crispy chicken and crunchy cashews in that savory sauce is just hard to beat.

Whether it is a busy weeknight or a special occasion this dish always delivers. I hope your family loves it as much as mine does.

❓ Frequently Asked Questions About Springfield Missouri Cashew Chicken

1. What makes Springfield Missouri Cashew Chicken different from other cashew chicken recipes?

The main difference is the double frying method. The chicken is fried once at a lower temperature to cook it through and then fried again at a higher temperature to make the coating extra crispy. The sauce is also simpler and less sweet than some versions. It focuses on savory soy sauce and garlic flavors. This style is unique to Springfield and has a cult following in the area.

2. Can I use chicken breast instead of chicken thighs?

Yes you can use boneless skinless chicken breasts. Just cut them into similar sized pieces. Chicken breasts cook a little faster so watch the frying times carefully. Thighs are more forgiving and stay juicier but breasts work fine. Make sure not to overcook them or they will dry out.

3. How do I reheat leftovers without losing the crunch?

The best way is to reheat the chicken in an air fryer or a hot oven. Preheat your air fryer to 375 degrees Fahrenheit and heat the chicken for 3 to 4 minutes. You can also use a toaster oven. Avoid the microwave because it will make the coating soggy. Reheat the sauce separately on the stovetop and toss together just before serving.

4. Can I make this recipe gluten free?

Yes you can substitute the all purpose flour with a gluten free flour blend and use gluten free soy sauce or tamari. Cornstarch is naturally gluten free so that part is fine. Just check that all your other ingredients are certified gluten free. The texture will be slightly different but still very good.

5. Why does my sauce turn out lumpy?

Lumpy sauce usually happens when the cornstarch slurry is not mixed well before adding it to the hot liquid. Make sure to whisk the cornstarch and water together until completely smooth with no clumps. Also pour the slurry into the simmering sauce while stirring constantly. If lumps do form you can strain the sauce through a fine mesh sieve before tossing with the chicken.

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