Springfield Cashew Chicken

Ingredients

• 1 cup cashew pieces 
• 6  chicken bouillon cubes 
• 5 tablespoons cornstarch 
• 1  eggs 
• 1.5 cups flour all-purpose
• 1 cup green onions chopped
• 8 servings ground pepper white to taste
• 2 tablespoons oyster sauce 
• 0.5 quart vegetable oil; peanut oil preferred for frying
• 3 pounds chicken breast halves boneless skinless cut into 1-inch cubes
• 0.5 quart vegetable oil for frying
• 3 cups water 

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• whisk
• slotted spoon

Directions

1. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. Preheat the oven to 200 degrees F (95 degrees C).
3. Beat egg and 2 tablespoons water in a bowl.
4. Measure flour into a separate bowl.
5. Dip chicken cubes in egg mixture; remove.
6. Roll chicken in flour until completely coated.
7. 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.
8. Remove with a slotted spoon.
9. Arrange cooked chicken on a baking sheet and place in preheated oven to keep warm while continuing to fry remaining chicken.
10. 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.
11. Pour sauce over cooked chicken to serve.
12. Sprinkle cashews and green onions over each serving.