Springfield Style Cashew Chicken I

Ingredients

• 2 teaspoons baking soda 
• 2 cups cashew halves 
• 2 cups chicken broth 
• 5 tablespoons cornstarch divided
• 3  eggs beaten
• 2 cups flour all-purpose
• 2 tablespoons green onion chopped for topping
• 1 teaspoon ground pepper white
• 2 tablespoons oyster sauce 
• 2 cups vegetable oil; peanut oil preferred for frying
• 4  chicken breasts boneless skinless
• 2 tablespoons soya sauce 
• 1 tablespoon sugar white

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• oven

Directions

1. Cut the chicken breasts into 1 inch pieces. In a shallow dish or bowl, mix together the flour, baking soda and 1 tablespoon of the cornstarch. In another dish or bowl beat the eggs. Dip chicken pieces into flour mixture, then eggs, then flour mixture again.
2. Heat peanut oil in a large skillet and deep fry coated chicken in hot oil for 3 to 4 minutes.
3. Drain on paper towels.
4. Meanwhile (while frying chicken), heat broth to boiling in a medium saucepan.
5. Add oyster sauce, sugar, soy sauce and white pepper.
6. Mix remaining 4 tablespoons cornstarch with a small amount of cold water in a cup. Stir cornstarch mixture slowly into broth mixture to thicken, then cook for another 5 minutes over medium-low heat.
7. Preheat oven to 200 degrees F (95 degrees C).
8. Heat cashew nuts and chopped green onions in preheated oven for about 5 minutes.
9. Pour sauce over fried chicken and top with cashews and green onion.
10. Serve with soy sauce to taste over a bed of fried rice, if desired.