Springfield-style Cashew Chicken Recipe, Chinese-American Food [4K UHD ASMR Cooking Sounds]

Springfield-style Cashew Chicken Recipe, Chinese-American Food [4K UHD ASMR Cooking Sounds]

Good evening everybody,

This is a recipe video for the famous Springfield-style Cashew Chicken, invented by David Leong of Missouri in 1963.

I’ve never had Chinese cashew-chicken before in this particular variation. Which is deep-fried, instead of the stir-fried version that you’ll commonly find throughout the country at most Chinese-American restaurants . I first discovered this dish when watching the documentary film, ‘The Search for General Tso,’ which the film’s title obviously suggests, is about General Tso’s chicken (which is even more popular). But, during the documentary, while they were discussing the origins of old-school Chinese-American dishes/restaurants, they showed something that I’ve never really seen before - deep-fried cashew chicken.

Of course, I’ve seen and had cashew chicken throughout my life at many Chinese restaurants; but they were always prepared with naked chicken chunks, stir-fried with various veggies and a sauce (very similar to kung-pao chicken, but without the spice and red chilis). Springfield-style cashew chicken struck my curiosity because it uses deep-fried chicken chunks instead (and who doesn’t like fried-chicken?), slathered in a rich, delectable looking gravy and then topped off with some of my favorite nuts, the glorious cashew. I just had to make this dish.

So, without further ado, here is the video-recipe of Springfield Cashew Chicken. The recipe’s ingredients are listed below for your reference.

Ingredients:

Dark (or white) chicken, cut into bite-sized pieces

Batter:

1/2 cup flour

1/2 cup water

2 tbs cornstarch

1 tsp baking powder

Salt & pepper

1 tbs canola/vegetable/olive oil

Sauce:

2 cups of chicken or beef broth (or, one 14oz. can and the rest (2oz.) water)

2 tbs soy sauce

2 tbs oyster sauce

1 tbs sugar

Pepper

Cornstarch slurry thickener = 2 tbs cornstarch + 3 tbs water

Note: I was considering, and you can maybe add, some minced garlic & ginger to the sauce (as with almost all Chinese recipes and cooking). But, I wanted to try this recipe in its’ authentic and pure form (which has no garlic nor ginger in it).

Toppings:

1/2 cup split cashew nuts

Green onions, sliced

Hope you enjoyed. Thanks for watching and don’t forget to “Like” the video and Subscribe!

Camera used for this video (with affiliate links for purchase):

Sony A6300

eBay (new): (used): 35mm f/1.8 OSS lens

eBay: