Springfield Cashew Chicken - cooking recipe

Ingredients

1/2 quart vegetable oil for frying
1/2 quart peanut oil for frying
1 egg
2 tablespoons water
1 1/2 cups all-purpose flour
3 pounds skinless, boneless chicken breast halves, cut into 1-inch cubes
3 cups water
5 tablespoons cornstarch
6 chicken bouillon cubes
2 tablespoons oyster sauce
ground white pepper to taste
1 cup cashews
1 cup chopped green onions

Preparation

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