Springfield, Mo Cashew Chicken - cooking recipe

Ingredients

4 boneless chicken breasts, cut into big bite size chunks
4 eggs
2 cups milk
3 cups self-rising flour
1 teaspoon black pepper
2 teaspoons salt
peanut oil (for frying)
Sauce
3 cups water
4 1/2 teaspoons chicken bouillon granules
3 tablespoons cornstarch
2 teaspoons sugar
1 teaspoon salt (optional)
1 teaspoon oyster sauce
Garnish
6 -8 green onions, chopped
3/4 cup cashews, chopped

Preparation

Chicken:.
Sprinkle chicken pieces with salt and then dredge in flour. Set aside and let stand for 15 minutes.
Mix eggs, milk, remaining salt and pepper in a large mixing bowl.
Place floured chicken into egg mixture and let sit for 10 minutes.
Remove the chicken and roll the pieces in flour again.
Deep fry 350 degrees for 4-5 minutes until chicken is cooked and golden brown. (Other oil may be substituted, but the peanut oil will give the best color and texture.).
Sauce:.
Bring water to a boil and then dissolve bouillon granules.
Remove 1/4 cup of the bouillon and cool in the fridge. Add cornstarch to cooled liquid and mix until smooth.
Add sugar, salt, and oyster sauce to the boiling liquid.
Slowly add the cornstarch mixture to the hot liquid and cook at a low boil, allowing to thicken.
Serve chicken over steamed white (or fried) rice. Pour sauce on top and garnish with cashews and green onions.