I’ve been daydreaming about Springfield Cashew Chicken since last November, when I first read about the Missourian delicacy right here onThe Takeout.I highly recommend you readJonathan Bender’s pieceon the dish’s origins, because it’s much more fun to eat food with an interesting backstory and I am not going to recap it for you. If you’d like to learn more about what we’re making today, go read that article, then come back.
Welcome back! So here’s the thing: Even though I learned a lot from Jonathan’s article, I’ve never been to Springfield, Missouri, nor have I tasted its cashew chicken, which Jonathan describes as a “Cantonese-inspired take on fried chicken and gravy.” I assumed that in order to perfectly replicate David Leong’s famous dish, I’d have to do some some digging through local newspaper archives, regional blogs, and digitized community cookbooks to build a composite recipe that would (hopefully) taste just like the real thing. Instead, after ten seconds of Googling,I found the original recipe, which Leong’s son, Wing Yee Leong, shared with417杂志.我本可以简单地进行一些改动，并在这里出版了Leong的食谱，但我没有。如果您想查看OG食谱，请给予417杂志单击，然后回来。
Welcome back again! Now that we are all well versed on Springfield Cashew Chicken, I present to youtwo腰果鸡。看：
白板上的鸡肉是大卫·梁的食谱，正如预期的那样，它绝对令人惊讶。如果您选择制作该食谱，这是我的笔记：将面粉混合物，牛奶面糊和调味料的尺寸减少三分之二，因为它们似乎是餐厅大小的尺寸。
黑板上的鸡肉是一个稍微改变的版本，我做的不是因为我认为我可以做得更好，而是因为我想对这种中西部美味佳肴敬意188betios下载could call its own. For the breading, I swapped out all-purpose flour for finely milled Wondra instant flour, which gives the chicken a thinner, crispy coating. Again, not better than the original, just different, so you can use all-purpose if you like. The original Springfield Cashew Chicken has no vegetables—as former河边时代reporterand currentTakeout副编辑Aimee Levitt曾经说过：“这是中西部的经典，所以他们跳过蔬菜.” It does, however, have a generous scallion garnish, so I decided to serve my chicken on a bed of Momofuku-esque scallion-ginger sauce, punched up with some of the same ingredients used in the brown sauce. While it’s not “authentic,” I think this is a fabulous addition that even Springfield Cashew Chicken purists should try at least once. Finally, whereas the original recipe calls for whole cashews, I decided to mince mine and toast them in a bit of oil that I poured off the top of a jar of chili crisp. The best move here would be to use两个都腰果的类型，因为更多的腰果=更有趣。这是一个事实，无论我们多么喜欢我们的鸡肉，我们都可以同意。
Springfield Cashew Chicken,Takeout-风格
Serves 4 (or 2, if you eat Chinese food the way I do)
For the scallion sauce
- 1束葱
- 3汤匙。新鲜磨碎的生姜
- 1汤匙。芝麻油
- 1茶匙soy sauce
- 1茶匙oyster sauce
- 1/2茶匙。犹太盐
- 3汤匙。菜籽油或植物油
For the chicken pieces
- 1½-2磅。无骨皮肤鸡胸肉
- 1½ cups Wondra instant flour
- 1茶匙犹太盐
- ½ tsp. finely ground pepper
- ½ tsp. garlic powder
- 1½ cups milk
- 2 eggs
- Oil, for frying
对于棕色酱
- 2杯鸡肉汤
- 1茶匙红糖
- 1/4杯酱油
- 1/4 cup oyster sauce
- 1汤匙。新鲜磨碎的生姜
- 2 tsp. garlic powder
- 1茶匙芝麻油
- 1/4 cup water
- 2 Tbsp. cornstarch
For the cashews
- 2 Tbsp. chili oil
- 1/3 cup chopped cashews
First, make the scallion sauce
Thinly slice the scallions (both the white and green parts) on a bias. Add to a small bowl with the remaining ingredients, toss well, and set aside while you make everything else. (The sauce needs to hang out for at least 30 minutes, if not longer, to develop its flavor, which is why it’s best to do this part first.)
Next, prep the chicken
设置一个带有两个碗和一个锅锅的面包台。在一个碗中，将面粉，盐，胡椒粉和大蒜粉混合在一起。在第二个碗中，将鸡蛋很好地搅拌直至完全光滑，然后在牛奶中搅拌。
Cube the chicken into 2" pieces. Working a few pieces at a time, coat the chicken in the flour mixture, dip in the milk mixture to coat, then dredge once again in the flour mixture and put on the sheet tray. Let the chicken rest while the oil heats up.
Pour oil to a 5" depth in a heavy-bottomed saucepan; clip on a candy/frying thermometer. Turn the heat to high; the oil is ready when the thermometer registers 350 degrees.
While the oil is heating up, make the brown sauce
将鸡肉汤，红糖，酱油，牡蛎酱，生姜，大蒜粉和芝麻油一起在中等锅中用高火一起搅拌。在一个小碗中，将水和玉米淀粉搅拌均匀。当酱汁煮沸时，用玉米淀粉泥搅拌。当酱汁变稠时，将热量降低至中等，并在搅拌时煮2分钟。炸鸡时，将热量变成低点以保持温暖。
现在，让我们炸一些鸡肉
Working in batches, deep-fry the chicken pieces for 3-5 minutes until they’re beautifully brown. Once they’ve all been fried, fry them a second time—again working in batches—for another 30-60 seconds to crisp*.
敬酒你的腰果
将腰果和辣椒油加入热煎锅中，并在摇动锅的同时煮约2分钟，直到烘烤。另外，如果您不想再让另一个锅弄脏，请在一个小碗里扔石油，然后以30秒的增量将油扔到一个小碗中，并偶尔搅拌。
It’s Springfield cashew chicken time!
Schmear a plate with scallion sauce; top with chicken pieces. Ladle sauce over the chicken, sprinkle with cashews. Eat, then eat seconds.
*The reason for the second fry: as hot fried chicken sits, it steams from the inside, which means that by the time you’re done frying everything, the breading is going to be a teeny bit soggy from all the steam it absorbed.. A quick dip back in the hot oil evaporates a lot of that water, and give you perfect crispy chicken that’s begging to be drowned in too much brown sauce.