This long-time favorite is easy to make at home. I served it often for lunch guests at the Governor's Mansion.
- 4 chicken breast halves boned and skinned
- 1 1/2 cups flour
- 3 eggs beaten well
- 3/4 cup milk
- 1/4 tsp. salt
- Pinch of pepper
- 1 1/2 cups chicken broth divided
- 3 Tbs. cornstarch
- 1 1/2 tsp. sugar
- 3 tsp. oyster sauce
- Pour 1 cup broth into a small saucepan. Stir cornstarch into remaining broth. Add cornstarch mixture sugar, and oyster sauce to broth. Cook over low heat, stirring constantly, until thick and bubbly. Yields 1-1/2 cups.
- Toppings: Unsalted cashew nuts sliced green onions, soy sauce
- Cut chicken in into 1" x 1-1/2" pieces. Dredge in flour and let stand 15 minutes.
- Combine eggs, milk, salt and pepper. Place chicken in egg mixture and let stand 10 minutes. Dredge chicken again in flour. Fry chicken pieces in deep hot oil (375 degrees) for 3 to 5 minutes or until golden brown.
- Spoon Sauce over chicken; top with cashews and onions. Sprinkle with soy sauce, if desired. Serve over rice. Serves 5-6.
Sally Brock says
Thanks, Jean! Wonderful memories with this recipe. We also stopped at Leong’s during every trip to Springfield., and my mom made this recipe from the Springfield paper. I wished recently that I still had the recipe. I’m so excited to make it again.
Pam Brauner says
Jean, I still brag.about this wonderful dish I had the pleasure to enjoy at the mansion!