Springfield-Style Cashew Chicken II

Ingredients

• 3 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• 1 cup salted cashews, crushed
• 2 eggs, beaten
• 1/4 cup vegetable oil
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tablespoons ketchup
• 2 tablespoons white vinegar
• 1 teaspoon sesame oil
• 1 teaspoon garlic, minced
• 1 teaspoon fresh ginger, minced
• 1/4 teaspoon red pepper flakes

Directions

1. Cut the chicken breasts into 1-inch cubes and set aside.
2. In a shallow bowl, mix together the flour, garlic powder, onion powder, pepper, and paprika.
3. In another bowl, mix together the crushed cashews and beaten eggs.
4. Dip each piece of chicken in the flour mixture, then in the egg mixture, and then in the cashew mixture, coating each piece completely.
5. Heat the oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 5 minutes per side.
6. In a small bowl, mix together the soy sauce, honey, ketchup, vinegar, sesame oil, garlic, ginger, and red pepper flakes.
7. Add the sauce to the skillet and cook for 2 minutes, stirring constantly.
8. Serve hot with steamed rice.

Interesting Facts

• Cashew chicken is a Chinese-American dish popular in the Midwest.
• The dish is said to have originated in Springfield, Missouri in the 1960s.