He also included chopped green onions as a twist and it became an immediate hit with the local crowd. He then covered them with the typical sauce made from chicken stock, soy sauce and oyster sauce, and added the handful of cashews. Instead of stir-frying the chicken, as is normally done, he deep-fried the chicken chunks. A plate of Springfield-style (deep fried) cashew chicken served with fried rice and an egg roll.īorrowing from the local love of fried chicken, Leong came up with a variation of the preexisting dish. Springfield even hosts an annual festival that is centered on this chicken dish: Springfield Sertoma's Cashew Craze. The dish became exceedingly popular in the Springfield area and is often cited as the unofficial "dish of the city". His famous deep-fried cashew chicken recipe was so popular he soon opened Leong's Tea House in Springfield. David Leong (1920–2020), a chef who moved to the United States from China in 1940, struggled to gain acceptance for the foods of his homeland so he began searching for a dish that would appeal to local residents' tastes. Deep-fried cashew chicken was apparently first served in 1963 at the Grove Supper Club in Springfield.
The deep-fried version of the dish is closely associated with the city of Springfield, Missouri.
Tender chunks of chicken are combined with crispy roasted cashews, vegetables and are tossed in a light sauce made from garlic, soy sauce and hoisin sauce, thinned with water. The traditional version of cashew chicken is stir-fried in a wok. Cashew chicken ( Chinese: 腰果雞丁) is a Chinese-American dish that combines chicken (usually stir-fried but occasionally deep-fried, depending on the variation), with cashews and either a light brown garlic sauce or a thick sauce made from chicken stock, soy sauce and oyster sauce.
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