Chef Jason Vasilakos from Dunedin's The Flyin' Bulldog answers a viewer request for authentic Springfield-style cashew chicken. Coat chicken breast pieces in flour mixture, dunk in egg mixture, then coat in flour mixture again. Heat oil in Dutch oven to 350° F. Gently drop chicken into hot oil in batches and fry 2–3 minutes. Springfield-Style Cashew SauceIngredients¼ cup cornstarch¼ cup cold water3 ½ cups chicken broth2 tbsp oyster sauce¼ cup soy sauce½ tsp sugar½ tsp salt⅛ tsp sesame oilpinch of gingerDirectionsMix cornstarch and cold water in small bowl to form cornstarch slurry. Plated Springfield-Style Cashew ChickenIngredientssteamed white ricecrispy deep-fried chicken tenderssavory Springfield-Style Cashew Sauce½–1 cup roasted cashews½ cup chopped green onionsDirectionsCreate well of steamed white rice on plate or in bowl.