Submitted by Julie Crispin, New Ulm, Minn. (Formally of Urbana, Mo.)

For Chicken Pieces:

• 1 C milk

• 2 Tbsp water

• 2 eggs, well beaten

• 1 C Flour

• Salt

• 2 pounds boneless, skinless chicken breasts cut into bite-size pieces

Rinse chicken and soak in milk, eggs and salt for at least 20 minutes. Roll chicken pieces in flour. Heat oil and add chicken pieces, one at a time, so they don’t stick together. Remove from grease and place on paper towel to drain. Place in a 200-degree oven to keep warm.

For Sauce:

• 1 C chicken broth

• 2 Tbsp oyster sauce

• 2 Tbsp soy sauce

• 1 tsp sugar 

(try leaving sugar out)

In a medium-sized saucepan, add corn starch and enough broth to make a paste. Blend oyster sauce, soy sauce, sugar and pepper. Slowly add remaining broth and keep whisking over medium-high heat until sauce boils and begins to thicken. Add more chicken broth and oyster sauce as needed. Pour sauce over fried chicken pieces and top with chopped green onions and cashews; serve with rice.


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