Springfield Style Cashew Chicken

© @kenjilopezalt

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Quick Bite

Springfield Style Cashew Chicken is fried chicken pieces covered in savory brown oyster-sauce gravy and topped with cashews and green onions. It is Chinese-American comfort food with a very Missouri zip code.

History

Springfield Style Cashew Chicken was created by David Leong, a Chinese immigrant and chef who settled in Springfield, Missouri. In 1963, he opened Leong’s Tea House and introduced a dish designed to appeal to local diners while still drawing on Chinese flavors.

Instead of stir-fried chicken, Leong’s version used battered and fried chicken pieces. The chicken was served over rice with a rich brown sauce, then topped with cashews and green onions. That combination of crunchy fried chicken and savory gravy hit the Midwest comfort-food button perfectly.

The dish became a Springfield sensation. By the 1970s, many area restaurants had their own versions, and today Springfield has a Cashew Chicken Trail that celebrates the city’s unofficial signature dish.

What makes it special is the hybrid identity. It is not traditional Chinese cashew chicken, and it is not standard fried chicken. It is a local invention born from adaptation, restaurant savvy, and a very good understanding of what Springfield wanted to eat.

Fun Facts

• David Leong created the dish at Leong’s Tea House in 1963.
• Springfield cashew chicken is fried, not stir-fried.
• Springfield has a Cashew Chicken Trail dedicated to local versions of the dish.

Where to Try

Leong’s Asian Diner Springfield, Missouri
The family restaurant carrying on David Leong’s cashew chicken legacy.

Cashew Chef Springfield, Missouri
A local Springfield stop known for the city’s signature cashew chicken style.

Chinese Chef Springfield, Missouri
A longtime Springfield restaurant serving classic Springfield-style cashew chicken.

About the Game

This recipe is part of Van Life Challenge, a travel-themed board game from Gray Dog Games where players explore the United States, discover regional foods, and collect memorable experiences along the way.

Each featured food celebrates a real place, a local flavor, and the kind of delicious roadside discovery that makes every trip feel like an adventure.

Recipe

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Home-Cook-Friendly Springfield Style Cashew Chicken Serves: 4 Prep: 20 minutes Cook: 20 minutes Difficulty: Medium Style: Springfield, Missouri / Chinese-American Comfort Food

Ingredients

For the chicken

• 1 ½ pounds boneless chicken breast or thighs, cut into bite-size pieces
• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 teaspoon salt
• ½ teaspoon white or black pepper
• 2 eggs
• ½ cup milk
• Vegetable oil, for frying

For the sauce

• 2 cups chicken broth
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• ½ teaspoon sesame oil, optional
• 2 tablespoons cornstarch mixed with 2 tablespoons water

For serving

• Cooked white rice
• ½ cup roasted cashews
• 3 green onions, sliced

Instructions

1. Make the egg mixture: In a bowl, whisk eggs and milk.
2. Make the coating: In another bowl, mix flour, cornstarch, salt, and pepper.
3. Coat the chicken: Dip chicken pieces into the egg mixture, then dredge in the flour mixture.
4. Heat the oil: Heat oil to 350°F.
5. Fry the chicken: Fry chicken in batches until golden and cooked through, about 4 to 5 minutes.
6. Drain: Drain on a rack or paper towels.
7. Start the sauce: In a saucepan, combine chicken broth, oyster sauce, soy sauce, sugar, and sesame oil if using.
8. Thicken the sauce: Bring to a simmer. Whisk in the cornstarch slurry and cook until thickened.
9. Serve: Serve fried chicken over rice, spoon sauce over the top, and garnish with cashews and green onions.

Traditional note: To make it more traditional, fry the chicken pieces, use a brown oyster-sauce-style gravy, and finish with cashews and green onions. The gravy-over-fried-chicken format is what makes it Springfield style.

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