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Springfield-Style Cashew Chicken
When it first appeared in 1963 at the Grove Supper Club, Springfield-style cashew chicken was an instant success. As an attempt to merge the two worlds, chef David Leong, a Chinese immigrant, modified its native cuisine so that it would appeal to the locals' taste.
Instead of stir-frying, he dipped the pieces of chicken meat in batter, deep-fried them, and then coated them with a thickened dressing made from soy sauce, chicken broth, and oyster sauce. The dish is typically served over rice and garnished with crushed cashews and chopped green onions.
WHERE TO EAT The best Springfield-Style Cashew Chicken in the world (according to food experts)
1
Recommended by John T. Edge and 10 other food critics.
"Cashew chicken, in the form first cooked by Mr. Leong nearly a half-century ago, is not the stir-fry served by many Chinese-American restaurants. Around Springfield, cashew chicken — deep-fried chicken chunks in a brown slurry of soy sauce, oyster sauce and stock, scattered with green onions and halved cashews — is the culinary common denominator."
2
Recommended by David R. Chan and 4 other food critics.
"You might think of it as a deep fried chicken nugget in a brown oyster sauce influenced gravy topped with cashew slices. (...) But really, we had the dish at five different restaurants, including Canton Inn (...) and each was different in its own way, and it's not surprising that the dish has become so popular throughout the Springfield area."
3
Recommended by Feast Magazine and 3 other food critics.
"Lucy's sauce is the platonic ideal of its type: rich, caramel-colored, neither too thick nor too thin."
4
Recommended by Kay Logsdon and 2 other food critics.
"It comes with about 12 pieces and rice in a separate bowl, which is nice – particularly if you like your rice without the oyster sauce on it. The chicken had a nice crispy crust and was piping hot."
5
Recommended by Kay Logsdon and 2 other food critics.
"It was a dark sauce, with light breading on the chicken and plenty of cashew pieces. This restaurant certainly wins for speed of order – it was hot, fresh and fast. Our order had 12 good-sized pieces, and the rice had nice bits of egg."
