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Springfield-Style Cashew Chicken served in SoCal??


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Springfield-Style Cashew Chicken served in SoCal??

atrac | | Apr 1, 2008 06:26 PM

OK, this has gone on long enough. I've lived out here for 15 years and am really getting tired of making this myself.

What am I talking about? Springfield, MO style Cashew Chicken!

"What? We have plenty of Cashew Chicken in the Los Angeles area?"


This recipe originated in Springfield, MO back in the 1940's. The recipe is different from what you are used to in several ways:

1) The chicken is battered pieces and deep fried in peanut oil.
2) The gravy contains oyster sauce, soy sauce, and chicken broth. It is dark brown.
3) No friggin' mixed vegetables. It is only topped with cashews and chopped green onions.

To the health conscious amongst you who think this sounds horrible and would not do well in this area -- I'm only going to say two words: Orange Chicken.

Cashew Chicken is served in restaurants all over Springfield and the surrounding area. It is a HUGE hit to this day and has been ever since it was introduced. Dare I say it is MORE popular there than Orange Chicken is here.

This link will tell you all about it and give you a recipe:

Personally though, she got a few things have to use peanut oil and you don't have to put the chicken back in the pan for 20 minutes (insane -- I guess to keep it warm?)

This is recipe is much more correct:

So, anyone here aware of this stuff? I grew up on it in the 80's and make it on my own occasionally, but since I have to get out the deep fryer, it's a pain. I'd much rather go to a place like Panda Express and order it.

I live in Alhambra, and we have a TON of authentic Chinese restaurants here, so I'm sure no one in this or surrounding cities would touch this recipe. But I'm sure Panda would consider it (I've already emailed them) or some of the "1.00 Chinese restaurants" that exist "outside" of the Alhambra/Rosemead/San Gabriel area would give it a try (basically any place that serves Orange Chicken).

The million dollar question for me is: does anyone out here *already* serve it? I'm guessing no. Springfield, MO is not exactly making any huge headway in the Culanary world. The only hope is that it is served in Branson, MO and with that place becoming quite "the spot" maybe someone would come back here and crave this stuff.

Comments please! What do I need to do to get someone to try serving this here????

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