Gluten Free Springfield Style Cashew Chicken
Discover the perfect balance of crispy, savory, and nutty goodness with this Gluten-Free Springfield Style Cashew Chicken! Inspired by the beloved Midwestern classic, this recipe gives the popular dish a gluten-free twist without compromising flavor. Tender chicken pieces are coated in a seasoned gluten-free breadcrumb crust, fried to golden perfection, and smothered in a luscious tamari-based sauce sweetened with a hint of brown sugar. To finish, the dish is adorned with toasted cashews and fresh green onion for a delightful crunch and aromatic flair. Quick to prepare and loaded with flavor, this recipe pairs perfectly with steamed rice for a satisfying, restaurant-worthy meal made right at home. A must-try for fans of gluten-free comfort food!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 cup Gluten-free all-purpose flour
- 1 cup Gluten-free breadcrumbs
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 2 cups Cooking oil (for frying)
- 2 cups Chicken stock
- 2 tablespoons Tamari (gluten-free soy sauce)
- 2 tablespoons Cornstarch
- 3 tablespoons Water
- 1 teaspoon Brown sugar
- 0.5 cup Toasted cashews
- 2 stalks Green onions (sliced)
- 2 cups Steamed rice (optional, for serving)
Instructions
Cut the chicken breasts into bite-sized pieces and pat them dry with paper towels.
Prepare a breading station with three bowls: one with gluten-free all-purpose flour, one with beaten eggs, and one with gluten-free breadcrumbs mixed with salt, black pepper, garlic powder, and onion powder.
Coat each piece of chicken with gluten-free flour, dip it into the beaten eggs, and then coat it with the breadcrumb mixture. Set the breaded chicken on a plate.
Heat the cooking oil in a large skillet or fryer over medium-high heat until it reaches 350°F (175°C).
Fry the chicken pieces in batches, turning occasionally, until golden brown and cooked through, about 4-5 minutes per batch. Remove the cooked chicken and place it on a paper towel-lined plate to drain excess oil.
To make the sauce, combine chicken stock, tamari, and brown sugar in a small saucepan over medium heat. Bring it to a simmer.
In a small bowl, mix cornstarch with water to create a slurry, then slowly whisk the slurry into the simmering sauce. Cook until the sauce thickens, about 2-3 minutes.
Arrange the fried chicken pieces on a serving plate. Pour the thickened sauce evenly over the chicken.
Top the dish with toasted cashews and sliced green onions.
Serve immediately with steamed rice, if desired. Enjoy your gluten-free Springfield-style cashew chicken!
Nutrition Facts
Calories |
7758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 568.9 g | 729% | |
| Saturated Fat | 83.3 g | 416% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 701 mg | 234% | |
| Sodium | 7000 mg | 304% | |
| Total Carbohydrate | 477.7 g | 174% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 18.6 g | ||
| Protein | 202.1 g | 404% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 430 mg | 33% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 1328 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
