Springfield Cashew Chicken

½ quart vegetable oil for frying

½ quart peanut oil for frying

1 egg

2 tablespoons water

1 ½ cups all-purpose flour

3 pounds skinless, boneless chicken breast halves, cut into 1-inch cubes

3 cups water

5 tablespoons cornstarch

6 chicken bouillon cubes

2 tablespoons oyster sauce

ground white pepper to taste

1 cup cashews

1 cup chopped green onions

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Preheat the oven to 200 degrees F (95 degrees C).

Beat egg and 2 tablespoons water in a bowl.

Measure flour into a separate bowl.

Dip chicken cubes in egg mixture; remove. Roll chicken in flour until completely coated.

Carefully place small batches of coated chicken into hot oil using a slotted spoon. Fry until chicken is golden brown and center is no longer pink, 6 to 8 minutes. Remove with a slotted spoon.

Arrange cooked chicken on a baking sheet and place in preheated oven to keep warm while continuing to fry remaining chicken.

Whisk 3 cups water, cornstarch, chicken bouillon cubes, oyster sauce, and white pepper together in a saucepan; simmer over medium heat until thickened, about 5 minutes.

Pour sauce over cooked chicken to serve. Sprinkle cashews and green onions over each serving.