Originating in Springfield, Missouri, during the early 1960s, this regional classic was invented by Chinese immigrant chef David Leong.
Seeking to appeal to local palates while honoring his heritage, Leong combined traditional American-style fried chicken nuggets with a savory, Cantonese-inspired oyster sauce gravy, crunchy roasted cashews, and fresh green onions.
Today, it stands as an iconic culinary symbol of Route 66, celebrated for its irresistible balance of ultra-crispy textures and rich, savory flavors.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 8
Ingredients
For the Chicken and Breading:
- Chicken: 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- Dry Coating: 2 cups all-purpose flour, 1 tablespoon seasoned salt, 1 teaspoon ground white pepper, 2 tablespoons granulated garlic, and 1/2 teaspoon cayenne pepper (optional)
- Wet Dip: 3 large eggs and 3 cups milk (seasoned with a pinch of salt and white pepper)
- Frying: 1/4 cup extra-virgin olive oil (or neutral frying oil, as needed)
- Garnish: 4 ounces roasted cashew nuts and 4 ounces chopped green onions
For the Savory Gravy:
- Broth Base: 3 1/2 cups chicken broth
- Seasonings: 1/2 teaspoon salt, 1/2 teaspoon sugar, 1/4 cup soy sauce, 2 tablespoons oyster sauce, a pinch of ground ginger, and 1/8 teaspoon sesame oil
- Thickener: A slurry made from 1/4 cup cornstarch mixed thoroughly with 1/4 cup cold water
Step-by-Step Instructions
1. Prepare the Breading Stations
- In a large mixing bowl, combine the all-purpose flour, seasoned salt, ground white pepper, granulated garlic, and cayenne pepper until evenly distributed.
- In a separate medium bowl, whisk together the eggs and milk.
2. Bread the Chicken
- Working in batches, toss the diced chicken pieces into the flour mixture to coat them thoroughly.
- Dip the flour-coated chicken into the egg and milk mixture, ensuring complete coverage.
- Roll the chicken pieces back into the flour mixture a second time to build a thick, durable crust. Set the breaded pieces aside on a clean baking sheet.
3. Fry the Chicken
- Heat the olive oil in a large skillet over medium-high heat.
- Carefully place the chicken pieces into the hot oil in small batches to avoid overcrowding the pan.
- Fry for 3 to 5 minutes per side until the crust turns golden brown and the chicken is fully cooked through. Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
4. Craft the Gravy
- In a medium saucepan, combine the chicken broth, salt, sugar, soy sauce, oyster sauce, ground ginger, and sesame oil. Bring the liquid to a rolling boil over medium-high heat.
- Whisk the cornstarch and water together in a small container until smooth.
- Slowly pour the cornstarch slurry into the boiling broth while whisking continuously. Cook for another 1 to 2 minutes until the sauce thickens into a glossy, smooth gravy. Stir the roasted cashews directly into the finished sauce.
5. Plate and Serve
- Arrange the crispy fried chicken pieces on a large serving platter.
- Generously ladle the hot cashew gravy over the top of the chicken, making sure every piece is coated.
- Garnish generously with the chopped green onions and serve immediately alongside steamed white rice.
Professional Cooking Tips
Double-Dip for Maximum Crunch
Do not skip the double-breading step (flour, wet batter, flour again). This creates a thick crust that holds up under the rich gravy without getting soggy too quickly.
Manage Oil Temperature
Keep your skillet at a steady medium heat. If the oil is too hot, the breading will burn before the interior chicken cooks; if it is too cool, the coating will absorb excess grease.
Whisk Constantly
When adding the cornstarch slurry to the boiling broth, whisk vigorously to prevent lumps from forming in your gravy.
Batch Fry
Cook the chicken in manageable batches. Overcrowding the skillet lowers the oil temperature and ruins the crispness of the crust.
Nutrition Facts (Per Serving)
| Nutrient | Amount | % Daily Value |
| Calories | 738 kcal | — |
| Total Carbohydrate | 41g | 15% |
| Dietary Fiber | 2g | 8% |
| Total Sugars | 7g | — |
| Protein | 48g | 96% |
| Total Fat | 42g | 54% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 176mg | 59% |
| Sodium | 1917mg | 83% |
| Calcium | 176mg | 14% |
| Iron | 5mg | 26% |
| Potassium | 688mg | 15% |
*Nutrition calculations include the full amount of breading ingredients. Actual intake may vary depending on how much breading is consumed during frying.
