I Tried the Retro Midwest Dish That’s a Missouri Legend

And TikTok can't stop talking about it.

You’ve probably had cashew chicken at your local Chinese restaurant, but there’s a retro, Midwestern version that’s gaining popularity again. Springfield-style cashew chicken, which originated in Springfield, Missouri, in the 1960s, is making a comeback—both on our site and on TikTok.

A recipe for Springfield-style cashew chicken, shared by Allrecipes user Katie Mines, is getting rave reviews. Mines explains, “This cashew chicken is the style first shared in Springfield…It involves deep-frying the chicken in peanut oil. Serve this Show-Me State cashew chicken with soy sauce over a bed of fried rice if desired.”

What Is Springfield-Style Cashew Chicken?

TikToker @turtlecreekfoodie shared their version of the dish. After frying chicken breast bites, they serve the cashew chicken over rice with “Springfield-style gravy” and a cashew topping. “This is one of those recipes that literally pulls all the friends, families, and dogs out of the woodwork because it is so good.”

Another TikTok creator, @thatguywywy, calls his Springfield-style cashew chicken his “favorite and most-requested recipe of all time,” adding that he’s spent 20 years perfecting it.

“It was brought to this country by a man named David Leong in 1963,” he continues. “I first had this dish when I was 6 years old. My parents took me to Leong’s Tea House in Springfield, Missouri, and I’ve been enjoying it ever since…If you’re ever in Springfield, Missouri, be sure to stop at Leong’s Asian Diner and say hello to the fourth generation of his family making this incredible dish.”

Lucy Atwood, communications manager of the Springfield, Missouri, Convention and Visitors Bureau, confirms that the dish got its start at the now-defunct Leong’s Tea House. Today, it’s served at the family’s next restaurant, Leong’s Asian Diner.

“Looking to create a dish that would be popular with local Springfieldians, David Leong came up with what we now know as Springfield-style cashew chicken,” Atwood explains. “It was an immediate success, offering a level of comfort with a bit of flair. Since its creation, restaurants all over Springfield—and even around the world—have adapted their own versions of the dish. It’s no longer just a Springfield staple; it’s grown well beyond this amazing city in the Ozarks.”

In fact, there’s a Springfield Cashew Chicken Trail where visitors can stop at over 20 locations and sample iterations of the iconic dish. “There are a great number of Springfield-style cashew chicken dishes scattered around the city now,” Atwood told Allrecipes. “Each recipe is unique, but stays true to the basics. Everyone has their favorite version, so it’s a great way to start a conversation with a local Springfieldian.”

How to Make Springfield-Style Cashew Chicken

Eager to try this classic Springfield recipe at home, I followed Mines’ version on Allrecipes. I started by breading bite-sized pieces of chicken breast in a beaten egg mixture, followed by a mixture of flour, cornstarch, and seasoned salt, omitting the baking soda since Mines later commented that she no longer includes it. Following her tip, I let the breaded chicken rest on a cutting board for about an hour.

When it was time to fry the chicken, I heated peanut oil in a frying pan and cooked the chicken in batches, frying for about three to four minutes per side. After frying, I let the chicken rest on a paper towel-covered plate.

During the frying process, I made the Springfield-style cashew chicken sauce: a boiled blend of chicken broth, fish sauce, soy sauce, and sugar, thickened with a slurry of cornstarch and water. I also diced some green onions and warmed cashew halves in my air fryer at 250 degrees F (120 degrees C) for about five minutes.

Once everything was ready, I tossed the fried chicken pieces in a bowl with the sauce, then topped it all with warm cashews and sliced green onions. Served with a side of fried rice, the meal was amazing.

What Does Springfield-Style Cashew Chicken Taste Like?

This delightful dish tasted similar to the cashew chicken I’ve had at Chinese restaurants, but with the added flavor of aromatic peanut oil and a perfect balance of umami from the fish and soy sauces. Topped with crunchy, warm cashews and pungent, fresh green onions, the meal was so good that everyone in my family kept going back for more.

The next day, the leftovers were even better. The chicken’s breading stayed crisp after reheating, and the sauce softened the cashews, giving them a texture similar to water chestnuts. The flavors of the Springfield-style sauce developed overnight, and I found myself tempted to remake the meal just to enjoy it as leftovers.

But let’s be real—this Missouri-famous cashew chicken dish was so delicious right off the stove, there was hardly enough left to save. It’s a weeknight meal I’ll definitely make again, and it feels even more special knowing the sweet story behind its origins.

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Read the original article on All Recipes.