Springfield-Style Cashew Chicken: A Local Legend

When people think of iconic regional foods, places like Chicago or New Orleans might come to mind. But here in Springfield, Missouri, we have a hometown claim to fame that surprises a lot of people....cashew chicken.

And not just any version of the dish, but a unique, local twist that’s become a beloved part of our identity.

The story goes back to the early 1960s, when Chinese immigrant and U.S. Army veteran David Leong was trying to introduce Chinese cuisine to the Ozarks. It wasn’t an easy task at the time, many locals weren’t familiar with traditional Chinese flavors. So, Chef Leong got creative. He took something familiar, crispy, fried chicken, and combined it with a savory brown gravy, toasted cashews, and a bed of rice. The result was an instant hit, and in 1963, he opened Leong’s Tea House, the very first restaurant in Springfield to serve what we now know as Springfield-style cashew chicken.

Unlike the stir-fried versions you’ll find in many Chinese restaurants around the country, Springfield’s cashew chicken is all about that crunchy fried coating and rich, comforting sauce. It’s a fusion of East and Midwest-hearty, flavorful, and satisfying in a way that feels like home.

Although Leong’s Tea House eventually closed in 1997, the legacy of the dish continues. In fact, it’s stronger than ever. Leong’s Asian Diner, which opened in 2010 and is run by Chef Leong’s son, keeps the original recipe alive and well. Locals and visitors alike make their way to the diner to experience a piece of Springfield history served hot, crispy, and topped with a generous helping of cashews.

And it’s not just Leong’s. Springfield is dotted with restaurants that have added their own spin on the classic dish. It’s so beloved that the city now features a Cashew Chicken Trail, a fun way to explore different takes on the original while discovering local favorites.

More than just a tasty meal, Springfield-style cashew chicken is a story of adaptation, resilience, and cultural blending. It’s a point of pride for the city and a delicious example of how food can bring people together. Whether you’re a longtime local or just passing through, trying this hometown favorite is practically a rite of passage and just one more reason to fall in love with life in the Ozarks.

For an authentic taste of Springfield-style cashew chicken, be sure to visit Leong's Asian Diner at leongsasiandiner.com.

Enjoy a recipe for Springfield-style cashew chicken, inspired by the original creation of Chef David Leong. This recipe is adapted from a version shared by Wing Yee Leong of Leong’s Asian Diner, who continues to serve the original Springfield-style cashew chicken at their restaurant.

Springfield-Style Cashew Chicken Recipe

Ingredients:

• For the Chicken:

  • 2 pounds chicken breast, diced into 1-inch pieces

  • 4 cups all-purpose flour

  • 1 tablespoon seasoned salt (e.g., Lawry’s)

  • 1 teaspoon ground white pepper

  • 2 tablespoons granulated garlic

  • ½ teaspoon cayenne pepper (optional)

  • 3 eggs

  • 3 cups milk

  • 1 tablespoon seasoned salt

  • ½ teaspoon ground white pepper

  • Peanut oil for frying

• For the Sauce:

  • 3½ cups chicken broth

  • ½ teaspoon salt

  • ½ teaspoon sugar

  • ¼ cup soy sauce (e.g., Kikkoman)

  • 2 tablespoons oyster sauce

  • 1 pinch ground ginger

  • ⅛ teaspoon sesame oil

  • ¼ cup cornstarch

  • ¼ cup water

• For Serving:

  • 4 ounces cashew nuts

  • 4 ounces chopped green onions

Instructions:

1. Prepare the Chicken:

   • In a large bowl, combine the flour, seasoned salt, white pepper, granulated garlic, and cayenne pepper.

   • In a separate bowl, whisk together the eggs, milk, seasoned salt, and white pepper.

   • Dip each chicken piece into the egg mixture, then dredge in the seasoned flour mixture, ensuring an even coat.

   • Heat peanut oil in a deep fryer or large pot to 350°F (175°C).

   • Fry the chicken pieces in batches until golden brown and cooked through, about 4-5 minutes per batch.

   • Drain on paper towels and keep warm.

2. Prepare the Sauce:

   • In a saucepan, combine the chicken broth, salt, sugar, soy sauce, oyster sauce, ground ginger, and sesame oil.

   • Bring the mixture to a boil over medium heat.

   • In a small bowl, mix the cornstarch with water to create a slurry.

   • Gradually whisk the cornstarch slurry into the boiling broth mixture.

   • Continue to cook, stirring constantly, until the sauce thickens to a gravy-like consistency.

3. Assemble the Dish:

   • Place the fried chicken pieces over a bed of steamed rice.

   • Pour the prepared sauce over the chicken.

   • Sprinkle cashew nuts and chopped green onions on top.

   • Serve immediately and enjoy!