Although Chinese-American, cashew chicken is a simple ding dish, meaning it falls in the category of Chinese stir-fries that are prepared by stir-frying diced chicken meat and vegetables to which an additional crunchy element such as nuts is added.

As this dish is no exception, once the chicken and vegetables have been stir-fried, they are coated in a sauce made with chicken stock, soy sauce, and oyster sauce. Boiled or toasted cashews are incorporated in the end, and the finished dish is served with rice.

A deep-fried version of the dish, invented by a Chinese immigrant chef from Springfield, Missouri was an attempt to modify the original dish in a way that would appeal to the locals in the area. The chicken meat is dipped in batter and deep-fried, covered in a thick sauce, and sprinkled with cashews and chopped green onions.

This Springfield-style alteration was such a huge hit that it’s now recognized as the unofficial dish of the city.