Springfield Style Cashew Chicken II

4 cups water

8 cubes chicken bouillon

3 tablespoons cornstarch

4 teaspoons white sugar

1 ⅓ tablespoons oyster sauce

4 teaspoons soy sauce

½ pound skinless, boneless chicken breast meat - cubed

1 cup all-purpose flour

1 egg

¼ cup milk

1 teaspoon salt

1 teaspoon ground black pepper

½ cup cashew halves

¼ cup chopped green onion

2 cups vegetable oil for frying

To Make Sauce: Bring water to a boil in a large saucepan; dissolve bouillon cubes in boiling water. Remove 1 cup of this broth and mix with cornstarch in a small bowl, then return mixture to saucepan and let thicken. Stir in sugar, oyster sauce and soy sauce; cover, remove from heat and set aside.

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

To Make Chicken Nuggets: In a shallow dish or bowl, flour cubed chicken well and let stand in flour for 15 minutes. In a small bowl, beat egg, milk, salt and pepper together. Remove chicken from flour, dip in egg mixture, roll in flour again and deep fry in a large skillet or deep fryer until golden brown. Drain on paper towels.

Place prepared chicken nuggets on a platter; heat sauce over low heat to heat through, then pour over chicken. Sprinkle cashew halves and green onion on top and serve.