Remove all meat from bone and cut in small bite-size pieces. Place cut chicken on waxed paper in flour and let set for 15 minutes. Mix egg, milk, salt and pepper in a bowl. Put all chicken in egg mixture, let stand 10 minutes. Start letting the oil get hot. Dip in flour and fry. Boil 3 cups water and bouillon cubes. Mix cornstarch in cup cold water, pour into pan with rest of ingredients and let thicken. Remove 1/2 of sauce and put in another pan, add 1-cup cashews and 4 tablespoons of chopped onion. Let stand for 10 minutes. Then pour over cooked chicken. The rest of sauce is to be poured over rice at table.
Busted by Barb at <abprice@wf.net>
Recipe by: Possum Kingdom Lake Cookbook
Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 21, 1998
