1 lb. chicken breast per person
1 egg per lb. of chicken
1/4 c. milk per egg
Lots of flour
Salt & pepper to taste
1 bottle peanut oil

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.

OYSTER SAUCE:

8 chicken bouillon cubes to 4 c. water
4 tbsp. cornstarch
4 tsp. sugar
2 tsp. oyster sauce

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.