1/2 c. milk
2 tbsp. water
1 tsp. sugar
Pepper to taste
2 eggs, well beaten
1 c. flour
Salt
Vegetable oil for frying
4 lg. chicken breasts, cut in bite size pieces
1 c. cashew nuts
1/2 c. chopped green onions
2 tbsp. cornstarch
Soy sauce
1 1/2 c. chicken broth
2 tbsp. oyster sauce
Hot fried rice

Marinate chicken in milk, water, eggs and salt 20 minutes. In a saucepan dissolve cornstarch in a small amount of broth; add remaining broth gradually to make a paste. Blend in oyster sauce, sugar and pepper. Stir over medium high heat until sauce boils and begins to thicken. Set aside.

Dredge chicken in flour. Fry in oil in a heavy skillet until crisp and golden. To prevent chicken pieces from sticking together, drop into hot oil 1 piece at a time. Drain on paper towels. Arrange chicken on a serving platter; sprinkle with cashews and green onions. Reheat sauce and pour over chicken. Serve with soy sauce and rice immediately. Serves 4.