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1.Cut The Chicken Breasts Into 1 Inch Pieces. In A Shallow Dish Or Bowl, Mix Together The Flour, Baking Soda And 1 Tablespoon Of The Cornstarch. In Another Dish Or Bowl Beat The Eggs. Dip Chicken Pieces Into Flour Mixture, Then Eggs, Then Flour Mixture Again. Heat Peanut Oil In A Large Skillet And Deep Fry Coated Chicken In Hot Oil For 3 To 4 Minutes. Drain On Paper Towels. 2.Meanwhile (While Frying Chicken), Heat Broth To Boiling In A Medium Saucepan. Add Oyster Sauce, Sugar, Soy Sauce And White Pepper. Mix Remaining 4 Tablespoons Cornstarch With A Small Amount Of Cold Water In A Cup. Stir Cornstarch Mixture Slowly Into Broth Mixture To Thicken, Then Cook For Another 5 Minutes Over Medium-Low Heat. 3.Preheat Oven To 200 Degrees F (95 Degrees C). Heat Cashew Nuts And Chopped Green Onions In Preheated Oven For About 5 Minutes. Pour Sauce Over Fried Chicken And Top With Cashews And Green Onion. Serve With Soy Sauce To Taste Over A Bed Of Fried Rice, If Desired.
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