Recipe(tried): Springfield Cashew Chicken (OH BOY!) and Sweet and Sour Sauce for Chicken

Springfield-Syle Cashew Chicken
This can be doubled or tripled.

Chicken:
3-4 chicken breasts, boneless, skinless, cut in bite-size pieces
flour
1 egg
1/4 cup milk
salt and pepper
Peanut oil for frying (must be peanut oil!)

Sauce: (can be doubled or tripled as desired)
2 cups water
4 chicken boullion cubes
2 tsp. oyster sauce
1/2 tsp. garlic powder
2 dashes soy sauce
1 tsp. sugar
2 Tbsp. cornstarch
2 Tbsp. water

rice, steamed or fried
cashews

Chicken:
Flour chicken and let set 5-10 minutes. In a small bowl, combine egg milk; season with salt and pepper. Dip floured chicken pieces in egg mixture, and flour again. Fry chicken in peanut oil.

Sauce:
Combine the 2 cups water, boullion cubes, oyster sauce, garlic powder, soy sauce, and sugar; bring to a boil. In a small bowl stir together cornstarch and the 3 Tbsp. water.
After boullion cubes have dissolved, stir in cornstarch mixture. Cook, stirring, until thickened.

Assembly:
Place cooked chicken on a bed of steamed or fried rice; pour sauce over chicken. Top with cashews.

Sweet and Sour Sauce for Chicken

1/2 cup water
2 Tbsp. cornstarch
1/2 (8 oz.) can tomato sauce
1/2 a tomato sauce can of water
1/2 cup brown sugar
1/2 cup dark corn syrup
1/4 cup vinegar
1 tsp. salt
1/2 tsp. pepper
1 small carrot, sliced very thin
1/2 green pepper, cubed
1/4 cup pineapple chunks

In a small saucepan, dissolve cornstarch in water; stir. Add tomato sauce, the water, brown sugar, corn syrup, vinegar, salt, and pepper; simmer until sauce begins to thicken. Add carrot, green peppers, and pineapple; cook until just warm.