CRISPY CASHEW CHICKEN
(MADE IN WOK)
2 egg whites
1 1/4 c. finely
chopped cashew nuts
2 whole chicken
breasts, skinned, boned and thinly sliced
2 c. peanut or
vegetable oil 1/4 c. cornstarch
1 tsp. sugar
2 tsp. salt
1 1/2 tbsp. dry
sherry
In small bowl, combine cornstarch, salt, sugar and
sherry. In separate bowl, beat egg white lightly until just frothy. Gradually
add cornstarch mixture. Stir gently until blended.
Place
chopped cashews on plate. Dip chicken slices into egg mixture, then coat with
cashews. Place on waxed paper. Pour oil into wok, place tempura rack onto wok,
making sure rack is level and hooks rest securely on edge of wok. Heat oil over
medium to medium-high heat until it reaches 375 degrees. Drop 5 or 6 slices of
chicken carefully into hot oil, using a slotted spoon. Fry until golden brown,
about 2 to 3 minutes. Remove from oil and place on tempura rack to drain and
keep warm.
Continue frying
remaining chicken pieces. Makes about 32 appetizers.
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