cateory: main_ingredients
CRISPY CASHEW CHICKEN
Reviews: 198
Ingredients:
- 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
How to make
CRISPY CASHEW CHICKEN
CRISPY CASHEW CHICKEN
- 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.
Comments for
CRISPY CASHEW CHICKEN
CRISPY CASHEW CHICKEN
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