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CRISPY CASHEW CHICKEN (MADE IN WOK)

- from chicken recipe
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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