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ORIENTAL CASHEW CHICKEN 1/4 c. cornstarch 2 tsp. salt 1 tsp. sugar 1 1/2 Tbsp. dry sherry 2 egg whites 1 1/4 c. fine grated cashew nuts 2 whole chicken breasts, boned and skinned 2 c. peanut oil Freeze chicken for one hour and thinly slice. In a small bowl, combine cornstarch, salt, sugar and dry sherry. In a small bowl, lightly beat egg whites and stir into sherry mixture. Place nuts on a plate. Dip chicken slices into sherry-egg mixture and then roll in cashews. Place on a plate. Pour oil into wok or electric frypan and preheat, uncovered at 375 degrees for about 4 minutes or until signal control light goes off. Drop 4 to 8 pieces of chicken in hot oil. Fry and turn until brown on all sides about two minutes. Remove with a slotted spoon and drain. Serve as a hot appetizer or main dish (32 appetizers or 6 main dish servings). Hint: Chicken may be dipped in advance and stored in refrigerator or frozen on a cookie sheet. Remove 10 minutes before frying. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |