CRISPY CASHEW CHICKEN
Ingridients
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.
Method:
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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