Cornbread Recipe type: Bread Cornbread is a divine easy food recipe using cornmeal. Ingredients ⅛ c oil 1 c yellow...
Want to know what your friends who have been here are saying? JOIN NOW !
Top Recipes
Bavarian Herb Soup Serves: 4 Bavarian Herb Soup (Krautsuppe) - Bitter herbs are traditionally eaten at Easter in Christian countries...
Samosas Recipe type: Appetiser Samosas is an Ethiopian food recipe of meat stuffed egg roll skins. Ingredients 1½ lb lean...
Crispy Cashew Chicken
Posted by Julienne Echols
Leave a comment
Crispy Cashew Chicken
Recipe type: Entree
Crispy Cashew Chicken is a nut covered chicken recipe made in the wok.
Ingredients
- 2 egg whites
- 1¼ c. finely chopped cashew nuts
- 2 whole chicken breasts, skinned, boned and thinly sliced
- 2 c. peanut or vegetable oil
- ¼ c. cornstarch
- 1 tsp. sugar
- 2 tsp. salt
- 1½ tbsp. dry sherry
Instructions
- 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.
You may also enjoy these recipes:
Not a Member Yet?
Join Taste the World Club and share
your culinary experiences!
It’s easy, quick, and free!
or directly
[php snippet=2]
Add a comment