Serving Size: 8-10
Ingredients:
2 egg whites
1 1/4 cup finely chopped cashew nuts
2 whole boneless and skinless chicken breasts, cut into thin slices
2 cups peanut or vegetable oil
1/4 cup cornstarch
1 teaspoon sugar
2 teaspoons salt
1 1/2 tablespoon dry sherry
Directions:
- 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.
- In a wok, heat oil over medium-high 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 drain on paper towels. Continue frying remaining chicken pieces.
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