Tuesday, October 27, 2009

Thai Cashew Chicken


1/4 can cornstarch
1 tsp sugar
2 tsp salt
1 1/2 tbsp dry sherry
2 egg whites
1 1/4 can cashew nuts finely chopped
2 whole chicken breasts, remove the skin boned and thinly sliced
2 cans of peanut or vegetable oil

Thai Cashew Chicken


Take a small bowl and add cornstarch, salt, sugar and sherry altogether and mix well. In separate bowl, beat egg white lightly until just frothy.
Gradually add cornstarch mixture in the beaten egg. Stir this mixture gently until blended.

Place chopped cashews on plate. Dip the chicken slices into egg mixture and coat them with cashews. Place on waxed paper. Pour oil into wok and 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 flame until it reaches 375 degrees. Now drop 5 or 6 slices of chicken carefully into hot oil and fry for 2 to 3 minutes until it turns golden brown. Remove the chicken from oil and place on tempura rack to drain and keep warm. Enjoy the Thai Cashew Chicken and this makes about 32 appetizers.

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