Amazing Crispy Cashew Chicken

Ingredients

2 c. peanut or vegetable oil
1 1/2 tbsp. dry sherry
2 whole chicken breasts, skinned, boned and thinly sliced
1/4 c. cornstarch
2 egg whites
1 tsp. sugar
2 tsp. salt
1 1/4 c. finely chopped cashew nuts

Method

1. In small bowl, combine cornstarch, salt, sugar and sherry.

2. In separate bowl, beat egg white lightly until just frothy.

3. Gradually add cornstarch mixture. Stir gently until blended.

4. Place chopped cashews on plate.

5. Dip chicken slices into egg mixture, then coat with cashews.

6. Place on waxed paper.

7. Pour oil into wok, place tempura rack onto wok, making sure rack is level and hooks rest securely on edge of wok.

8. Heat oil over medium to medium-high heat until it reaches 375 degrees.

9. Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted spoon.

10. Fry until golden brown, about 2 to 3 minutes.

11. Remove from oil and place on tempura rack to drain and keep warm. Continue frying remaining chicken pieces.

Comments

Paprika Chicken

Ingredients 1 2 1/2–3-lb. chicken, cut into 8 pieces 4 tbsp. vegetable oil 1 large onion, peeled and finely chopped 1 tsp. salt 1 tbsp. paprika 3/4 c. water 1 1/2 c. sour cream 1 tbsp. flour 1 green pepper, cored and cut into rings Method 1. Wash chicken pieces in cool water and pat dry with paper towel. 2. In a kettle or Dutch oven, heat oil over medium heat for 1 minute. Add onion and cook until transparent. Add chicken pieces to Dutch oven and cook, turning often, until lightly browned on all sides. 3. Sprinkle salt and paprika on chicken and add 1/2 c. water. Cover and bring to a boil. 4. Reduce heat and simmer for about 30 minutes, or until chicken is tender. Add a small amount of water if necessary. 5. In a small bowl, combine 1 c. of the sour cream, flour, and 3/4 c. water, and stir well. Pour mixture over chicken and stir. Simmer, uncovered, for 5 more minutes. 6. Place chicken in a deep serving dish. Spoon sour cream from pan over chicken. Garnish with green peppe...

Honey Spicy Cajun Chicken

Ingredients 3 oz. cream Cooked linguini 10 oz. pounded chicken breast 1 diced tomato 3 sliced mushrooms 4 tbsp. honey 2 tbsp. mustard Paul Prudhomynes seafood magic Method 1. Pat the chicken in the seasonings, then in a very hot fry pan; sear the chicken on both sides until it is done. 2. Take chicken, slice, put back in pan with a little oil, the diced tomato and mushrooms for 2 minutes. 3. Add the honey, mustard and cream. 4. Cook for 5 minutes at medium heat. toss in linguine.

Fettuccine with Peas and Ham

Ingredients 8 tablespoons (1 stick) butter ¾ cup grated Parmesan cheese 1 cup heavy cream, or whole milk 2 cups frozen peas 1/3 pound smoked ham, diced finely 1 package (16 ounces) fettuccine salt and freshly ground black pepper Method Combine the stick of butter less 1 tablespoon, the cheese, and the heavy cream in a food processor and process until smooth. Set aside. Cook the peas as directed on the package. Drain and set aside. Melt the remaining 1 tablespoon of butter in a skillet, then add the diced ham, and brown. Set aside. In a large pot, cook the fettuccine according to the package directions. Drain, reserving 1/3 cup of the cooking water. Immediately put the drained fettuccine and the reserved 1/3 cup pasta water in a large bowl and quickly scoop the butter-cheese-cream mixture onto the top of the hot pasta and toss to coat the strands. Then add the peas and diced ham and toss again. Top with freshly ground black pepper. Serve the Fettuccine with Peas and Ham...

Chicken Recipes

Search This Blog