CRISPY CASHEW CHICKEN (MADE IN WOK)

CRISPY CASHEW CHICKEN (MADE IN WOK)

2 egg whites
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
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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CURRIED CHICKEN BALLS

2 (3 oz.) pkg. cream cheese, softened
2 tbsp. orange marmalade
2 tsp. curry powder
3/4 tsp. salt
1/4 tsp. pepper
3 c. finely minced cooked chicken
3 tbsp. minced green onion
3 tbsp. minced celery
1 c. finely chopped almonds, toasted
In a mixing bowl, combine first 5 ingredients. Beat until smooth. Stir in chicken, onion
and celery. Shape into 1-inch balls; roll in almonds. Cover and chill until firm (can
refrigerate up to 2 days). Yield: about 5 dozen appetizers.