| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Grains | Appetizers, 1 to lu | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Cornstarch |
| 1/2 | ts | Sugar |
| 2 | Slightly beaten egg whites | |
| 1 | ts | Brandy |
| 2 | Whole chicken breasts; split, skinned, boned and cut into | |
| 1 1/2 | Inch strips | |
| 1/2 | c | Cashews; Chopped Fine (up To 1/4) |
| Peanut oil |
INSTRUCTIONS
In small bowl combine cornstarch and sugar; stir in egg whites and brandy. Dip chicken pieces in mixture; then in nuts. Fry pieces in hot deep fat at 374 degrees until golden, about 45 seconds. Drain on paper towels. Makes 30 appetizers. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 294 by "Diane Geary" <diane@keyway.net> on Nov 23, 1997
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