| 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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