The Crispy Cashew chicken

this is a deep-fried chicken recipe with a cashew fruit flavor.

Servings: 5-10
Total preparation time: 30 minutes


  • - 2 egg whites,
  • - 1 ¼ cups of cashew nuts, finely chopped
  • - 2 whole thinly sliced, skinned, and boned chicken breasts,
  • - 2 cups of vegetable oil or peanut,
  • - ¼ cup of corn starch,
  • - 1 teaspoon of sugar,
  • - 2 teaspoons of salt,
  • - 1 ½ teaspoons of dry sherry


Step #1: get a small bowl and combine the salt, corn starch, sugar and sherry, then get a separate bowl and beat the egg white until it turns frothy, then add the corn starch mix, and stir gently until they blend perfectly.

Step #2: place the chopped cashew on plates and dip the chicken slices into the egg mixture and coat with the cashew.

Step #3: Pour the peanut oil into the Wok, and then place tempura rack into the wok, and make sure the hooks are perfectly set.

Step #4: Heat the oil over medium heat to about 375 degrees and drop some 5-6 chickens into it at a time using a slotted spoon. Fry them until they turn golden brown, and remove them after about 5 minutes and place them on Tempura rack to drain. Fry the remaining chicken.

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