Crispy Cashew Chicken Stir Fry
Equipment
- wok
- Tempura rack
- slotted spoon
Ingredients
- 2 egg whites
- 1 ¼ cups finely chopped cashew nuts
- 2 whole chicken breasts skinned, boned, and thinly sliced
- 2 cups peanut or vegetable oil for frying
- ¼ cup cornstarch
- 1 teaspoon sugar
- 2 teaspoons salt
- 1 ½ tablespoons dry sherry
Instructions
- In a small bowl, combine the cornstarch, salt, sugar, and dry sherry.
- In a separate bowl, lightly beat the egg whites until just frothy.
- Gradually add the cornstarch mixture, stirring gently until blended.
- Place the chopped cashews on a plate.
- Dip each chicken slice into the egg mixture, then coat with the chopped cashews.
- Place the coated chicken slices on waxed paper.
- Heat the peanut or vegetable oil in a wok over medium to medium-high heat until it reaches 375°F (190°C).
- Place the tempura rack onto the wok, ensuring it is level and securely hooked onto the edge of the wok.
- Carefully drop 5 or 6 slices of chicken into the hot oil using a slotted spoon.
- Fry until golden brown, about 2 to 3 minutes.
- Remove the fried chicken slices from the oil and place them on the tempura rack to drain and keep warm.
- Continue frying the remaining chicken pieces in batches until all are cooked.
- Serve hot as an appetizer or main course.
Notes / Tips / Wine Advice:
Wine Advice:
The nuttiness of the cashews and the savory flavors of this dish pair well with a slightly sweet white wine, such as a Gewürztraminer or a Riesling. Alternatively, a light-bodied red wine like a Pinot Noir can also complement the flavors nicely.Nutritional Information
Calories: 450 kcal | Carbohydrates: 15 g | Protein: 25 g | Fat: 35 g | Fiber: 2 g | Sugar: 3 g
