2whole chicken breastsskinned, boned, and thinly sliced
2cupspeanut or vegetable oilfor frying
¼cupcornstarch
1teaspoonsugar
2teaspoonssalt
1 ½tablespoonsdry sherry
Instructies
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.