Crispy Cashew Chicken

Ingredients

1. 2 egg whites
2. 1 1/4 c. finely chopped cashew nuts
3. 2 whole chicken breasts, skinned, boned and thinly sliced
4. 2 c. peanut or vegetable oil
5. 1/4 c. cornstarch
6. 1 tsp. sugar
7. 2 tsp. salt
8. 1 1/2 tbsp.
9. dry sherry

• In small bowl, combine cornstarch, salt, sugar and sherry.
• In separate bowl, beat egg white lightly until just frothy.
• Gradually add cornstarch mixture.
• Stir gently until blended.
• Place chopped cashews on plate.
• Dip chicken slices into egg mixture, then coat with cashews.
• Place on waxed paper.
• Pour oil into wok, place tempura rack onto wok, making sure rack is level and hooks rest securely on edge of wok.
• Heat oil over medium to medium-high heat until it reaches 375 degrees.
• Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted spoon.
• Fry until golden brown, about 2 to 3 minutes. Remove from oil and place on tempura rack to drain and keep warm.
• Continue frying remaining chicken pieces. Makes about 32 appetizers.