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Welcome to Chef Brian's Chicken Recipes where you will find about 300 recipes using chicken
as the main meat. Here is your Chicken Recipe;
CRISPY CASHEW CHICKEN
(MADE IN WOK)
2 egg whites
1 1/4 c. finely chopped cashew nuts
2 whole chicken breasts, skinned, boned and thinly
sliced
2 c. peanut or vegetable oil
1/4 c. cornstarch
1 tsp. sugar
2 tsp. salt
1 1/2 tbsp. 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.
CURRIED CHICKEN BALLS
2 (3 oz.) pkg. cream cheese, softened
2 tbsp. orange marmalade
2 tsp. curry powder
3/4 tsp. salt
1/4 tsp. pepper
3 c. finely minced cooked chicken
3 tbsp. minced green onion
3 tbsp. minced celery
1 c. finely chopped almonds, toasted
In a mixing bowl, combine first 5 ingredients. Beat
until smooth. Stir in chicken, onion and celery. Shape
into 1-inch balls; roll in almonds. Cover and chill
until firm (can refrigerate up to 2 days). Yield: about
5 dozen appetizers.
CRISPY CASHEW CHICKEN (MADE IN WOK), CURRIED CHICKEN
BALLS
ENJOY! ~ Chef Brian ~
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