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Deep Fried Walnut Chicken

Serves: 36

Print this Recipe


   4 boneless skinless chicken breast halves
   1 tablespoon sherry
   1 teaspoon salt
   1/8 teaspoon pepper
   2 egg whites
   1/4 cup cornstarch
   2-2 1/2 cups walnuts, finely chopped
   Vegetable oil
   Gingered plum sauce
   GINGERED PLUM SAUCE
   1 cup plums jam
   1 tablespoon ketchup
   2 teaspoons grated lemon peel
   1 tablespoon lemon juice
   2 teaspoons vinegar
   1/2 teaspoon ground ginger
   1/2 teaspoon anise seeds, crushed
   1/4 teaspoon dry mustard
   1/4 teaspoon ground cinnamon
   1/8 teaspoon ground cloves
   1/8 teaspoon hot sauce


Cut chicken into bite-size pieces; sprinkle with sherry, salt, and pepper. Set aside. Beat egg whites (at room temperature) at high speed of an electric mixer until foamy. Gradually add cornstarch to egg whites, beating until stiff peaks form.

Gently fold in chicken. Roll each chicken piece in chopped walnuts; fry in 2 inches of hot oil (350 degrees) until golden brown. Drain on paper towels. Serve chicken with Gingered Plum Sauce. Yields: about 3 dozen appetizers.

GINGER PLUM SAUCE
Heat plum jam in a small saucepan over medium heat until melted. Stir in remaining ingredients. Bring mixture to a boil; cook 1 minute, stirring constantly. Yield: 1 1/4 cups.


Deep Fried Walnut Chicken comes from the Cook'n Deep Fried collection. Click here to order this CD or download this brand-name recipe set right now!







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