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1/4 c. cornstarch
2 tsp. salt
1 tsp. sugar
1 1/2 Tbsp. dry sherry
2 egg whites
1 1/4 c. fine grated cashew
2 whole chicken breasts, boned
and skinned
2 c. peanut oil

Freeze chicken for one hour and thinly slice. In a
small bowl, combine cornstarch, salt, sugar and dry sherry. In
a small bowl, lightly beat egg whites and stir into sherry
mixture. Place nuts on a plate. Dip chicken slices into
sherry-egg mixture and then roll in cashews. Place on a plate.
Pour oil into wok or electric frypan and preheat, uncovered at
375 degrees for about 4 minutes or until signal control light goes
off. Drop 4 to 8 pieces of chicken in hot oil. Fry and turn
until brown on all sides about two minutes. Remove with a
slotted spoon and drain. Serve as a hot appetizer or main dish
(32 appetizers or 6 main dish servings).
Hint: Chicken may be dipped in advance and stored in
refrigerator or frozen on a cookie sheet. Remove 10 minutes
before frying.

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