Deep Fried Chicken With Walnuts
|Walnuts||1 Cup (16 tbs)|
|Boneless skinless chicken breasts||3⁄4 Pound|
|Rice wine/Dry sherry||1 Teaspoon|
|Sesame oil||1 Teaspoon|
|Oil||6 Cup (96 tbs) (For Deep Frying)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Egg||1 , well beaten|
|Orange slices/Pineapple slices||1 Tablespoon|
Crush walnuts into rice-size pieces with the flat side of a cleaver.
Slice chicken breasts into 2-inch square pieces.
Combine marinade ingredients in a medium bowl.
Add chicken; mix well.
Let stand 15 minutes.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
Dust each piece of chicken with cornstarch, dip in beaten egg and coat with crushed walnuts.
Reduce heat to medium-low.
Carefully lower chicken pieces into hot oil with a slotted metal spoon.
Deep-fry about 2 minutes until golden.
Remove with slotted spoon, draining well over wok.