Deep Fried Walnut Chicken
|Whole chicken breasts||2 , skinned and boned|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Chopped walnuts||2 Cup (32 tbs)|
|Oil||1 Quart (for deep frying)|
Cut chicken in about 36 bite-size pieces and mix with salt, pepper and sherry.
Beat egg whites just until foamy, add cornstarch and beat gently until smooth.
Dip chicken in egg-white mixture and coat with walnuts.
Heat oil to 350°F on frying thermometer and drop in chicken pieces one at a time.
Fry 8 to 10 at a time 1 minute, or until light brown.
Remove from oil and drain.
Garnish with a butterfly of remaining ingredients.
Makes 9 to 12 appetizer servings.