4 Boneless Chicken Breast Halves (about 1 ¼ Pounds)
1 Tablespoon Sherry
1 Teaspoon Salt
Freshly Ground Pepper To Taste
2 Egg Whites
¼ Cup Cornstarch
2 To 2 ½ Cups Finely Chopped Walnuts
Vegetable Oil For Frying
Plum Sauce (recipe Follows)
Preparation:
Cut Chicken Into Bite-size Pieces; Sprinkle With Sherry, Salt And Pepper. Set Aside.
Beat Egg Whites At High Speed Of 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*f / 175*c) Until Golden Brown. Drain On Paper Towels.
Serve Hot With Plum Sauce.
Makes 4 To 6 Servings.
You can serve with your family and friends.
