Crispy Cashew Chicken

  • Serving: 2
  • Difficulty:


  • Serving
    2 people
  • Preparation
    10 mins
  • Cook time
    30 mins
  • Passive time
    10 mins


  • 400 gram Zappfresh Chicken Breast Boneless, thinly sliced

  • 2 nos Egg Whites

  • 1.25 cup Finely Chopped Cashew Nuts

  • 2 cup Peanut or Vegetable Oil

  • 0.25 cup Cornstarch

  • 1 tsp Sugar

  • 2 tsp Salt

  • 1.5 Tbs. Dry Sherry


In a small bowl, combine cornstarch, salt, sugar, and sherry. In a separate bowl, beat egg
white lightly until just frothy. Gradually add cornstarch mixture. Stir gently until blended.
Place chopped cashews on a plate. Dip Zappfresh Chicken Breast Boneless slices into the egg mixture, then coat with
cashews. Place on waxed paper. Pour oil into wok, place tempura rack onto wok,
making sure rack is level and hooks rest securely on edge of the wok. Heat oil over
medium to medium-high heat until it reaches 375 degrees. Drop 5 or 6 slices of chicken
carefully into the hot oil, using a slotted spoon. Fry until golden brown, about 2 to 3
minutes. Remove from oil and place on tempura rack to drain and keep warm.
Continue frying remaining chicken pieces.

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