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Old 12-05-2008, 02:16 PM   #1
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Question ISO old Cashew Chicken in a wok recipe

I had a recipe years ago for cashew chicken. I think it came from a Rival Wok cookbook. It was small bites of chicken dipped in something and then rolled in chopped cashew nuts and deep fried in peanut oil for just a short (30-60 sec) time.

It made a great appetizer and I would now like to try it in a chicken
Caeser salad recipe, but can't remember the dip.

The dip was not flavored, no soy sauce, etc., and might have had corn starch in it.

Any ideas or suggestions?

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Old 12-05-2008, 02:29 PM   #2
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Dipping it into cornstach alone would have made the chicken bites very crispy. It's a common asian stir fry technique.

There would be no reason to dip it into liquid other than to season it.

Personally, I would season the chicken before cooking it.
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Old 12-05-2008, 03:07 PM   #3
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I believe the purpose of what I call the dip was an agent to keep the chopped cashew on the chicken more than to flavor it. I think the browned cashew provided the flavor.
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Old 12-05-2008, 03:17 PM   #4
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The cashews wouldn't season the chicken. If you don't season the chicken itself it will be very bland

Does this recipe look familiar?

Easy Chicken Recipes: Crispy Cashew Chicken (Made in Wok)

The egg/cornstarch mixture is seasoned. You dip the chicken into it, then roll in chopped nuts and fry in a wok.
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Old 12-05-2008, 03:46 PM   #5
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It's close enough for me to use! Thanks so much.

Bill
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