Servings: 20
Yield: 20 bites
1/4 cup cornstarch
1 teaspoon salt
1/2 teaspoon sugar
2 tablespoons dry sherry
2 egg whites
1 whole chicken breast, cut into 1-inch pieces
3/4 cup roasted and chopped Oregon hazelnuts
Oil for frying
MUSTARD SAUCE
1/4 cup dairy sour cream
1/4 cup salad dressing
OR
1/4 cup mayonnaise
1 tablespoon dry mustard
1/4 teaspoon sugar
1. Combine cornstarch, salt and sugar. Stir in sherry. Beat egg whites until foamy. Stir in cornstarch mixture. Dip chicken in mixture and roll in nuts, pressing nuts into chicken. Place on rack to dry. Fry in hot oil until done. Drain and serve with a mustard sauce, if desired.
2. For Mustard Sauce: Blend all ingredients together and serve.
Yield: 20 bites
1/4 cup cornstarch
1 teaspoon salt
1/2 teaspoon sugar
2 tablespoons dry sherry
2 egg whites
1 whole chicken breast, cut into 1-inch pieces
3/4 cup roasted and chopped Oregon hazelnuts
Oil for frying
MUSTARD SAUCE
1/4 cup dairy sour cream
1/4 cup salad dressing
OR
1/4 cup mayonnaise
1 tablespoon dry mustard
1/4 teaspoon sugar
1. Combine cornstarch, salt and sugar. Stir in sherry. Beat egg whites until foamy. Stir in cornstarch mixture. Dip chicken in mixture and roll in nuts, pressing nuts into chicken. Place on rack to dry. Fry in hot oil until done. Drain and serve with a mustard sauce, if desired.
2. For Mustard Sauce: Blend all ingredients together and serve.
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