Crispy Cashew Chicken

2 egg whites
1 1/4 c. finely chopped cashew nuts
2 whole chicken breasts, skinned, boned and thinly sliced
2 c. peanut or vegetable oil
1/4 c. cornstarch
1 tsp. sugar
2 tsp. salt
1 1/2 tbsp. dry sherry

In small bowl, combine cornstarch, salt, sugar and sherry.
In separate bowl, beat egg white lightly until just frothy.
Gradually add cornstarch mixture. Stir gently until blended.
Place chopped cashews on plate. Dip chicken slices into 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 wok. Heat
oil over medium to medium-high heat until it reaches 375
degrees. Drop 5 or 6 slices of chicken carefully into 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. Makes about 32
appetizers.