Cashew-Crusted Chicken Fingers with Ginger-Orange Sauce

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The chicken was great. The spices were fine but a few of my dinner guests thought it was too spicy.

The sauce did not add the right flavor to the dish. It required a lot of ingredients and it really wasn't that great.

Overall I'd say 3/3.5 Stars.

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I thought the flavor of this recipe was pretty darn good. I let the sauce boil a little more and it thickened, however, I felt that it needed to thicken a little more as well. The chicken is good without the sauce...BUT the sauce just took it to a whole new level, even being a little thin.

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I cook for the priests at my church and they loved this!!!!!!
The sauce seemed thin after ten minutes so I left it on warm for another ten, it thickened up fine. I used fresh minced ginger and it was just right so that it didn't float and it totally incorporated in the sauce. So good, I decided to cook it for my family tonight!

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Chicken tasted very good, I thought the spices were fine. I even used Emerils Original Essense (not the Creole, as stated in the recipe.

I only gave the recipe 3 stars (mostly because of the sauce. It was NOT worth making and wasting the ingredients on. I wonder if all the ingredients are listed correctly or a step is missing. Sauce was very watery (like milk even though mine DID reduce to a third. There were also bits of ginger, orange and cilantro floating around, so I decided to strain the sauce. It was more palatable, but my family and I decided not to use it.

Just the chicken by itself probably deserves 4 stars

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Made this for my election night party...everyone loved the chicken but could not get the sauce to taste good. Decided to serve without...

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First, the earlier reviewer was correct , the seasoning wasn't strong enough and I found myself frantically adding more salt and pepper at the last minute. Use already seasoned breadcrumbs, or season them yourselves, otherwise the egg wash will take away some of the flavor from the previous dredging step..
Next, the orange ginger sauce was ridiculous. it was chicken broth with orange in it, it didn't change its watery consistency even after 30min reduction [perhaps it was because i omitted the 1tsp sesame oil but i cant imagine that tsp making any difference to the consistency].
Something like this doesn't need a recipe, its just breaded chicken strips, do it yourself, it will be better. And what was i doing wrong ? how were you guys getting good results with this sauce??

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The recipe was such a hit with my family! The sauce did not work out though, it was soup-like, so I ended up using a bottled sauce. The chicken was unbelievable though!

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While this has the taste of a top restaurant, my eleven year old son was able to follow the directions and make it himself. A hint, use a rolling pin and a ziploc bag to make the cashew meal.

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Normally, Emeril's recipes have great seasoning. This recipe however, was severly lacking. I recommend adding more Essence and some salt/pepper to the flour mixture. Then, when the tenders are hot, taste them and consider adding more seasoning if needed.

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This recipe is absolutely OUT OF THIS WORLD!!! I made it twice in one week... Once for a meal and once for a party as an appitizer (chicken cubed instead of strips. I love you, Emeril!!!