Cashew-Crusted Chicken Fingers with Ginger-Orange Sauce
- 1/2 cup ground unsalted cashews, plus 1/4 cup chopped
- 1/2 cup fine dry bread crumbs
- 1 cup all-purpose flour
- 1 tablespoon Essence, recipe follows
- 2 large eggs
- 1 tablespoon water
- 1 1/2 pounds chicken breasts, cut into 1-inch thick strips and patted dry
- 1/4 cup vegetable oil, plus more as needed
- Ginger Orange Sauce, recipe follows
- Cilantro sprigs, for garnish
- Frizzled green onion stems, for garnish
- Chopped cashews, for garnish
- Emeril's ESSENCE Creole Seasoning:
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Ginger-Orange Sauce:
- 1 large orange, peel and pith cut away
- 1 tablespoon minced fresh ginger
- 1 1/2 cups veal stock or chicken stock
- 2 tablespoons chopped fresh cilantro leaves
- 1 tablespoon chopped unsalted cashews
- 1 teaspoon sesame oil
- 1 tablespoon sugar
- 1/4 teaspoon salt
In a shallow bowl, combine the ground cashews, bread crumbs, and chopped cashews and mix well.
In another bowl, season the flour with Essence. In a third bowl, beat the eggs with the water to make an egg wash.
One at a time, lightly dust the chicken strips in the seasoned flour, then dip in the egg wash, and coat with the cashew mixture, turning to coat on all sides.
In a large saute pan or heavy skillet, heat 1/4 cup of the oil over medium-high heat. Add the chicken strips in batches to prevent overcrowding and cook, turning, until golden brown and cooked through, about 3 minutes per side. Repeat with the remaining strips, adding more oil as needed to coat the bottom of the pan.
Arrange the chicken on a platter with the sauce. Garnish with cilantro, green onions, and additional chopped nuts, and serve hot.Emeril's ESSENCE Creole Seasoning:
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.Ginger-Orange Sauce:
Add the remaining ingredients and bring to a boil. Cook, stirring with a heavy wooden spoon to mash the orange segments until the sauce is thickened and reduced by 1/3 in volume, about 10 minutes.
Transfer to a decorative bowl and serve warm.
Yield: about 1 1/4 cups
Recipe courtesy Emeril Lagasse, 2003
Recipe courtesy of Bobby Flay