Cashew-Crusted Chicken Fingers with Ginger-Orange Sauce

Total Time:
55 min
30 min
25 min

4 to 6 servings

  • 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:
  • Segment the oranges over a small saucepan to catch any juice. Place 1/2 cup of the orange segments in the pan, and squeeze the juice from the remaining segments into the pan.

  • 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

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...