Photo: Cashew-Crusted Chicken Fingers with Ginger-Orange Sauce Recipe
Ingredients
- 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
Directions
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:
- 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
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:
- 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
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
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By totallywilly_10...
Los Angeles, CA
on December 12, 2011
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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.
By Jeannekay413
Maryland
on May 23, 2011
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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.
By dkpetr_12664904
Campbell, 43
on February 16, 2010
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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!
Read all 14 reviews