Cashew-Crusted Chicken Fingers with Ginger-Orange Sauce (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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 |
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 |
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 |
Directions:
1. In a shallow bowl, combine the ground cashews, bread crumbs, and chopped cashews and mix well.
2. In another bowl, season the flour with Essence. In a third bowl, beat the eggs with the water to make an egg wash.
3. 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.
4. 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.
5. Arrange the chicken on a platter with the sauce. Garnish with cilantro, green onions, and additional chopped nuts, and serve hot.
6. Emeril's ESSENCE Creole Seasoning:
7. Combine all ingredients thoroughly.
8. Yield: 2/3 cup
9. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
10. Published by William and Morrow, 1993.
11. Ginger-Orange Sauce:
12. 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.
13. 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.
14. Transfer to a decorative bowl and serve warm.
15. Yield: about 1 1/4 cups
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