3/4 lbs chicken breast
1 cups walnuts (or cashew nuts)
1 egg white
1/2 T. wine
1 t. salt
2 T. cornstarch
6 cups oil
1 t. flavored pepper salt
remove the skin and membrane from chicken meat and slice into 1-1/2" wide an 2" long 1/8" thick pices and place in a bowl to marinade with egg white, salt, wine and cornstarch. set aside about 15 minutes
boil the walnuts in boili8ng water about 10 seconds, remove and let cool, then chop into small pieces the size of rice.
dredge the chicken pieces on all sides with chopped walnuts, then deep fry over low heat about 1 minute or until golden brown
remove chicken from frying pan and lay on plate, serve with flavored pepper salt
note: pepper salt
1 T. brown pepper corn
2 T. salt
stir and mix over low heat in a dry frying pan about 1 minute when salt is brown and pepper corn is dark and smell good let cool then grind very fine and shift with a very fine sieve. this keeps well in a tighly covered bottle and is use in an fried or roasted dishes.