Do you have a recipe for cashew chicken where the chicken is rolled in crushed cashews?

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





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