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
• 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

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.
3. In a third bowl, beat the eggs with the water to make an egg wash.
4. 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.
5. In a large saute pan or heavy skillet, heat 1/4 cup of the oil over medium-high heat.
6. Add the chicken strips in batches to prevent overcrowding and cook, turning, until golden brown and cooked through, about 3 minutes per side.
7. Repeat with the remaining strips, adding more oil as needed to coat the bottom of the pan.
8. Arrange the chicken on a platter with the sauce.
9. Garnish with cilantro, green onions, and additional chopped nuts, and serve hot.
10. Combine all ingredients thoroughly.
11. Yield: 2/3 cup
12. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
13. Published by William and Morrow, 1993.
14. Segment the oranges over a small saucepan to catch any juice.
15. Place 1/2 cup of the orange segments in the pan, and squeeze the juice from the remaining segments into the pan.
16. Add the remaining ingredients and bring to a boil.
17. 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.
18. Transfer to a decorative bowl and serve warm.
19. Yield: about 1 1/4 cups

ground unsalted cashews, bread crumbs, flour, eggs, water, chicken breasts, vegetable oil, ginger orange sauce, cilantro, green onion, cashews, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, oregano, thyme, orange, fresh ginger, veal stock, cilantro, unsalted cashews, sesame oil, sugar, salt

Taken from www.foodnetwork.com/recipes/emeril-lagasse/cashew-crusted-chicken-fingers-with-ginger-orange-sauce-recipe.html (may not work)