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Oregon Appetizer Recipe 

Crunchy Chicken Bites

  • 1/4 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 2 tablespoons dry sherry
  • 2 egg whites
  • 1 whole chicken breast, cut into 1-inch pieces
  • 3/4 cup roasted & chopped Oregon hazelnuts
  • oil for frying

Combine cornstarch, salt and sugar. Stir in sherry. Beat egg whites until foamy. Stir in cornstarch mixture. Dip chicken in mixture and roll in nuts, pressing nuts into chicken. Place on rack to dry. Fry in hot oil until done. Drain and serve with a mustard sauce, if desired.

Mustard sauce:

  • 1/4 cup dairy sour cream
  • 1/4 cup salad dressing or mayonnaise
  • 1 tablespoon dry mustard
  • 1/4 teaspoon sugar

Blend all ingredients together and serve.

Recipe from Oregon Hazelnut Commission


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