Walnut Chicken Slices


Preparation info
  • Yields about 50 slices , enough to serve


    as part of a multicourse meal .
    • Difficulty


Appears in

By Barbara Tropp

Published 1982

  • About

This is real Cantonese cooking—a rich and superbly textured dish without a bit of the glop or goo we associate with Cantonese cooking in America. The chicken is soft and succulent, the chopped nut coating is crisp and flavorful, and the touch of roasted pepper-salt cuts any trace of oil. It is an elegant way to begin a meal and has for years been one of my favorites.

  • The deep-frying must be done at the last minute, but the remaining preparation may be do