INGREDIENTS

2 whole chicken breasts

1/2 teaspoons cornflour

2 egg whites

1 cup walnuts

oil for deep-frying

METHOD

Remove chicken meat from bones and discard skin. Flatten gently with a meat cleaver. Slice chicken into 5cm lengths. Sprinkle with salt and cornflour. Dip into egg white. Allow to stand at least 20 minutes, so that the chicken is moist all over.

Put walnuts in a saucepan of boiling water and boil 2 or 3 minutes. Leave the nuts in the water and, when cool enough to handle, remove the brown skin. This is a tedious job but well worth the time involved for the success of the dish. Use a blender or chop the nuts finely.

Roll the chicken in the chopped walnuts, patting them firmly to form a tight cover. Deep-fry in hot oil until golden brown. Serve with fried salt and pepper or peppercorn salt.