4 boneless chicken breast halves
1 tbsp. sherry
1 tsp. salt
1/8 tsp. pepper
2 egg whites
1/4 c. cornstarch
2 to 2 1/2 c. walnuts, finely chopped
Vegetable oil
Gingered plum sauce

Cut chicken into bite-size pieces; sprinkle with sherry, salt, and pepper. Set aside. Beat egg whites (at room temperature) at high speed of an electric mixer until foamy. Gradually add cornstarch to egg whites, beating until stiff peaks form. Gently fold in chicken. Roll each chicken piece in chopped walnuts; fry in 2 inches of hot oil (350 degrees) until golden brown. Drain on paper towels. Serve chicken with Gingered Plum Sauce. Yields: about 3 dozen appetizers.

GINGERED PLUM SAUCE:

1 c. plum jam
1 tbsp. catsup
2 tsp. grated lemon rind
1 tbsp. lemon juice
2 tsp. vinegar
1/2 tsp. ground ginger
1/2 tsp. anise seeds, crushed
1/4 tsp. dry mustard
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. hot sauce

Heat plum jam in a small saucepan over medium heat until melted. Stir in remaining ingredients. Bring mixture to a boil; cook 1 minute, stirring constantly. Yield: 1 1/4 cups.