Almond Chicken
Ingredients:
- 2 whole chicken breasts, skinned, boned, and cut in half
- 1/2 teaspoon salt
- 1 tablespoon dry sherry
Sauce:
- 4 tablespoons cornstarch
- 3 tablespoons water
- 3 cups chicken broth, homemade or storebought (low-sodium is best)
- 1 1/2 cups chopped mushrooms (optional)
- 3 tablespoons chicken fat or butter
- 2 teaspoons soy sauce
- 3 tablespoons chicken bouillon granules
Batter:
- 3 tablespoons cornstarch
- 3 tablespoons flour
- 1/2 teaspoon baking powder
- 1 egg, beaten
- 1 tablespoon water
Remaining Ingredients:
- 1 cup shredded lettuce
- 1/3 cup toasted, slivered almonds
- 1 green onion, finely chopped (green and white parts)
- Oil for deep-frying, as needed
Preparation:
- Sprinkle chicken with salt and sherry and marinate for 15 minutes.
- While chicken is marinating, prepare the sauce. Mix together the
cornstarch and water in a small saucepan until smooth. - Gradually mix in the chicken broth, mushrooms (if using), chicken fat or
butter, soy sauce, and bouillon granules. - Bring the mixture to a boil, stirring constantly. Let boil for 1 minute,
and keep warm. - To prepare batter, beat together the cornstarch, flour, baking powder,
egg, and water until smooth. Coat each piece of chicken with the batter. - Heat wok or a large skillet and add oil to a depth of 1/2-inch. Heat to
375 degrees. Cook coated chicken pieces in oil until they are golden,
turning them once. This should take about 5 - 7 minutes. Drain the chicken
on a tempura rack if you have one, or on paper towels. - Cut the chicken diagonally into strips. Reassemble the strips into
chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with
almonds and green onion. - Spoon the sauce over the chicken and serve.
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