Ingredients
- FOR THE CHICKEN:
- 2 boneless/ skinless chicken breasts
- 1/2 teaspoon salt
- 1 tablespoon dry sherry
- FOR THE SAUCE:
- 4 tablespoons cornstarch
- 3 tablespoons water
- 3 cups chicken broth
- 3 tablespoons chicken fat (or butter)
- 2 teaspoons soy sauce
- 3 tablespoons chicken bouillon granules
- FOR THE BATTER:
- 3 tablespoons cornstarch
- 3 tablespoons flour (Wondra flour works great)
- 1/2 teaspoon baking powder
- 1 egg beaten
- 1 tablespoon water
- FINISHING INGREDIENTS:
- 1 cup shredded lettuce
- 1/3 cup toasted almonds
- 1 green onion, finely chopped (green and white parts)
- fried rice
- egg roll
Preparation
Step 1
TO MARINATE THE CHICKEN:
Sprinkle chicken with 1/2 teaspoon salt and sherry and marinate 15 minutes.
TO MAKE THE SAUCE:
Mix 4 tablespoons cornstarch and 3 tablespoons water in sauce pan until smooth. Gradually mix in chicken broth, Chicken fat (or butter), soy sauce, and bouillon granules. Bring to a boil stirring constantly. Let boil for about 1 minute; reduce heat and keep warm
TO PREPARE THE CHICKEN:
Heat oil to 375 degrees F.
Beat together 3 tablespoons cornstarch, flour, baking powder, egg and 1 tablespoon water until smooth. Coat chicken with batter and cook 5-7 minutes in hot oil until golden brown. Drain chicken on paper towels.
TO SERVE:
Cut cooked chicken into strips, put on a bed of shredded lettuce. Sprinkle with almonds and green onion, spoon on sauce and serve with fried rice and egg roll.