Almond Fried Chicken

By gmasusan

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.