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Almond Boneless Chicken
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Christy Engel
| Chicken and Marinade | |
| 4 | chicken breasts, boned and cut into strips or large cubes |
| 2 tablespoons | cornstarch |
| 2 tablespoons | soy sauce |
| ¼ teaspoon | white pepper |
| 1 tablespoon | cooking oil |
| Batter | |
| 2 | eggs |
| ½ cup | flour |
| ½ cup | cornstarch |
| ½ cup | water |
| ½ teaspoon | baking soda |
| ½ teaspoon | baking powder |
| ½ teaspoon | salt |
| 1 tablespoon | oil |
| Sauce | |
| 1 cup | chicken broth |
| 2 tablespoons | cornstarch |
| 2 tablespoons | water |
| 1 tablespoon | soy sauce |
| 1 tablespoon | sugar |
| Garnish | |
| ¼ cup | blanched almonds, toasted |
| ½ cup | green onions, chopped |
Chicken and marinade: Mix cornstarch, soy sauce, white pepper, and oil. Add chicken and stir well. Let chicken marinade in the refrigerator for a minimum of 2 hours.
Batter: Beat eggs until fluffy. Add flour, cornstarch, water, baking soda, baking powder, salt, and oil. Blend until smooth.
Dip marinaded chicken in batter and deep fry.
Sauce: Combine broth, soy sauce, and sugar in a saucepan on medium heat. In a small bowl mix water and cornstarch, then add to saucepan. With a wire whisk beat until mixture thickens and starts to boil.
After cooking all the chicken and removing the oil from the wok, combine sauce and chicken in the wok to mix together.
Garnish: Toast almonds in oil in wok. Sprinkle almonds and green onions over the chicken.
Suggestions: —Serve with white steamed rice.
—It is best to double the amount of sauce; it tends to dry up
quickly.
Christy Engel says this almond chicken is far better than the recipe sent by her mother. Do I see a challenge here?
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