Almond Boneless Chicken
2 whole skinless boneless chicken breast, cut in half
1/2 teaspoon salt
1 tablespoon dry sherry
4 tablespoons cornstarch
3 tablespoons water
3 cups broth
1 1/2 cups mushrooms, chopped
3 tablespoons chicken fat or butter
2 teaspoons soy sauce
3 tablespoons chicken bouillon granules
3 tablespoons cornstarch
3 tablespoons flour
1/2 teaspoon baking powder
1 egg, beaten
1 tablespoon water
1 cup lettuce, shredded
1/3 cup slivered almonds, toasted
1 green onion, finely chopped
oil for deep frying
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 on 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 a paper towel.
Cut 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.