ALMOND BONELESS CHICKEN

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 2 whole skinless boneless chicken breast, cut in half
  • 1/2 teaspoon salt
  • 1 tablespoon dry sherry
  • SAUCE
  • 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
  • BATTER
  • 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

Directions

  • 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.

Notes

Categories: Poultry 

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