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Almond Chicken

Serves: 10
Total Calories: 163

Ingredients

1.000 whole chicken breast (about 1 pound)
1.000 egg white
0.500 teaspoon salt
0.500 teaspoon sugar
0.125 teaspoon white pepper
0.750 cup all-purpose flour
0.750 cup water
2.000 tablespoons cornstarch
1.000 teaspoon salt
1.000 teaspoon baking soda
1.000 cup toasted slivered almonds
0.500 teaspoon almond extract
vegetable oil
Plum Sweet-and-Sour Sauce

Directions:

Remove bones and skin from chicken breast cut chicken into 1 1/2-inch strips. Cut strips crosswise into 1/2-inch slices. Mix egg white, 1/2 teaspoon salt, the sugar and white pepper in medium bowl stir in chicken. Cover and refrigerate 20 minutes.

Mix flour, water, cornstarch, 1 teaspoon salt, the baking soda, almonds and almond extract. Stir chicken into batter until well coated.

Heat vegetable oil (1 1/2 inches) in wok to 350°. Fry chicken slices, about fifteen at a time, 2 to 3 minutes or until light brown, turning frequently drain on paper towels. Increase oil temperature to 375°. Fry chicken all at one time about 1 minute or until golden brown drain on paper towels. Serve with Plum Sweet-and-Sour Sauce (see Appetizers & Cold Dishes).

About 20 appetizers.

Picture: Counterclockwise from upper left: Almond Chicken, Pot Stickers, Barbecued Chicken Wings and Pork Dumplings

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 10
Total Calories: 163
Calories from Fat: 61

This Almond Chicken recipe is from the Betty Crocker's New Chinese Cookbook Cookbook. Download this Cookbook today.


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