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Almond Boneless Chicken |
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Serves: 5
Print this Recipe
2 whole boneless skinless chicken breast halves
1/2 teaspoon salt
1 tablespoon dry sherry
SAUCE
4 tablespoons cornstarch
3 tablespoons water
3 cups chicken broth
1 1/2 cups chopped mushrooms (optional)
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 shredded lettuce
1/3 cup toasted, slivered almonds
1 green onions finely chopped
Oil for 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 deep fryer and add oil to a depth of 1/2-inch. Heat to 375 degrees. Cook coated chicken pieces in 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 paper towels.
Cut the 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.
Almond Boneless Chicken comes from the Cook'n Deep Fried collection. Click here to order this CD or download this brand-name recipe set right now!
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