Almond Chicken
Ingredients
2 whole skinless boneless chicken breasts
2 tablespoons soy sauce
1 tablespoon rice wine
1/2 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons chicken stock
1 1/2" ginger root slice -- minced
1 garlic cloves -- minced
1 egg
1 cup almonds -- ground
6 cups peanut oil
2 tablespoons soy sauce
1 tablespoon rice wine
1/2 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons chicken stock
1 1/2" ginger root slice -- minced
1 garlic cloves -- minced
1 egg
1 cup almonds -- ground
6 cups peanut oil
Methods/steps
Pat chicken dry with paper towels
Cut into strips 1/2" wide by 3"
long
Stir soy sauce, rice wine, chicken stock, sugar, cornstarch, ginger,
and garlic together
Place chicken in marinade, turning to coat
Marinate
at least one hour, turning chicken after half an hour
Remove chicken from marinade and drain on paper towels
Beat egg
slightly with 1/2 teaspoon water
One by one, dip chicken pieces in egg
and roll in almonds to coat
Let almond coated pieces set 15 minutes
Heat
oil to 350
Fry chicken pieces in batches one layer deep until crisp,
golden brown
Be sure to let oil come back up to 350 between batches
Drain on paper towels and serve at once
Cut into strips 1/2" wide by 3"
long
Stir soy sauce, rice wine, chicken stock, sugar, cornstarch, ginger,
and garlic together
Place chicken in marinade, turning to coat
Marinate
at least one hour, turning chicken after half an hour
Remove chicken from marinade and drain on paper towels
Beat egg
slightly with 1/2 teaspoon water
One by one, dip chicken pieces in egg
and roll in almonds to coat
Let almond coated pieces set 15 minutes
Heat
oil to 350
Fry chicken pieces in batches one layer deep until crisp,
golden brown
Be sure to let oil come back up to 350 between batches
Drain on paper towels and serve at once
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