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    ALMOND CHICKEN


    Source of Recipe


    net

    List of Ingredients




    ALMOND CHICKEN

    2 whole skinless, boneless chicken breasts
    2 tablespoons soy sauce
    1 tablespoon rice wine 1 c ground almonds
    1/2 teaspoon sugar 1 egg
    1 teaspoon cornstarch 1 clove garlic, minced
    2 tablespoons chicken stock 6 cups peanut oil, for frying
    One 1/2" ginger root slice

    Pat chicken dry with paper towels. Cut into 1/2" wide by 3" long strips. 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°F. Fry chicken pieces in batches one layer deep until crisp, golden brown. Be sure to let oil come back up to 350°F between batches. Drain on paper towels and serve at once. Serving ideas: Garnish with chopped green onion.

    Recipe
 

 

 

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