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    Chicken: Almond Boneless Chicken


    Source of Recipe


    posted to recipecircus by bilk54

    List of Ingredients




    2 whole chicken breasts, skinned, boned, and 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 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 onion, finely chopped (green and white parts)
    Oil for deep-frying

    Recipe



    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 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.

 

 

 


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