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Chinese >> Almond Boneless Chicken
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Chinese >> Almond Boneless Chicken


2 Whole Chicken Breasts, Skinned, Boned, And Cut In Half ½ Teaspoon Salt 1 Tablespoon Dry Sherry 1 Cup Shredded Lettuce 1/3 Cup Toasted, Slivered Almonds 1 Green Onion, Finely Chopped (green And White Parts) Oil For Deep-frying 4 Tablespoons Cornstarch 3 Tablespoons Water 3 Cups Broth 1 ½ Cups Chopped Mushrooms (optional) 3 Tablespoons Chicken Fat Or Butter 2 Teaspoons Soy Sauce 3 Tablespoons Chicken Bouillon Granules 3 Tablespoons Cornstarch 3 Tablespoons Flour ½ Teaspoon Baking Powder 1 Egg, Beaten 1 Tablespoon Water
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 ½-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.

You can serve with your family and friends.
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