Chinese Cookbooks | -= Exported from BigOven =-
Almond Chicken
Recipe By:
Serving Size: 4
Cuisine: Uncategorized
Main Ingredient: Chicken
Categories: Wine, Ginger, Soy Sauce, Rice Wine, Rice, Garlic, Chicken, Corn, Egg, Almonds, Main dishes, Chinese, Poultry
-= Ingredients =-
2 whole skinless boneless chicken breasts
2 tablespoons of soy sauce
1 tablespoon of rice wine
1/2 teaspoon of sugar
1 teaspoon of cornstarch
2 tablespoons of chicken stock
one 1/2" ginger root, minced
1 garlic clove, minced
1 egg
1 cup of almonds, ground
6 cups of peanut oil |
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-= Instructions =-
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 350ºF.. Fry chicken pieces in batches one layer deep until crisp, golden brown. Be sure to let oil come back up to 350ºF. between batches. Drain on paper towels and serve at once. Serving Ideas : Garnish with chopped green onion. Recipe by: Elizabeth Powell Posted to MC-Recipe Digest V1 #850 by "Yolanda de Ortega" <yillingw@gye.satnet.net> on Oct 17, 1997
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