Almond Fried Chicken
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 egg beaten
- 2 teaspoons soy sauce
- 3 tablespoons cornstarch
- 1 tablespoon water
- 3 tablespoons water
- 3 cups chicken broth
- 1 tablespoon dry sherry
- 2 chicken breasts boneless/skinless
- 4 tabelespoons cornstarch
- 3 tablespoons chicken fat (or butter)
- 3 tablespoons chicken bouillon granules i used one chicken wyler's bouillon cube crushed fine
- 3 tablespoons flour (wondra flour works great)
- 1 cup lettuce shredded
- 1/3 cup slivered almonds toasted
- 1 green onion finely chopped (green and white parts)
- 1 oil for frying
- Carbohydrate 15.6962997947645 g
- Cholesterol 115.730500001543 mg
- Fat 14.7089879182558 g
- Fiber 1.74452705622358 g
- Protein 33.3223947929086 g
- Saturated Fat 1.81269477123144 g
- Serving Size 1 1 Serving (359g)
- Sodium 941.035604226155 mg
- Sugar 13.9517727385409 g
- Trans Fat 1.45321606255239 g
- Calories 334 calories
TO MARINATE THE CHICKEN: Sprinkle chicken with 1/2 teaspoon salt and sherry and marinate for 15 minutes. TO MAKE THE SAUCE: Mix 4 tablespoons cornstarch and 3 tablespoons water in sauce pan until smooth. Gradually mix in chicken broth, chicken fat (or butter), soy sauce, and bouillon granules. Bring to a boil stirring constantly. Let boil for about 1 minute; reduce heat and keep warm. TO PREPARE THE CHICKEN: Heat oil to 375 degrees F. Beat together 3 tablespoons of cornstarch, flour, baking powder, egg and 1 tablespoon of water until smooth. Coat chicken with batter and cook 5-7 minutes in hot oil until golden brown. Drain chicken on paper towels. TO SERVE: Cut cooked chicken into strips, put on a bed of shredded lettuce. Sprinkle with almonds and green onion, spoon sauce and serve with fried rice and egg roll.
