Almond Chicken
Almond chicken is a easy dish with juicy, lightly battered fried chicken, green onions, almonds and bamboo shoots in a savory stir-fry sauce.
- Prep time
- 35 min
- Cook time
- 12 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 2 lb boneless chicken breast
- 1/3 cup blanched slivered almonds
- 3 green onions (cut into 2-inch pieces)
- 1+1/2 cup vegetable oil (for frying)
- 1 large egg
- 1 tbsp vegetable oil
- 1 tsp light soy sauce
- 2 tsp cornstarch
- 1 tsp kosher salt
- 1/4 tsp white pepper
- 1/4 cup all-purpose flour
- 1/4 cup water
- 2 tsp vegetable oil
- 2 tbsp cornstarch
- 1/4 tsp baking soda
- 1/4 tsp Chinese Five Spice
- 1/4 tsp kosher salt
- 1+1/2 cup chicken stock
- 8 oz bamboo shoots (shredded (drained))
- 2 tsp dark soy sauce
- 2 tbsp cornstarch
- 2 tbsp water
Instructions
- 1
Cut chicken into bite-size pieces (1-2 inches).
- 2
In a bowl mix together the Marinade ingredients and add the chicken. Toss to coat and marinate 30 minutes.
- 3
Mix together the cornstarch and water. In a saucepan, add the chicken stock, bamboo shoots and soy sauce. Bring to a boil and stir in the cornstarch slurry and green onions. Cook over medium heat 1 minute, or until sauce thickens. Season to taste.
- 4
Heat 1 1/2 cups of oil in a wok to 350°F. Quickly fry the almonds until golden brown. Remove from wok and drain on paper towels and sprinkle with salt.
- 5
Mix together the Batter ingredients in a bowl until smooth. Add the marinated chicken to the batter and mix together. Fry the chicken pieces in batches (don't over crowd the wok), until golden brown, 2 minutes. Drain on paper towel lined plate. Once all the chicken has been fried, turn the heat up to 375°F and fry all at once for 2 minutes. Drain on paper towel lined plate and cover.
- 6
Transfer the chicken pieces to a serving platter and top with sauce and almonds.