Almond Boneless Chicken
Almond Boneless Chicken (batter coated chicken that is deep-fried and sprinkled with almonds) is a specialty in Detroit, Michigan. The total preparation and cooking time will depend on what type of cooking utensil you use to deep-fry the chicken.
For the batter, use a regular or large egg that has been lightly beaten with a fork. Combine the batter ingredients in a bowl and stir vigorously with a wooden spoon until smooth.
Ingredients :
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.
For the batter, use a regular or large egg that has been lightly beaten with a fork. Combine the batter ingredients in a bowl and stir vigorously with a wooden spoon until smooth.
Ingredients :
- 2 whole chicken breasts, skinned, boned, and cut in half
- 1/2 teaspoon salt
- 1 tablespoon dry sherry
- 4 tablespoons cornstarch
- 3 tablespoons water
- 3 cups chicken broth, homemade or storebought (low-sodium is best)
- 1 1/2 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
- 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, as needed
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.
