Prep 40 mins
Cook 20 mins
This is my absolute favourite dish to order when eating out. I found this on the web, posted by Amelie in Quebec, and it sounds like the real deal. Posted for Zaar World Tour 2005, I have not tried to make this one yet! Hope you enjoy!
- 4 boneless skinless chicken breasts
- 8 tablespoons reduced sodium soy sauce
- 2 teaspoons ginger
- 2 teaspoons salt
- 4 teaspoons garlic salt
- 10 tablespoons peanut oil
- 1 cup blanched almond
- 1 bunch fresh parsley
- 1 bunch fresh parsley sprig
- 3 lemon slices
- 12 ounces low fat sweet and sour plum sauce
- 1⁄2 cup toasted almond
- oil (for frying)
- 4 eggs
- 1⁄2 cup cold water
- 1 cup all-purpose flour
- 2 teaspoons salt
- 2 teaspoons cornstarch
- 1 teaspoon sugar
- Cut chicken breasts into thin strips.
- Mix soy sauce, ginger, salt and garlic salt.
- Marinate chicken strips in the soy mixture for 30 minutes.
- In a frying pan or a wok, heat peanut oil to 375°F .
- Fry first amount of (blanched) almonds until golden.
- Drain well and reduce almonds to a powder.
- Prepare frying dough:.
- Using a fork, beat eggs.
- Still using a fork, beat in cold water, flour, salt, cornstarch and sugar.
- Dough will be a little lumpy.
- Set aside for 10 minutes.
- Add powdered almonds to dough mixture.
- Dip marinated chicken strips into frying dough/almonds mixture.
- Drain lightly and fry into very hot oil, until golden brown.
- Arrange chicken strips onto a serving plate garnished with fresh parsley sprigs, lemon slices and toasted almonds.
- Serve, coated with plum sauce.
This was great, really crisp texture on the outside with a wonderful flavour and tenderness on the inside! I only had blanched almonds for the dough not toasted almonds for serving so I ommitted those. The only other thing I didn't have was plum sauce so made a sweet & sour sauce from red currants, but that was all strictly because of what I had and I know it would have been just perfect as posted.
I loved the ground almonds in the batter mixture, however I didn't like the fact the chicken was "black" from the soya sauce and I didn't like the ginger taste. Would make it again without the marinating. Sorry!
I was a little confused by the "plum sauce" in the ingredients and the "cherry sauce" in the directions. I enjoyed the chicken strips with rice and Sweet & Sour sauce. This is not a quick-easy dish, but the chicken was delicious, thus the 5 stars. I will make this again! Thanks for posting Leslie .