Chicken Almond Soo Guy

Submitted by Leslie

"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!"

 

• Ready In: 1hr
• Ingredients: 19
• Serves: 4

ingredients

• 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)

• Frying Dough

• 4 eggs
• 1⁄2 cup cold water
• 1 cup all-purpose flour
• 2 teaspoons salt
• 2 teaspoons cornstarch
• 1 teaspoon sugar

directions

1. Cut chicken breasts into thin strips.
2. Mix soy sauce, ginger, salt and garlic salt.
3. Marinate chicken strips in the soy mixture for 30 minutes.
4. In a frying pan or a wok, heat peanut oil to 375°F .
5. Fry first amount of (blanched) almonds until golden.
6. Drain well and reduce almonds to a powder.

7. Prepare frying dough:

8. Using a fork, beat eggs.
9. Still using a fork, beat in cold water, flour, salt, cornstarch and sugar.
10. Dough will be a little lumpy.
11. Set aside for 10 minutes.
12. Add powdered almonds to dough mixture.
13. Dip marinated chicken strips into frying dough/almonds mixture.
14. Drain lightly and fry into very hot oil, until golden brown.
15. Arrange chicken strips onto a serving plate garnished with fresh parsley sprigs, lemon slices and toasted almonds.
16. Serve, coated with plum sauce.

Reviews

[janebiddulph]

I used low sodium soya sauce but the two tsp of salt in the batter made this dish way too salty.

 

[Peter J]

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.

 

[Nana Doris]

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!

 

[ElaineAnn]

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 .