Name: Chicken Almond Soo Guy
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4 serving(s)
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); 4 eggs; 1/2 cup cold water; 1 cup all-purpose flour; 2 teaspoons salt; 2 teaspoons cornstarch; 1 teaspoon sugar

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Recipe by Leslie

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Chicken Almond Soo Guy created by Peter J

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
Serves:
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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

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.

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RECIPE MADE WITH LOVE BY

@Leslie

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@Leslie

Contributor

"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!"

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review by janebiddulph

2/22/2017

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

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review by Peter J

10/9/2008

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.

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photo by Peter J

10/9/2008

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review by Nana Doris

12/18/2007

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!

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review by ElaineAnn

11/1/2006

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 .

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