Deep Fried Almond Chicken

"Deep Fried Almond Chicken"
 
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Ready In:
35mins
Ingredients:
21
Serves:
2
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ingredients

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directions

  • Chicken: Cut chicken pieces in 1-inch squares and place in large bowl.
  • Stir in egg, salt, pepper and 1 TB oil and mix well.
  • Stir cornstarch and flour together.
  • Add chicken pieces, stirring to coat.
  • Heat oil for deep-frying in wok or deep-fryer to 375°F.
  • Add chicken pieces, a small batch at a time, and fry 3 to 4 minutes or until golden and crisp.
  • (Do not overcook chicken or chicken will be tough). Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.
  • Clean wok and heat 15 seconds over high heat.
  • Add 1 TB oil. Add ginger and garlic and stir-fry until fragrant.
  • Add and stir-fry crushed chiles and green onions.
  • Add rice wine and stir 3 seconds.
  • Add cooked chicken, stirring until well mixed.
  • Add to chicken and heated through.
  • Sauce:

  • Add oil to WOK.
  • Add the Flour and cook to make a almond colored roux.
  • Add the Butter and Melt over Medium heat,.
  • Add Chicken Stock and wisk until smooth.
  • Add Sugar and stir until sugar is desolved.
  • Add Sesame Oil and stir to blend.
  • Let cook until boils and thickens, stirring constantly.
  • Remove from heat and serve over Deep Fried Almond Chicken.
  • Sprinkle chopped almonds on top and enjoy!

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Reviews

  1. Good recipe but poorly written direction wise.
     
  2. I really liked this recipe! I thought that the flavors worked wonderfully together. Thank you for sharing this great recipe!
     
  3. I can't believe I haven't review this recipe yet. We've had it several time and love it. My DS's friends all want to be invited over when it's Almond Chicken night. The nutritional facts are very misleading since they take the 3 cups of deep frying oil into consideration -- so don't worry folks, there's really not 3773 calories in this dish! When the kids aren't around I do decrease the sugar a little bit in the sauce for my personal taste.
     
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RECIPE SUBMITTED BY

I have always been fasinated with cooking and have an extreme interest in Chinese and Thai cooking, Along with Real Slow smoked barbequeing and Chinese, I am an avid BASS fisherman. I am also passionate about trying new recipes.
 
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