Almond Boneless Chicken - batter coated chicken that is
deep-fried and sprinkled with almonds - is a specialty in Detroit, Michigan. This particular recipe for Almond Boneless Chicken was posted on our forum by Nerisk. 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.
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
- Sauce:
- 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
- Batter:
- 3 tablespoons cornstarch
- 3 tablespoons flour
- 1/2 teaspoon baking powder
- 1 egg, beaten
- 1 tablespoon water
- Remaining Ingredients:
- 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
Preparation:
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.
Reader Rating: 5 out of 5 stars
Comments: YUM O! I made this recipe a few weeks ago. Some of the changes I made: I used boneless, skinless chicken tenders. I didn't have sherry in the house so I used a little white wine for the marinade. I added some chopped celery and water chestnuts to the sauce and served with rice. Even though it isn't exactly the same as what we are used to, it is close and it is one of our favorite new recipes. Delicious! Rated by Kim
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.
Reader Rating: 5 out of 5 stars
Comments: YUM O! I made this recipe a few weeks ago. Some of the changes I made: I used boneless, skinless chicken tenders. I didn't have sherry in the house so I used a little white wine for the marinade. I added some chopped celery and water chestnuts to the sauce and served with rice. Even though it isn't exactly the same as what we are used to, it is close and it is one of our favorite new recipes. Delicious! Rated by Kim
