Almond Chicken
chicken, chinese, poultry
2 whole skinless boneless
1 chicken breasts
2 tablespoon soy sauce
1 tablespoon rice wine
1/2 teaspoon sugar
1 teaspoon cornstarch
2 tablespoon chicken stock
1 1/2 ginger root -- minced
1 garlic cloves -- minced
1 egg
1 cup almonds -- ground
6 cup peanut oil
Pat chicken dry with paper towels. Cut into strips 1/2" wide by 3" long. Stir soy sauce, rice wine, chicken stock, sugar, cornstarch, ginger, and garlic together. Place chicken in marinade, turning to coat. Marinate at least one hour, turning chicken afte Remove chicken from marinade and drain on paper towels. Beat egg slightly with 1/2 teaspoon water. One by one, dip chicken pieces in egg and roll in almonds to coat. Let almond coated pieces set 15 minutes. Heat oil to 350. Fry chicken pieces in batches o
Elizabeth Powell
Yield: 4 servings