Almond Boneless Chicken: The Best Almond Boneless Chicken Recipe from Cook'n

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	Almond Boneless Chicken

Serves: 5

Print this Recipe

   2 whole boneless skinless chicken breast halves
   1/2 teaspoon salt
   1 tablespoon dry sherry
   SAUCE
   4 tablespoons cornstarch
   3 tablespoons water
   3 cups chicken broth
   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
   1 cup shredded lettuce
   1/3 cup toasted, slivered almonds
   1 green onions finely chopped
   Oil for frying

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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 deep fryer 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.

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