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Crispy Chicken Breast With Almonds

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  Boneless chicken breast 8 Ounce (225 Gram)
  Wine 2 Teaspoon (10 Milliliter)
  Salt 1⁄2 Teaspoon (3 Milliliter)
  Cornstarch 30 Milliliter (2 Tablespoon, For Dry Coating)
  Oil 1 Liter (4 Cups)
  Lettuce head 1 , shredded
  Ground round almonds 15 Milliliter (For Garnishing, 1 Tablespoon)
  Oyster sauce 30 Milliliter (2 Tablespoon)
  Soy sauce 1 Teaspoon (5 Milliliter)
  Soup stock 60 Milliliter (1/4 Cup)
  Sugar 3⁄4 Teaspoon (4 Milliliter)
  White pepper 1 Pinch
  Oil 1 Teaspoon (5 Milliliter)
  Ground round almonds 15 Milliliter (1 Tablespoon)
  Cornstarch 3⁄4 Teaspoon (4 Milliliter)
  Flour 3⁄4
  Flat beer/Water 200 Milliliter (3/4 Cup)
  Baking powder 3⁄4 Teaspoon (4 Milliliter)
  Sugar 1⁄4 Teaspoon (2 Milliliter)
  Oil 1⁄2 Teaspoon (3 Milliliter)
  Cornstarch 60 Milliliter (1/4 Cup)

1. Place chicken breast on cutting board; slant-cut horizontally into 2 thin slices equal in size. (Be careful when doing this.) Marinate with wine and salt for 30 minutes, then dry-coat with cornstarch; set aside.
2. Combine almond sauce ingredients except cornstarch in a sauce pan. Bring to a boil and thicken with cornstarch to a smooth consistency. Keep warm.
3. Combine batter mix in a bowl and blend well; set aside.
4. Heat oil in wok over medium-high heat until smoke begins to appear. Reduce heat to medium. Dip dry-coated chicken breasts into batter and slowly drop in hot oil. Use a chopstick or strainer to move or turn chicken while deep frying. Cook for about 2 minutes on each side or until golden brown. Drain and cut into 2" x 3" slices

Recipe Summary

Difficulty Level: 
Bit Difficult

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