Almond Chicken

Ingredients

• 3 lb chicken breasts
• 3 cup for deep frying vegetable oil
• cornstarch
• ½ cup optional finely chopped toasted almonds
• ¼ cup toasted slivered almonds
• ½ cup marinade soy sauce
• ½ cup marinade sugar
• 3 tbsp marinade dry sherry
• 1 tbsp marinade hoisin sauce
• 1 tsp marinade fresh ginger, crushed
• 1 tsp marinade sesame oil
• ⅛ tsp marinade five-spice powder
• ½ cup sauce chicken broth
• 2 tsp sauce cornstarch mixed with 1 tablespoon water
• 1 tsp sauce hoisin sauce
• 1 tsp sauce soy sauce
• 2 stalk sauce green onion, diced

Method

1. Steam the chicken breasts for 30 minutes. Drain, saving the juices. Debone, leaving each half of a chicken breast in one large piece.
2. Meanwhile, combine the marinade ingredients. Marinate the chicken pieces for 30 minutes. Drain and save the marinade.
3. Heat the vegetable oil to 375 degrees. Dredge the chicken pieces in cornstarch or a mixture of cornstarch and finely chopped almonds. Deep-fry until golden brown. Cut the chicken into chunks or strips, if desired.
4. For the sauce, heat the chicken broth with the reserved marinade. Thicken with the cornstarch-water paste. Season with hoisin sauce and soy sauce. When cooked to the desired consistency, pour over the fried chicken; garnish with minced green onion and toasted slivered almonds.
5. Good served with fried rice noodles.

Notes

Yield: 6 servings. Card labeled "Chinese Style Almond Chicken".

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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