Almond Fried Chicken

Almond Fried Chicken

INGREDIENTS:

2 whole chicken breasts, skinned, boned, and cut in half
1/2 teaspoon salt

***Sauce***
4 tablespoons cornstarch
3 tablespoons water
3 cups broth
1 1/2 cup chopped mushrooms (optional)
3 tablespoons 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

*****
1/3 cup toasted, slivered almonds
oil, for deep-frying

PREPARATION:

   Sprinkle chicken with salt.


 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), 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 F. Cook coated chicken pieces in oil until they are golden, turning them once. This should take about 5 - 7 minutes.


Drain the chicken on paper towels. Cut the chicken diagonally into strips. Reassemble the strips into chicken breast shapes. Sprinkle with almonds. Spoon the sauce over the chicken and serve with rice.