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Margie Cross
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Almond Boneless Chicken
This is one of my favorites. It seems like alot of work but it is truly worth the trouble. The breading on the chicken puffs up beautiful and stays crunchy. I remember my Mom making this a few times but it was when I was older and out of the house. As you can notice it only calls for 2 whole chicken breasts. Which would not be enough to feed five hunger kids. I think this recipe could rival any chinese restaurant on flavor. Please try it you won't be disappointed.
Almond Boneless Chicken
2 Whole Chicken Breasts, skinned, boned and cut in half.
1/2 teaspoon salt
1 Tablespoon Dry Sherry (optional)
1 Cup Shredded Lettuce
1/3 Cup toasted slivered almonds
1 Green Onion finely chopped
Final Sauce
4 Tablespoons cornstarch
3 Tablespoons Water
3 Cups Chicken Broth
1 1/2 cups chopped mushrooms (optional)
3 Tablespoons butter or chicken fat
2 Tablespoons soy sauce
3 teaspoons chick boullion granules
Batter
3 Tablespoons cornstarch
3 Tablespoons Flour
1/2 teaspoon baking powder
1 Egg
1 Tablespoon water
Sprinkle chicken with salt and sherry set aside for 15 minutes.
Final Sauce
In a small sauce pan stir together cornstarch and water until smooth. Gradually stir in chicken broth, mushrooms, chicken fat, soy sauce and chicken boullion. Bring the mixture to a boil stirring constantly. Allow mixture to boil one minute. Keep warm until ready to serve.
Batter
Beat together flour, baking powder, egg and water until the mixture is smooth. Coat each piece of chicken with the batter. Pour vegetable oil into large skillet or wok to depth of 1/2 inch. Heat oil to 375 degrees. Place batter dipped chicken in oil and cook until done. Drain the chicken on paper towel and when a little cool cut into diagonal strips. Place the chicken on the bed of lettuce and sprinkle with the almonds and green onions. Serve final sauce on side.
