Now mind you this recipe is enough to cook for 6 with left overs. I can’t resist almond chicken and that’s why it’s 6 instead of 5. Alright that and it’s easier to go in even numbers for these really.
This picture is from my mobile, taken my first time using this recipe after Sis and I had modified it into this. The rice is covered with Furikake, a delicious mix of seasonings that I love on onigiri (rice balls) and as seen here, rice in general!
In the upper left corner, there is a small ad for the online Asian shop, where you can purchase Furikake and many of the other things I love eating!
Ingredients:
Chicken:
- 1.5 – 2 pounds boneless skinless chicken breasts.
- 6 tablespoons cornstarch
- 6 tablespoons flour
- 1 teaspoon baking powder
- 2 eggs, beaten
- 2 tablespoons of water
‘Almond’ Sauce/Gravy:
- 8 tablespoons cornstarch
- 6 tablespoons water
- 6 cups chicken broth/stock. (I prefer low-sodium)
- 6 tablespoons butter (I use unsalted, sweet cream butter)
- 4 teaspoons soy sauce
- 4 teaspoons chicken bouillon granules (up to 6, but you can do less. 4 works for me!)
- 1/8 – 1/4 teaspoon ground ginger (to taste)
- 1/2 teaspoon ground black pepper (more or less to taste.)
- 1/4 teaspoon garlic powder.
Garnish:
- 1/3 cup sliced almonds, finely ground.
- chopped green onions can be used as well if preferred.
Preparation:
Cut chicken in to small chunks, 1.5 inches or 2 inches in length preferring on preference. Just think about how the chicken looks when you get it at a Chinese restaurant, and go for as similar as you can here in general size.
Heat wok or a large skillet and add oil to a depth of 1/2-inch. You could also use a deep fryer, which is how I prefer to do this. Heat to 375 degrees. Prepare your batter by mixing together the cornstarch, flour, baking powder, egg, and water until smooth. Coat the chicken pieces in the batter and fry up in batches.
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.
Mix together the cornstarch and water in a small saucepan until smooth. Gradually mix in the chicken broth, butter, soy sauce, and bouillon granules. Bring the mixture to a boil, stirring constantly. Let boil for 1 minute before reducing to a simmer to keep warm.
Plate serving of chicken before covering with sauce. Garnish with ground almonds and green onion as desired.
