Almond Chicken is one of my ALL time favorites to get via delivery. Sadly, sometimes it comes and it’s just dreadful. D: So through a bunch of trial and error I managed to get a basic idea of a recipe and alter until it tasted as close as I could get to the delivery places around here.
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!
Kisa’s Almond Chicken
Ingredients:
Chicken:
- 1.5 – 2 pounds boneless skinless chicken breasts.
- 12 tablespoons cornstarch
- 12 tablespoons flour
- 2 teaspoon baking powder
- 4 eggs, beaten
- 4 tablespoons of water
‘Almond’ Sauce/Gravy:
- 8 tablespoons cornstarch
- 6 tablespoons water (milk will work to make your sauce/gravy opaque instead of transparentish)
- 6 cups chicken broth/stock. (I prefer low-sodium) This also works really well with Beef broth
- 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!) Beef works here too, for that brown color you usually see.
- 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.
Enjoy your Almond Chicken!!
Rita says
The blog is cool
Bernadette says
Jenny made this for her Dad and me one day after the tornado. It was ceuidiols! I can’t wait to try it myself. Although I think it is the sesame oil that gives it that special flavor.
Julie Mcwethy says
This sounds Yummy!
Leah says
I will have to try this I love almond Chicken and I cannot seem to find anything but almond sir fry here in FL. In Seattle there were a few places that had such yummy almond chicken I would order two orders just so I could have leftovers!
colleen t says
I’m definitely going to try this recipe
Sarah p. says
mmm sounds delicious, will definitely have to give this one a try! Thanks for sharing!
carla bonesteel says
Great recipe…I’m always looking for new ways to make chicken. There are no restaurants around me that offer this, so it looks like I can make my own now!
erika says
nomnom!
Debra C says
This sounds good!
Amy N. says
I am SO excited about trying this recipe! It’s hard to find them where vinegar is not used, and I HATE vinegar. Thanks for sharing!!
Terri S says
This looks so incredible! Thank you so much for sharing the recipe.