also known as Wor Su Gai

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Name: Almond Fried Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 chicken breasts boneless/skinless; 1/2 teaspoon salt; 1 tablespoon dry sherry; 4 tabelespoons cornstarch; 3 tablespoons water; 3 cups chicken broth; 3 tablespoons chicken fat (or butter); 2 teaspoons soy sauce; 3 tablespoons chicken bouillon granules I used one chicken Wyler's bouillon cube crushed fine; 3 tablespoons cornstarch; 3 tablespoons flour (Wondra flour works great); 1/2 teaspoon baking powder; 1 egg beaten; 1 tablespoon water; 1 cup lettuce shredded; 1/3 cup slivered almonds toasted; 1 green onion finely chopped (green and white parts); 1 oil for frying

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INGREDIENTS

2 chicken breasts ; boneless/skinless
1/2 teaspoon salt
1 tablespoon dry sherry
4 tabelespoons cornstarch
3 tablespoons water
3 cups chicken broth
3 tablespoons chicken fat (or butter)
2 teaspoons soy sauce
3 tablespoons chicken bouillon granules ; I used one chicken Wyler's bouillon cube crushed fine
3 tablespoons cornstarch
3 tablespoons flour ; (Wondra flour works great)
1/2 teaspoon baking powder
1 egg ; beaten
1 tablespoon water
1 cup lettuce ; shredded
1/3 cup slivered almonds ; toasted
1 green onion ; finely chopped (green and white parts)
1 oil for frying

Servings

INSTRUCTIONS

TO MARINATE THE CHICKEN:

Sprinkle chicken with 1/2 teaspoon salt and sherry and marinate for 15 minutes.

TO MAKE THE SAUCE:

Mix 4 tablespoons cornstarch and 3 tablespoons water in sauce pan until smooth. Gradually mix in chicken broth, chicken fat (or butter), soy sauce, and bouillon granules. Bring to a boil stirring constantly. Let boil for about 1 minute; reduce heat and keep warm.

TO PREPARE THE CHICKEN:

Heat oil to 375 degrees F.

Beat together 3 tablespoons of cornstarch, flour, baking powder, egg and 1 tablespoon of water until smooth. Coat chicken with batter and cook 5-7 minutes in hot oil until golden brown. Drain chicken on paper towels.

TO SERVE:

Cut cooked chicken into strips, put on a bed of shredded lettuce. Sprinkle with almonds and green onion, spoon sauce and serve with fried rice and egg roll.

NOTES

Make sure you fry the chicken breasts whole and then cut into strips after they are cooked. This recipe comes from RecipeLink.

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Almond Fried Chicken

2 chicken breasts boneless/skinless
1/2 teaspoon salt
1 tablespoon dry sherry
4 tabelespoons cornstarch
3 tablespoons water
3 cups chicken broth
3 tablespoons chicken fat (or butter)
2 teaspoons soy sauce
3 tablespoons chicken bouillon granules I used one chicken Wyler's bouillon cube crushed fine
3 tablespoons cornstarch
3 tablespoons flour (Wondra flour works great)
1/2 teaspoon baking powder
1 egg beaten
1 tablespoon water
1 cup lettuce shredded
1/3 cup slivered almonds toasted
1 green onion finely chopped (green and white parts)
1 oil for frying

TO MARINATE THE CHICKEN:
Sprinkle chicken with 1/2 teaspoon salt and sherry and marinate for 15 minutes.

TO MAKE THE SAUCE:
Mix 4 tablespoons cornstarch and 3 tablespoons water in sauce pan until smooth.  Gradually mix in chicken broth, chicken fat (or butter), soy sauce, and bouillon granules.  Bring to a boil stirring constantly.  Let boil for about 1 minute; reduce heat and keep warm.

TO PREPARE THE CHICKEN:
Heat oil to 375 degrees F.

Beat together 3 tablespoons of cornstarch, flour, baking powder, egg and 1 tablespoon of water until smooth.  Coat chicken with batter and cook 5-7 minutes in hot oil until golden brown.  Drain chicken on paper towels.

TO SERVE:
Cut cooked chicken into strips, put on a bed of shredded lettuce.  Sprinkle with almonds and green onion, spoon sauce and serve with fried rice and egg roll.

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Nutrition

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Serving Size: 1 Serving (359g)
Recipe Makes: 4 Servings

Calories: 334
Calories from Fat: 132 (40%)

Amt Per Serving		% DV

	Total Fat 14.7g	20 %
	Saturated Fat 1.8g	9 %
	Monounsaturated Fat 7.6g
	Polyunsanturated Fat 3.8g
Cholesterol 115.7mg		36 %
Sodium 941mg		32 %
Potassium 502.1mg		13 %
Total Carbohydrate 15.7g		5 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 14g
Protein 33.3g		48 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 334

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