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LOCATION: Recipes >> Poultry >> Almond 06

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ALMOND CHICKEN

2 whole skinless, boneless chicken breasts
2 tablespoons soy sauce
1 tablespoon rice wine
1/2 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons chicken stock
One 1/2" ginger root slice
1 clove garlic, minced
1 egg
1 cup almonds, ground
6 cups peanut oil, for frying

Pat chicken dry with paper towels. Cut into 1/2" wide by 3" long
strips. Stir soy sauce, rice wine, chicken stock, sugar, cornstarch,
ginger and garlic together. Place chicken in marinade, turning to
coat. Marinate at least one hour, turning chicken after half an
hour. Remove chicken from marinade and drain on paper towels. Beat
egg slightly with 1/2 teaspoon water. One by one, dip chicken pieces
in egg and roll in almonds to coat. Let almond coated pieces set
15 minutes. Heat oil to 350 F. Fry chicken pieces in batches one
layer deep until crisp, golden brown. Be sure to let oil come back
up to 350 F between batches. Drain on paper towels and serve at
once. Serving ideas: Garnish with chopped green onion.

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