Recipe for chinese boneless breaded almond chicken wanted?

Question

looking for a recipe for chinese boneless breaded almond chicken.

It is a boneless chicken breast that is breaded and deep fried. It's sliced at angle and served on a bed of shredded lettuce with some type of gravy on top with chopped almonds. I have eaten this in Seattle but in Texas boneless almond chicken is this stif fried stuff that isn't close. Anyone have a recipe for this?

Answer 1

Boneless Breaded Almond Chicken

Serving Size  : 4  

1 whole boneless chicken breast (2 pieces) no skin

1 Tbsp. light soya sauce

1 Tbsp. chinese cooking wine (optional)

1/4 tsp. salt

1 egg beaten, with a dash of salt

1 c. flour 1/4 tsp. baking powder

1 c. water few drops sesame oil

1/2 c. almonds, chopped fine

3 Tbsp. cornstarch

1 c. shredded lettuce

1.  Marinate chicken b*****s with salt, light

soya sauce, wine and sesame oil for a few

minutes. 2.  Use a bowl to prepare the batter

mix with flour, cornstarch, egg, baking

powder and 1 c. of water.  Stir until smooth.

3.  Dip chicken into batter mix and deep fry

in hot oil for 5 min. until brown. 4.  Line a

plate with shredded lettuce, chop chicken

into bite sized pieces and put on top of

lettuce. Sprinkle with almonds and serve hot

-------------

A variation:

CHINESE CHICKEN ALMOND  

3 tbsp. butter

3 c. finely cut celery

1/2 c. onions, slivered fine

1/2 c. green pepper, slivered fine

1 c. chicken broth

2 sm. cans water chestnuts, drained

1 c. sliced mushrooms (save juice)

1/2 c. mushroom juice

1/2 pkg. slivered almonds

1 tbsp. sugar

2 tbsp. starch

3-4 tbsp. Worcestershire sauce

Pinch black pepper

On low heat cook butter and celery for 10 minutes. Add onions, green peppers, chicken broth; cover and simmer on low heat until onions turn transparent. Add water chestnuts, mushrooms, almonds. Mix chicken broth and mushroom juice, sugar, starch, Worcestershire sauce and pepper.

Bring vegetables to boil; stir in the sugar-starch mixture. Cook until the gravy clears, then add 4 cut up boneless chicken b*****s . Serve over Chinese noodles or rice

-----

Answer 2

Almond Boneless Chicken

2 whole chicken b*****s, skinned, boned, and cut in half

1/2 teaspoon salt

1 tablespoon dry sherry

Sauce:

4 tablespoons cornstarch

3 tablespoons water

3 cups broth

1 1/2 cups chopped mushrooms (optional)

3 tablespoons chicken fat or butter

2 teaspoons soy sauce

3 tablespoons chicken bouillon granules

Batter:

3 tablespoons cornstarch

3 tablespoons flour

1/2 teaspoon baking powder

1 egg, beaten

1 tablespoon water

1 cup shredded lettuce

1/3 cup toasted, slivered almonds

1 green onion, finely chopped (green and white parts)

Oil for deep-frying

Sprinkle chicken with salt and sherry and marinate for 15 minutes. While chicken is marinating, prepare the sauce. Mix together the cornstarch and water in a small saucepan until smooth. Gradually mix in the chicken broth, mushrooms (if using), chicken fat or butter, soy sauce, and bouillon granules. Bring the mixture to a boil, stirring constantly. Let boil for 1 minute, and keep warm.

To prepare batter: Beat together the cornstarch, flour, baking powder, egg, and water until smooth. Coat each piece of chicken with the batter.

Heat wok or a large skillet and add oil to a depth of 1/2-inch. Heat to 375 degrees. 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.

Cut the chicken diagonally into strips. Reassemble the strips into chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion. Spoon the sauce over the chicken and serve.

Answer 3

Almond Chicken

Ingredients:

2 whole skinless boneless chicken b*****s

2 tablespoons soy sauce

1 tablespoon rice wine

1/2 teaspoon sugar

1 teaspoon cornstarch

2 tablespoons chicken stock

1 1/2" ginger root slice -- minced

1 garlic cloves -- minced

1 egg

1 cup almonds -- ground

6 cups peanut oil

Instructions:

Pat chicken dry with paper towels. Cut into strips 1/2" wide by 3" long.

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. Fry chicken pieces in batches one layer deep until crisp, golden brown. Be sure to let oil come back up to 350 between batches.

Drain on paper towels and serve at once.

Answer 4

http://search.yahoo.com/search;_ylt=A0ge...