Friday, September 18, 2009

Almond Breaded Chicken

A friend, H, was just telling me yesterday that she loves almond and tries to add almonds to her food whenever she can. Immediately, I thought of a chicken recipe in one of the cook books "Enjoy Chinese Cuisine" by Judy Lew. I found the recipe & prepared it for the 1st time :) There was a suggested gravy, but I skipped that. I just squeezed some mayo and cut a slice of fresh lemon to go with the chicken. I served the chicken with some leftover "salted vegetables duck" soup & stir-fried vegetables with white rice.

Almond Breaded Chicken

Recipe for Almond Breaded Chicken

2 chicken breasts
1/2 tsp salt
1 cup of bread crumbs
1/4 cup sliced almonds
1/2 cup all purpose flour
1 egg, beaten
oil for deep frying

1) Slice each chicken breast into halves so that it cooks easier. Sprinkle salt over the chicken.
2) Coat chicken breast with flour, then egg and finally the mixture of breadcrumbs & almond slices.
3) Deep fry the chicken till a nice golden brown.
4) Dish up & remove excess oil on kitchen paper.
5) Cut & serve immediately.
( You may want to keep the chicken hot & crispy in the oven by turning on the low heat)

Suggested Gravy:
1 cup chicken stock
2 tbsp corn starch
1 tsp mirin
1 tbsp soy sauce
Bring gravy to a full boil stirring constantly. You can either pour it over the chicken or serve it in another bowl as a dipping sauce.

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