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1 (1 lb) boneless skinless Chicken Breasts, cut into 1 1/2-inch cubes
Vegetable Oil, to deep fry
Marinade
1 Egg White
1/2 teaspoon Soy Sauce
1/4 teaspoon Salt
1/2 teaspoon Sugar
1/8 teaspoon White Pepper
1 pinch ground Cinnamon
1 pinch ground Cloves
Batter
3/4 cup Flour
3/4 cup Chicken Broth or Water
2 Tablespoons Cornstarch
1 teaspoon Salt
1 teaspoon Baking Soda
1 cup toasted slivered Almonds
1/2 teaspoon Almond Extract
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In medium bowl, mix together egg white, soy sauce, salt, sugar, pepper, cinnamon, and cloves; stir chicken pieces into mixture. Marinate, covered, in the refrigerator for 20 minutes. Mix together the flour, chicken broth, cornstarch, 1 teaspoon salt, the baking soda, almonds and almond extract; stir chicken into batter until well coated. In wok, heat 1 1/2-inches oil to 350°F. Fry chicken pieces, about fifteen at a time, turning frequently, until light brown (2-3 minutes); drain on paper towels. Increase oil temperature to 375°F. Fry chicken all at once until golden brown (1 minute); drain on paper towels. Serve with dipping sauce.
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