2 Whole skinless boneless
2 tb Soy sauce
1 tb Rice wine
1/2 ts Sugar
1 ts Cornstarch
2 tb Chicken stock
1 1/2" ginger root slice;
1 Garlic cloves; minced
1 c Almonds; ground
6 c Peanut oil
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
Serving Ideas : Garnish with chopped green onion.
Recipe by: Elizabeth Powell
Posted to MC-Recipe Digest V1 #850 by "Yolanda de Ortega"
on Oct 17, 1997