Tinfoil Chef

I’ve been a fan of Chinese food for a long time and this Almond Chicken recipe sounds too good not to share.

This dish calls for the chicken to be marinated for at least an hour. A Marinade is A mixture of ingredients that are used to add flavor to foods as well as moisten them. A marinade can be liquid or dry. The liquid based are usually acid based and dry marinades are most often salt based. In this case we’ll be using a liquid based marinade.

Stir together a couple tablespoons of soy sauce, a tablespoon of rice wine, 2 tablespoons of chikcen stock, a teaspoon of cornstarch, a half teaspoon of sugar, a half inch of ginger root minced up and a minced up clove of garlic.

Cut two whole boneless skinless chicken breasts chicken into strips a half inch wide by about three inches long and pat them dry in paper towels. Put the strips in the marinade, turn them to make sure they’re coated all over. The chicken needs to soak in the marinade for at least an hour. Be sure to turn the chicken halfway through the marinade time.

Take the chicken out of the marinade and lay it on paper towels or perhaps a cake-rack or something to let it drain (no, you don’t want to wipe it off).

Beat an egg lightly with a half teaspoon of water. Dip the chicken pieces in the egg and coat them by rolling in some ground almonds. While the almond coated pieces set 15 minutes, heat about 6 cups of peanut oil 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. If you like, you can garnish the chicken pieces with some chopped green onion.

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