I’ll have the almond fried chicken, please.
Almond Fried Chicken Ingredients
- 3 tablespoons olive oil
- 2 tablespoons flour
- 1 3/4 cups chicken stock (or water)
- 2 teaspoons Chicken Better Than Boullion
- 2 tablespoons soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- Sea salt to taste
- 2-3 green onions, chopped
- 1/2 cup slivered, chopped, or sliced almonds
Heat olive oil in medium saucepan over medium-high heat. When it is hot, first whisk in flour. Cook for a few minutes while whisking. Whisk in chicken stock, Better Than Boullion, soy sauce, oyster sauce, sugar, sesame oil, and some salt.
Cook until gravy thickens into a nice, light brown sauce. Keep warm until ready to use.
- 4 cups canola or vegetable oil (for frying)
- 2 boneless chicken breasts
- 1 cup milk
- 3 tablespoons canola or vegetable oil
- 1 1/4 cup flour
- 1/4 cup cornstarch
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1 egg
Preheat canola oil for frying in a small deep fryer to 365-375°F. If you’d rather, you can heat it in a heavy duty pan and use a thermometer. While waiting for oil to heat up, cut chicken breast into long, thin slices (about 1/4 inch thick) then set aside. Thinner is better because they are able to fully cook during the frying process.
Food Safety Tip
Poultry must reach 165°F in the middle to be safe for eating.
Place milk, 3 T. oil, flour, cornstarch, baking powder, salt, sugar, and egg in a medium-sized bowl. Whisk well. The mixture should be thick but nice & smooth. Allow tempura mixture to sit while oil finishes heating up.
When frying oil reaches at least 365°F, coat a piece of chicken with tempura mixture and carefully place in fryer. Repeat with one or two more pieces. Do not crowd fryer because if you do, your chicken sticks together during cooking or will cool down your oil too much. Consequently, oil that has cooled down too much will make for soggy breading rather than a lovely crunchy coating.
Cook chicken pieces for about 4 minutes. Use a utensil that’s safe in hot oil to move chicken pieces around a bit during the cooking process so they are cooked on all sides. The coating should be a beautiful golden brown and the chicken inside should be fully cooked.
If you discover your chicken pieces were too thick and didn’t reach 165°F in the middle, just turn on the oven and cook them at 350°F until they are fully done.
When removing from the deep fryer, place chicken pieces on a baking sheet lined with a couple layers of paper towels to drain the excess oil off.
Finally, place chicken on a platter or on plates. Top with green onions and almonds. Serve with gravy.
Tempura is optional. This recipe is just as delicious without the tempura breading. Just cook chicken and stir into sauce.