Almond Chicken

  • 2 Whole Skinless Boneless Chicken Breasts
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Rice Wine
  • 1/2 Tsp Sugar
  • 1 Tsp Cornstarch
  • 2 Tbsp Chicken Stock
  • 1 Inch Piece Ginger Root Slice, Minced
  • 1 Garlic Glove, Minced
  • 1 Egg
  • 1 Cup Almonds, Ground
  • 6 Cups Peanut Oil

Directions

  1. Pat chicken dry with paper towel.
  2. Cut into strips 1/2” wide be 3” long.
  3. Stir soy sauce, rice wine, chicken stock, sugar, cornstarch, ginger and garlic together.
  4. Place chicken in marinade, turning to coat. Marinade at least one hour, turning chicken after half hour.
  5. Remove chicken from marinade and drain on paper towel.
  6. Beat egg slightly with 1/2 tsp water.
  7. Once by One, dip chicken pieces in egg and roll in almonds to coat. Let almond coated pieces set 15 minutes.
  8. Heat oil to 350 degrees.
  9. Fry chicken pieces in batches one layer deep until crisp, golden brown. Be sure to let oil come back to 350 degrees between batches.
  10. Drain on paper towel and serve at once.

Wine Pairing

Wine Pairing Feature – Recommended by Ted Ross, Vince & Joe’s Sommelier Weingut Hans Lang—2008 Riesling - Rheingau, Germany- $19.99 750 mL “ A classically styled, dry, crisp German Riesling… A perfect compliment to poultry.”