Wor Su Gai (Almond Boneless Chicken)

[Quick Facts]
Main Ingredients: Chicken breast, chicken broth, soy sauce, cornstarch, flour, baking powder, almonds
Time Required: 1 hour
Serves: 4

Ingredients:

2 whole chicken breasts, skinned, boned and cut in half

1/2 teaspoon salt

1 tablespoon dry sherry (optional)

Sauce:

4 tablespoons cornstarch

3 tablespoons water

3 cups chicken broth, homemade or storebought (low-sodium is best)

1 1/2 cups chopped mushrooms (optional)

3 tablespoons chicken fat or butter

2 teaspoons soy sauce

3 tablespoons chicken bouillon granules

Batter:

3 tablespoons cornstarch

3 tablespoons flour

1/2 teaspoon baking powder

1 egg, beaten

1 tablespoon water

Other:

1 cup shredded lettuce

1/3 cup toasted, slivered almonds

1 green onion, finely chopped (green and white parts)

Oil for deep-frying, as needed

Instructions:

(1) Sprinkle chicken with salt and sherry and marinate for 15 minutes.

(2) While chicken is marinating, prepare the sauce. Mix together the cornstarch and water in a small saucepan until smooth. Gradually mix in the chicken broth, mushrooms (if using), chicken fat or butter, soy sauce, and bouillon granules.

(3) Bring the mixture to a boil, stirring constantly. Let boil for 1 minute and keep warm.

(4) To prepare batter: Beat together the cornstarch, flour, baking powder, egg, and water until smooth. Coat each piece of chicken with the batter.

(5) Heat wok or a large skillet and add oil to a depth of 1/2-inch. Heat to 375 degrees fahrenheit (190 celsius).

(6) Cook coated chicken pieces in oil until they are golden, turning them once. This should take about 5 – 7 minutes. Drain the chicken on a tempura rack if you have one, or on paper towels.

(7) Cut the chicken diagonally into strips. Reassemble the strips into chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion. Spoon the sauce over the chicken and serve.