"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Almond Chicken Recipe

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This recipe for Almond Chicken, by , is from The Madson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Robin Engstrom
Added: Monday, May 26, 2008


1 whole chicken breast
2 T. cornstarch
1 egg white
1 t. salt
1/2 t. salt
1 t. baking soda
1/2 t. sugar
1 c. toasted slivered almonds
1/8 t. white pepper
1/ t. almond extract
3/4 c. flour
vegetable oil
3/4 c. water

Cut chicken breast into 1 1/2 in. strips. Cut strips crosswise into 1/2 in. slices. Mix egg white, salt, sugar and white pepper in bowl. Stir in chicken. Cover and refrigerate 20 minutes.
Mix flour, water, cornstarch, 1 t. salt, baking soda, almonds and almond extract. Stir chicken into batter until well coated.
Heat veg. oil (1 1/2 in.) in wok to 350. Fry chicken slices, about 15 at a time, 2 to 3 minutes or until light brown, turning frequently. Increase oil temperature to 375. Fry chicken all at one time about 1 minute or until golden brown; drain on paper towels. Serve with sweet-and-sour sauce.




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