An ages old recipe originally printed in the Detroit Free Press. It is meant to duplicate a restaurant style Almond Boneless Chicken that remains a Detroit area favorite. Serve with boiled or steamed white rice.
boneless, skinless chicken breast, enough for 6 people, patted dry with paper toweling
1/2 teaspoon salt
1 tablespoon dry sherry
7 tablespoons cornstarch
4 tablespoons water
3 cups fat-free, low-sodium chicken broth
1-1/2 cups chopped mushrooms
3 tablespoons chicken fat or unsalted butter
2 teaspoons reduced sodium soy sauce
3 tablespoons chicken bouillon granules
3 tablespoons flour
1/2 teaspoon baking powder
1 egg, beaten
1 cup shredded iceberg lettuce
1/3 cup slivered almonds, toasted
1 green onion, finely sliced
oil for deep-frying
1. Place chicken in a single layer in a shallow dish. Sprinkle with salt and dry sherry. Set aside fore 15 minutes to marinate.
2. In a medium saucepan, stir 4 tablespoons cornstarch in 3 tablespoons water to dissolve.
3. Place over a medium heat. Add the chicken broth, mushrooms, chicken fat/butter, soy sauce and bouillon granules, stirring almost constantly. After the mixture comes to the boil, cook and stir for 1 more minute. Remove from the heat, but keep warm.
4. In a large bowl, beat together 3 tablespoons cornstarch, 3 tablespoons flour, 1/2 teaspoon baking powder, 1 egg and 1 tablespoon water. Set aside.
5. Heat a large skillet or wok over a medium high heat.
6. Fill with oil 1/2" deep.
7. When the oil is hot, dip the chicken breast pieces in the batter and fry on each side for 5-7 minutes or until the batter is a deep golden color and the chicken is cooked through. Drain on paper towel and move to a board. Slice the chicken on the diagonal across the width, about 1/2" wide.
8. Place the lettuce on a platter.
9. Arrange the chicken on the lettuce.
11. Scatter the almonds and green onion on top.
12. Spoon the sauce on top.