Chinese Almond Chicken is a local dish served at every Chinese food restaurant in Detroit, Michigan. It comes as several names including Detroit Almond Chicken, ABC Chicken (which is redundant because the C stands for “chicken” and Almond Boneless Chicken.
What is Almond Chicken?
Chinese Almond Chicken, aka Detroit Almond Chicken, ABC and Almond Boneless Chicken, is a dish with fried chicken and mushroom gravy served over iceberg lettuce.
The request for Detroit Almond Chicken was from my dear friend Nathalie. Born and raised in a suburb of Detroit, she raves about Detroit Style Almond Chicken. Although served year round, this dish is also a Christmas Eve tradition in the region.
Nathalie has been trying to get our two friends, who also hail from the Detroit area and happen to own a Chinese food restaurant, to fess up the coveted recipe for Detroit Style Almond Chicken.
ABC Chicken and apparently there is a secret recipe for Egg Rolls that includes peanut butter, but that is another story for another time.
What You’ll Need
Brace yourself, the chinese almond chicken ingredient list looks long, but it really just uses many pantry staples. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Boneless Skinless Chicken Breast- I generally use 2-4 pieces, depending on size. Large ones can be cut into smaller, more manageable pieces. Or skip a step by purchasing thin chicken cutlets at the store.
- Salt and pepper- for seasoning.
- Sherry– A Spanish fortified wine, it is thought of as sweet, but often very dry. Because of this unique flavor profile, it is amazing in savory dishes. A little can go a long way and add immense flavor. Omit this ingredient if you aren’t planning to use it.
- Slurry- Made from water and cornstarch, it thickens the sauce while making it silky, shiny and preventing a grainy texture.
- Low-sodium chicken broth– Always use low sodium so you can stay in control of the saltiness.
- Shiitake mushrooms – Or any other mushroom blend.
- Dark soy sauce- Yes, this is different from lite soy, regular soy and the green capped stuff. This is an intense sauce that is thicker and more robust, but also less salty than traditional soy sauces.
- Unsalted Butter– There are a lot of ingredients with the potential to over salt this dish, so anytime you can reduce and control, please do so!
- All-Purpose Flour- We have not tested this recipe with any GF flours. If you do, please let us know how it went!
- Baking powder– Usually seen in baking, this powder gives the chicken batter a fluff.
- Eggs– The binding agent of the chicken batter.
- High smoke point neutral oil– Enough for 1-2 inches to pan fry. I tend to use vegetable oil, canola oil or a blended oil. Peanut oil can also be used.
- Iceberg Lettuce- This is the most traditional, but feel free to use a bed of any type of leafy greens.
- Sliced Almonds– The nut that is the namesake, it is pretty important to use. Otherwise, it is just chicken in a mushroom gravy.
- Scallions (Green Onions)– Adds a fresh crunch.
- Chinese Rice Noodles– Crunchy little fried noodles that are just as fun to eat as a snack as they are to top this Chinese fried chicken.
Let’s Make It
Making this chinese almond chicken involves a lot of steps, but I’ll walk you through each one!
- Pound chicken. Place the chicken breasts between two sheets of wax paper or plastic wrap. Using the flat side of a meat tenderizer, pound breasts to approximately 1/2 inch uniform thickness.
- Marinate chicken. Place in a baking dish large enough for them to fit in a single layer. Season to taste with salt and pepper and cover with cooking sherry. Set aside until ready to cook.
- Make cornstarch slurry. In bowl, whisk together cornstarch with water until smooth.
- Make gravy. In a heavy bottom saucepan, heat the chicken broth, mushrooms, dark soy sauce, butter and cornstarch mixture over low heat. Whisk until smooth. Sauce should start to thicken and mushrooms will cook down. When it reaches a gravy consistency, remove from heat or place on a “warm” setting.
- Make batter. In a shallow bowl or pie plate, whisk flour, baking powder and eggs. This mixture will be very thick. If it’s too thick, add a small amount of milk or water, but make sure it isn’t too watery, you want it to stick to the chicken.
- Make seasoned flour mixture. In a shallow dish or bowl place the remaining flour and lightly season with salt and pepper.
- Prepare oven and oil. Preheat the oven and heat vegetable oil in a large heavy bottom skillet over medium-high heat.
- Cook chicken. Remove the chicken from the sherry marinade and lightly coat each chicken breast in the flour and then dredge in the egg batter. Carefully lower into hot oil. Remove to a wire rack suspended over baking sheet and place in the oven to keep warm.
- Slice chicken and assemble. Place the chicken onto a cutting board and cut using hard strokes and a cleaver. Create a bed of iceberg lettuce, top with a piece of chicken, mushroom gravy, scallions, almonds and Chinese rice noodles.
5S Philosophy 👩🏻
- Salt – I use low sodium chicken broth and unsalted butter to be able to control the salt content of this chinese almond chicken. I add some sea salt to help bring out the other flavors.
- Seasonings – Because the sherry, mushrooms, soy sauce and chicken broth already have a lot of flavor, the only seasonings I use are salt and pepper.
- Swaps – Instead of chicken, you can try this recipe with another protein like pork or beef. Also feel free to add crushed red pepper flakes or hot sauce to take the heat up a notch.
- Senses – This dish features golden, crispy chicken that is tender inside, with each bite delivering a satisfying contrast between juicy meat and a crackling breaded crust. It’s topped with a savory brown gravy that’s rich, umami-packed, and slightly sweet, while toasted almonds add a warm, nutty aroma and delicate crunch that lingers on the palate.
Perfect Pairings
Why iceberg lettuce? I’m told it started as a way to soak up extra oil from the fried chicken when plated, but since customers have started to devour it along with the chicken, it has become a staple. Topped with crunchy goodies, the textures are well balanced and palate pleasing.
However, you can totally use rice instead if you’d like! You can serve this chinese almond chicken with my restaurant style fried rice, tomato rice or cauliflower fried rice to cut back on carbs.
Storage Freezing
How to Store
There might be leftovers and in this case, store in an airtight container for up to 5 days. It can be reheated in the oven at a warm temperature or in the microwave.
Can I Freeze Chinese Almond Chicken?
I do not recommend freezing this recipe once cooked, but feel free to freeze just the gravy. Thaw in a saucepan on low heat or defrost in the refrigerator overnight.
More Asian Inspired Recipes
Next time you’re craving takeout, save money and make these favorites at home!
Chinese Almond Chicken Recipe
Equipment
Ingredients
- 2-4 boneless skinless chicken breasts , depends on size
- coarse kosher salt & pepper
- 1 cup dry sherry
- 4 tablespoons cornstarch
- 4 tablespoons water
- 3 cups low-sodium chicken broth
- 8 ounces shiitake mushrooms , sliced
- 2 tablespoons dark soy sauce
- 3 tablespoons unsalted butter
- 12 tablespoons all purpose flour , divided
- 1/2 teaspoon baking powder
- 2 eggs lightly beaten
- Vegetable oil enough to fill 1 inch of a Dutch oven
- 1 head iceberg lettuce shredded
- 1/3 cup sliced almonds
- 4 scallions ,sliced diagonally for garnish
- Chinese Rice Noodles
Instructions
- Place the 2-4 boneless skinless chicken breasts between two sheets of wax paper or plastic wrap. Using the flat side of a meat tenderizer, pound breasts to approximately 1/2 inch uniform thickness. Pieces may be very large, in this case, cut in half.
- Place in a baking dish large enough for them to fit in a single layer. Season to taste with coarse kosher salt & pepperand cover with 1 cup dry sherry. Set aside until ready to cook, a minimum of 30 minutes.
- In bowl, whisk together 4 tablespoons cornstarch with 4 tablespoons wateruntil smooth.
- In a heavy bottom saucepan, heat the 3 cups low-sodium chicken broth, sliced 8 ounces shiitake mushrooms, 2 tablespoons dark soy sauce, 3 tablespoons unsalted butter and cornstarch mixture over low heat. Whisk until smooth. Sauce should start to thicken and mushrooms will cook down. Do not bring to a boil, whisk every 2-3 minutes while making the chicken. When it reaches a gravy consistency, remove from heat or place on a "warm" setting.
- In a shallow bowl or pie plate, whisk 6 tablespoons of the flour, 1/2 teaspoon baking powder and 2 eggs. This mixture will be very thick. If it is so think you won't be able to dredge chicken through it, add a small amount of milk or water, but make sure it isn't too watery, you want it to stick to the chicken.
- In a shallow dish or bowl place the remaining 6 tablespoons all purpose flour and lightly season with salt and pepper.
- Preheat the oven to 350°F. Heat 1-2 inches of Vegetable oil in a large heavy bottom skillet over medium-high heat or 325°F using a deep fry thermometer.
- Remove the chicken from the sherry marinade and lightly coat each chicken breast in the flour and then dredge in the egg batter. Carefully lower into hot oil. Depending on size, chicken will take from 5-7 minutes per side. Remove to a wire rack suspended over baking sheet and place in the oven to keep warm. Continue with remaining chicken breasts. The cooking time can vary considerably depending on the heat of the oil and size of the chicken. Chicken needs to be an internal temperture of 165°F.
- Place the chicken onto a cutting board and cut using hard strokes and a cleaver. Create a bed of 1 head iceberg lettuce, top with a piece of chicken, mushroom gravy, sliced 4 scallions, 1/3 cup sliced almonds, and Chinese Rice Noodles.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
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Nutrition
I’m a lifelong resident of Ferndale, a suburb of Detroit. I have actually made this recipe several times over the last few years and just now commenting. This is exactly like the almond boneless chicken in the Chinese restaurants that were near me. The two restaurants I used to go to that made their recipe similar to this have sadly closed down. Thankfully this recipe is so similar, but even better. I always follow the recipe exactly as written and it’s always amazing! Thank you for sharing.
Hi Yvette! It might actually BE one of those recipes- this came from our good friend who owned a restaurant there that sadly shut its doors in the last few years. So glad we could provide it for you!
Love this recipe
Yes, every once in a while we will celebrate jewish christmas
I have never had Almond Chicken gravy with mushrooms in it. Chopstick Inn in Riverview is the best. When Joe sold it to his nephew, he did not miss a beat. Still very good. I drive over an hour to get there (when i need to be in the area) Rainbow in Farmington Hills is a close second
I’m so excited to try this! We’ve moved all over the country after growing up in a suburb of Detroit. I’ve never been able to find anything like Kwang’s almond chicken in Southfield. This looks just like it. Thank you!
Let us know how it compares!
I’m from Seattle where Almond Fried Chicken or ABC Chicken (yes redundant) is huge. I am once again on the East Coast where it is non-existent. I actually had a restaurant try, and fail, to deliver. Thanks for the recipe. It’s time I do it myself!!!
man o man. i didn’t know this was a detroit thing. I grew up in MI, been there my whole life, now i’m stuck in the God forsaken land of Iowa, and i was jonesing for some almond chicken just to find this blog. now my life is ruined.
Let us know how it stacks up!
I am sorry but, I had forgotten the new name of the restaurant it’s now Lums Chop Suey. I was told that they were the original people that owned the restaurant when I lived in Michigan. I am afraid that Jon Lum has probably retired because, he was already pretty old prior to my moving to Florida. I definitely am going to try the recipe that you posted as I have eaten Detroit Almond Chicken before and I like it too.
You need to try Almond Chicken from alums on Van Born Rd in Dearborn Heights Michigan. They have a total different sauce. Their Almond Chicken is the best that I have had anywhere. I have lived in Florida for the past 36 years. Whenever I go back to Michigan I always get a few orders for my family and I. I wish that I would have tried to get the recipe years ago when I knew the owner very well. My children and I lived a block away from the restaurant for about 15 years. I did try to call the restaurant after reading your recipe for their secret recipe. There was no way that the young lady on the phone was going to share that recipe with me lol. The restaurant used to be Jon Lums carry out. Now it’s Lums something else that I don’t remember lol. If you happen to figure out their almond chicken recipe please share it with me.
Hi Sheila! I’ll ask my contacts there!
have got to try this Love ABC
Let us know when you do!