Chinese Almond Chicken Recipe
Servings: 4 people
Calories: 435kcal
Chinese Almond Chicken, aka Detroit Almond Chicken, ABC Chicken or Almond Boneless Chicken, is a dish with fried chicken and mushroom gravy served over iceberg lettuce.
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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.
Video
Nutrition
Calories: 435kcal | Carbohydrates: 29g | Protein: 33g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 176mg | Sodium: 1315mg | Potassium: 800mg | Fiber: 2g | Sugar: 1g | Vitamin A: 535IU | Vitamin C: 15.9mg | Calcium: 96mg | Iron: 3mg
