Almond Boneless Chicken Michigan Style Recipes

Steps:

• 1. Sprinkle chicken with salt and sherry and marinate for 15 minutes. 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,soy sauce, butter and boullion granules. Bring mixture to a boil, stirring constantly. Let boil for 1 minute, and keep warm. To prepare batter: Beat together the cornstarch, flour, baking powder, egg and water until smooth. Coat each piece of chicken with the batter. Heat large skillet or wok and add oil to a depth of 1/2 inch. Heat to 375 degrees. Cook coated chicken pieces in oil until they are golden brown, turning once. This should take about 5-7 minutes. Drain the chicken on a tempura rack if you have one or on a paper towel. Cut the fried chicken in diagonal strips. Reassemble the strips into a chicken breast shape and place on a bed of shredded lettuce. Sprinkle with toasted almonds and green onions. Spoon the sauce over the chicken and serve.

Steps:

• Mix the soy sauce, salt, cornstarch, and sherry in a large bowl. Stir in chicken; cover and refrigerate.
• Heat 1 1/2 cups of the peanut oil in a large, deep skillet. Fry almonds in the oil until golden, about 1 minute. Drain fried almonds on a paper towel.
• Drain all but 3 tablespoons of oil from the skillet. Stir in the mushrooms, bamboo shoots, celery, onion, and water chestnuts. Cook and stir vegetables for 1 minute. Remove from skillet.
• Heat 1/4 cup oil in the skillet. Cook and stir the marinated chicken in hot oil until no longer pink in the center, and the juices run clear, 3 to 5 minutes. Stir in cooked vegetables, chicken stock, and reserved soy sauce mixture; simmer until thickened, 1 to 2 minutes. Stir in fried almonds before serving.

Steps:

• Prepare sauce: In a small saucepan, stir together cornstarch and water until smooth.
• Gradually stir in chicken broth, mushrooms (if desired), butter, soy sauce and bouillon granules.
• Bring the mixture to a boil, stirring constantly.
• Let boil 1 minute. Keep warm.
• Prepare batter: Beat together cornstarch, flour, baking powder, egg and water until smooth.
• Coat each piece of chicken with batter.
• Pour vegetable oil into a large skillet or wok to the depth of 1/2 inch; heat to 375 degrees.
• Cook coated chicken pieces in oil, turning once, until golden -- 5 to 7 minutes.
• Drain on pa per towels.
• Cut chicken diagonally into strips.
• Reassemble strips in chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion.
• Spoon sauce over chicken and serve immediately.
• Makes four to six servings.
• It's been some time since I last made this, but I recall that the batter seemed not quite the same, but the rest is authentic. This can also be made with duck, in which case it becomes Warr Shu Opp.