Almond Chicken

Yields

Notes:

Ingredients

Directions

Cut chicken into bite size pieces. Mix egg white, ½ tsp salt, sugar and white pepper in a medium bowl; stir in chicken.Cover and refrigerate 20 min.Mix flour, water, cornstarch, 1 tsp salt, baking soda, almonds and almond extract.Stir chicken into batter until well coated.Heat oil (1 ½ inches) in wok to 350 degrees.Fry chicken pieces 2 to 3 minutes or until light brown, turning frequently; draining on paper towels.Serve with plum sweet 'n sour sauce

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