Almond Chicken

• 1 cup toasted slivered almonds
• 1 egg white
• 1 lb chicken breast
• 1 tsp baking soda
• 1 tsp plus 1/2 tsp salt
• 1/2 tsp almond extract
• 1/2 tsp sugar
• 1/8 tsp white pepper
• 2 tbsp cornstartch
• 3/4 cup flour
• 3/4 cup water
• Plum sweet 'n sour sauce
• oil

Cut chicken into bite size pieces. Mix egg white, 1/2 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 1/2 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