Chinese Almond Chicken Recipe Detroit Almond Chicken

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CHINESE ALMOND CHICKEN RECIPE



Chinese Almond Chicken Recipe image

This Chinese Almond Chicken is just like your favorite dish at your local Chinese restaurant except that it's Paleo! Almond fried chicken is allergen-free and delicious.

Provided by Maya

Categories     Main Course

Time 20m

Number Of Ingredients 19

4 medium Chicken breasts ((flattened to 1/4 inch thickness))
1 cup Tapioca flour
1/4 cup Sparkling water
1 large Egg
1 pinch Sea salt
Refined coconut oil ((for frying - refined doesn't have a coconut flavor))
6 tablespoons Tapioca flour
3 tablespoons Water
3 cups Chicken broth
3 tablespoons Ghee
2 tablespoons Coconut aminos
1/4 teaspoon Almond extract
1 Chicken bouillon cube
Sea salt ((to taste))
Black pepper ((to taste))
Iceberg lettuce ((shredded))
Sliced almonds
Green onions ((sliced))
Hot Chinese mustard ((essential for the full flavor profile))

Steps:

  • To make the gravy: In a large saucepot over high heat whisk the tapioca starch and water together. Stir in the remaining ingredients and bring to a boil. Once boiling reduce heat and keep warm.
  • Fry the chicken: Flatten the chicken breasts. Whisk together the batter ingredients until smooth. In a large wok over high heat, heat about 1/2 - 3/4 cup of refined coconut oil until very hot. Working in batches, dip the chicken into the batter and allow a bit of the excess to drip off before dropping it directly into the hot oil. Give the chicken a little nudge with a wooden spoon to loosen any bits that are stuck to the bottom of the pan. Let fry about 5 minutes per side until crispy and golden. Remove and drain on paper towels, repeat with remaining chicken. You can also cook the chicken using an air fryer.
  • Assemble the dish: Place a bed of shredded lettuce on a plate and top with the hot chicken, pour gravy over top and top with almonds, green onions, and mustard.

Nutrition Facts : Calories 407 kcal, Carbohydrate 39 g, Protein 27 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 154 mg, Sodium 1221 mg, Sugar 1 g, ServingSize 1 serving

CHINESE ALMOND CHICKEN



Chinese Almond Chicken image

Make and share this Chinese Almond Chicken recipe from Food.com.

Provided by BakinBaby

Categories     Poultry

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 chicken breast (cut into small cubes)
2 garlic cloves (minced)
1 teaspoon gingerroot (minced or grated)
3 tablespoons soy sauce
1 teaspoon cornstarch
4 ounces almonds (slivered or halved)
4 ounces snow peas (sliced)
5 ounces water chestnuts (drained and sliced) or 5 ounces bamboo shoots (drained and sliced)
1 teaspoon cornstarch
1/4 cup chicken broth
1/4 cup sherry wine or 1/4 cup white wine
2 teaspoons sugar

Steps:

  • Marinade chicken pieces in garlic,ginger,soy and cornstarch for 15 to 20 minute.
  • Mix sauce ingredients together in small bowl, set aside.
  • Heat wok with 1 tablespoons oil and stir fry almonds until lightly browned; set aside.
  • Heat wok with 1 tablespoons oil; add water chestnuts and snow peas and stir fry for 30 seconds, remove and set aside.
  • Heat wok with 2 tbsp oil and stir fry chicken pieces until they turn white and firm ( about 2 minutes).
  • Add cooked vegetables and almonds to cooked chicken in wok; mix and add sauce mixture.
  • Stir together until sauce thickens slightly.
  • Serve with rice or noodles.

Nutrition Facts : Calories 376.5, Fat 19.4, SaturatedFat 2.2, Cholesterol 23.2, Sodium 936.8, Carbohydrate 23.1, Fiber 5.5, Sugar 7.3, Protein 17.4

CHINESE ALMOND CHICKEN



Chinese Almond Chicken image

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.

Provided by Jessica Formicola

Categories     Main Course     Main Dish

Time 55m

Number Of Ingredients 17

2-4 chicken breasts (depends on size)
Salt and pepper
1 cup cooking sherry
4 tablespoons cornstarch
4 tablespoons water
3 cups chicken broth
8 ounces sliced shiitake mushrooms
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

Steps:

  • Place 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 salt and pepper and cover with cooking sherry. Set aside until ready to cook, a minimum of 30 minutes.
  • In bowl, whisk together 4 tablespoons cornstarch with 4 tablespoons water until smooth.
  • In a heavy bottom sauce pan, heat chicken broth, shiitake mushrooms, dark soy sauce, 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 flour, baking powder and 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 oven to 350 degrees. Heat 1 inch of vegetable oil in a large heavy bottom skillet over medium-high heat.
  • Lightly coat each chicken breast in flour and then dredge in egg batter. Carefully lower into hot oil. Depending on size, chicken will take from 5-7 minutes per side. Remove to a 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 degrees. If the outside is cooking faster than the inside, remove and place into the oven to continue cooking.
  • For plating, create a bed of iceberg lettuce, top with a piece of chicken, mushroom gravy, scallions and Chinese rice noodles.
  • If you've tried this recipe, come back and let us know how it was!

Nutrition Facts : Calories 435 kcal, Carbohydrate 29 g, Protein 33 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 176 mg, Sodium 1315 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

CHINESE ALMOND CHICKEN



Chinese Almond Chicken image

Hope this helps! Tender chicken, vegetables, and fried almonds, bathed in a soy based sauce, tastes just like a Chinese restaurant favorite.

Provided by MELANIEB211

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 6

Number Of Ingredients 14

3 tablespoons soy sauce
¾ teaspoon salt
1 teaspoon cornstarch
2 teaspoons sherry
3 pounds chicken, skin removed, meat removed from bones and cut into bite sized pieces
1 ½ cups peanut oil for frying
1 cup blanched almonds
⅓ cup sliced mushrooms
½ cup diagonally sliced bamboo shoots
½ cup diagonally sliced celery
¼ cup thinly sliced onion
10 whole water chestnuts, thinly sliced
¼ cup peanut oil
⅓ cup chicken stock

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.

Nutrition Facts : Calories 522.2 calories, Carbohydrate 6.9 g, Cholesterol 99.6 mg, Fat 38.6 g, Fiber 2.4 g, Protein 35.8 g, SaturatedFat 7.4 g, Sodium 847.3 mg, Sugar 1.4 g

CHINESE ALMOND CHICKEN RECIPE - (4/5)



Chinese Almond Chicken Recipe - (4/5) image

Provided by á-39535

Number Of Ingredients 22

Sauce:
2 boneless skinless halved chicken breasts
1/2 t salt
1 T dry sherry
4 T cornstarch
3 T water
3 C chicken broth
1 1/2 C sliced mushrooms
1 T butter or margarine
2 t soy sauce
3 T chicken bouillon granules
Batter:
3 T cornstarch
3 T almond flour (or almonds ground to flour consistency)
1/2 t baking powder
1 beaten egg
2 T water
Other optional serving ingredients:
1 C shredded lettuce
1/3 C slivered almonds
1 finely chopped green onion
oil for deep frying

Steps:

  • Season chicken with salt and sherry. Allow to sit for at least 15 minutes. Prepare sauce by whisking together the cornstarch and water in small sauce pan over low heat until smooth. Gradually add the chicken broth and continue to whisk until completely mixed. Add mushrooms, butter, soy sauce, and bouillon granules bring mixture to a boil stirring constantly. Boil 1 minute, then set aside and just keep warm. Prepare the batter by beating together cornstarch, flour, baking powder, egg, and water until smooth. Coat the seasoned chicken in the batter and fry at 375 for 5-7 minutes until golden brown on all sides. Set aside on paper towels to absorb excess oil... or just lightly coat a baking sheet with the oil and bake at 350 for 30-45 minutes. Cut chicken into small strips and lay on a bed of lettuce if using. Sprinkle with almonds and green onions, then spoon sauce over chicken and serve.

WARR-SHU-GAI ALMOND BONELESS CHICKEN



Warr-Shu-Gai Almond Boneless Chicken image

Warr Shu Gai or Almond Boneless Chicken, like chop suey, is a Chinese-inspired American dish. So far as I have been able to determine, it originated in Detroit. It was a favorite dish of my childhood there. Every Cantonese restaurant in the area serves it, but I've never been able to find it outside of Michigan. Descriptions of it to Chinese restaurant personnel elsewhere have been met with blank stares.

Provided by Tonkcats

Categories     Chicken Breast

Yield 4-6

Number Of Ingredients 16

2 whole skinless chicken breasts, boned and cut in half
1/2 teaspoon salt
1 tablespoon dry sherry
4 tablespoons cornstarch
3 tablespoons water
3 cups chicken broth
1 1/2 cups Chopped mushrooms (optional)
3 tablespoons butter
2 teaspoons soy sauce
3 teaspoons chicken bouillon granules
3 tablespoons cornstarch
3 tablespoons flour
1/2 teaspoon baking powder
1 egg, Beaten
1 tablespoon water
vegetable oil, for frying

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.

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