Brad's Chinese almond chicken

Name: Brad's Chinese almond chicken
Cuisine: American
Ingredients: For the almond gravy; 1/3 cup butter; 1/3 cup flour; 6 Oz package blanched slivered almonds; 1 qt half and half; 1 tsp granulated chicken bouillon; For the chicken; 3 large chicken breasts, cut length wise into 1" strips; 1 cup flour; 1 tbs garlic powder; 2 eggs, beaten; 2 cups panko bread crumbs; Oil for frying; Prepared jasmine rice; Green onions for garnish

wingmaster835 @wingmaster

Sequim Washington

When i was young, this was my favorite thing to get when my family would eat out

Brad's Chinese almond chicken

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wingmaster835 @wingmaster

Sequim Washington

When i was young, this was my favorite thing to get when my family would eat out

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For the almond gravy
1/3 cupbutter
1/3 cupflour
6 Ozpackage blanched slivered almonds
1 qthalf and half
1 tspgranulated chicken bouillon
For the chicken
3large chicken breasts, cut length wise into 1" strips
1 cupflour
1 tbsgarlic powder
2eggs, beaten
2 cupspanko bread crumbs
Oil for frying
Prepared jasmine rice
Green onions for garnish

Cooking Instructions

1

In a dry pan over medium heat, toast almonds. Stir constantly until they brown well and get very aromatic. Set aside to cool.
2

Melt butter in a wok or dutch oven. Add flour and make a roux. Stir constantly until mixture becomes very brown and nutty smelling.
3

Meanwhile add cooled almonds to a food processor and chop fine.
4

Add 2/3 of the almonds to the roux. Also add chicken bouillon. Slowly add cream to the roux in small amounts. Fully incorporate each time. About 3/4 of the qt should be good at first.
5

Keep gravy warm on the lowest setting on the stove while frying the chicken.
6

Heat oil for frying. It should cover about half of the chicken strip in the pan. Use a medium low setting.
7

Mix flour and garlic powder. Place in a bowl. Place egg and panko in separate bowls.
8

Dredge chicken in flour then egg, then panko. Place in hot oil and fry on both sides until panko is golden brown and chicken is cooked through. Drain on paper towels.
9

During this process the gravy will thicken. Mix small amount of cream back in to keep texture creamy
10

Plate rice. Place chicken over the top. Smother in almond gravy. Garnish with more toasted almonds and green onions. I served with a broccoli slaw with snow peas and toasted sesame ginger dressing. Serve immediately. Enjoy

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wingmaster835 @wingmaster

on October 14, 2017 14:50

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.