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Almond Boneless Chicken

April 6, 2017



2 boneless, skinless chicken breasts
2 teaspoons cooking wine 
¼ teaspoon salt 
¼ cup corn starch for dry coating 
3-4 cup vegetable oil for frying 
1 tablespoon sliced roasted Almond 



¾ cup flour  
½ cup & 2 tablespoons water 
1 ¼ teaspoon baking powder
¼ teaspoon sugar
½ teaspoon oil



¾ cup Ying’s Stir Fry Sauce
dash pepper
1 teaspoon oil
1 tablespoon ground or finely chopped roasted almonds





1. Place chicken breast on cutting board, cut horizontally into 2 thin slices equal in size. Marinate with wine and salt for 30 minutes, then dry coat with starch; set aside.


2. Combine sauce ingredients in a saucepan. Bring to a boil and keep warm.


3. Combine batter mix in a bowl and mix well. Coat chicken with the batter.


4. Heat oil in a wok over medium high heat until 375 degrees; reduce heat to medium, deep fry the chicken about 3-4 minutes on each side or until golden brown.


5. Cool and cut the chicken into 4 to 5 slices. Pour sauce over and sprinkle almonds on top. (Pour sauce right before serving to keep the chicken crispy and for extra crispy, re-fry chicken on high heat for one minute)

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