Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, brad's chinese almond chicken. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
This Chinese Almond Chicken is just like your favorite dish at your local Chinese restaurant except that it's Paleo and allergen friendly! Have you ever had Chinese Almond Chicken? Learn how to make this version of a very popular Chinese dish made with boneless chunks of chicken thighs (or chicken breast if desired) marinated in soy.
Brad's Chinese almond chicken is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Brad's Chinese almond chicken is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook brad's chinese almond chicken using 15 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Brad's Chinese almond chicken:
- Prepare For the almond gravy
- Get 1/3 cup butter
- Take 1/3 cup flour
- Make ready 6 Oz package blanched slivered almonds
- Prepare 1 qt half and half
- Make ready 1 tsp granulated chicken bouillon
- Get For the chicken
- Make ready 3 large chicken breasts, cut length wise into 1" strips
- Get 1 cup flour
- Get 1 tbs garlic powder
- Make ready 2 eggs, beaten
- Prepare 2 cups panko bread crumbs
- Prepare Oil for frying
- Take Prepared jasmine rice
- Take Green onions for garnish
Almond Chicken is another winner to add to that list. It was a pretty popular dish starting around a century ago, served alongside egg foo young and chop suey at Chinese restaurants in the U. Season chicken with salt and sherry. Prepare sauce by whisking together the cornstarch and water in small sauce pan over low heat until smooth.
Instructions to make Brad's Chinese almond chicken:
- In a dry pan over medium heat, toast almonds. Stir constantly until they brown well and get very aromatic. Set aside to cool.
- Melt butter in a wok or dutch oven. Add flour and make a roux. Stir constantly until mixture becomes very brown and nutty smelling.
- Meanwhile add cooled almonds to a food processor and chop fine.
- 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.
- Keep gravy warm on the lowest setting on the stove while frying the chicken.
- Heat oil for frying. It should cover about half of the chicken strip in the pan. Use a medium low setting.
- Mix flour and garlic powder. Place in a bowl. Place egg and panko in separate bowls.
- 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.
- During this process the gravy will thicken. Mix small amount of cream back in to keep texture creamy
- 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
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. Michigan's signature Chinese specialty, almond boneless chicken, has a curious, delicious history, writes Tina Caputo. This delicious easy stir-fry recipe features slivered almonds paired with chicken breasts and vegetables. Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
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