CHINESE ALMOND CHICKEN

Yes, I know, another chicken recipe.  I seem to have a gazillion of them. Well....here we go again.
Remember when I made my Chicken Chow Mein and I said I would make Almond Chicken?  This is it.
A word please.  I always like to be conscientious when it comes to "frying" food.  For me, it is a once or twice a year treat.  If we ate fried food all the time, that just would not be healthy.  Once in a while won't do too much harm...but now...it has been 3 times this year so far. We have had our "quota" for the year!
Well, how about, maybe... just maybe...one more time this year??  Our kids are coming over for dinner next weekend and guess what they want?  Yup...Gluten Free Fish and Chips...I am outnumbered here...mercy, can some one please send some help??
Onto the recipe:  a couple of weeks ago, it was my DH's birthday and his request for dinner was to have Gluten Free Fish and Chips. The batter for the fish makes a lot of batter.  I decided to ladle 6 big scoops of the batter into a covered bowl to use the next day, rather than throw it away.  Having done this, the next day the batter did look separated, runny and somewhat deflated.  So, I added 8 Tblsp. of Sweet Rice flour to the mixture to get a better consistency.
Once I had cut the boneless, skinless chicken breasts into chunks, I pressed the chicken into the almond meal, then dipped it into the batter, adding to the hot oil.  It was really delicious.  Next time, I want to try dipping the chicken into the batter, then the almond meal -  I think it would give even more of a toasted flavor to the ground almonds. By the way, I got so caught up in frying the chicken, I forgot to take extra pictures...Dang!  But for now here is the recipe:
1 1/4 lbs. skinless boneless chicken, cut into chunks
about 2 cups or 6 soup ladle spoonfuls of leftover "fish" batter, add 8 Tblsp. sweet rice flour to batter mixing well
1/2 cup ground almond meal - season with salt and pepper
Grapeseed oil or another high heat oil
Heat up the oil in a cast iron pan on medium high heat to reach a temperature of 350 degrees.  On my electric  stove it was set at the 6.5 mark. (you will want quite a bit of oil heated, so the chicken is almost covered)
Press the chicken pieces into the almond meal - coating well.
Dip the chicken (in batches) into the batter, and place into the hot oil - away from you.  Cook about 5 minutes on one side, then another 4 minutes on the other side.  It will depend on how thick your chicken chunks are.  Lay onto a wire rack to drain.  Serve with a stir fry of vegetables.  Add lots of vegetables....it will help with the guilt factor!

Ina Gawne
author

10 comments on “CHINESE ALMOND CHICKEN”

  1. Mmmm, yummy! That looks so good! I will have to try it. I do miss Chinese food...still have not found a place that makes it gluten free!

  2. What a great idea to use almond meal, so very yummy indeed! I certainly believe that the veggies will soak up any extra oil and calories from the frying- and don't dare tell me otherwise or I won't be brave enough to try your lovely recipe while I'm dieting!

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March 31, 2012
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