I grew up in Detroit and have rarely been able to order this dish outside of the Detroit metro area. Hence the reason why I call it "Detroit Style." This Asian American recipe is mostly found in American Chinese Restaurants. The only real reason this dinner recipe is called Almond Chicken is because of the toasted slivered almonds on top - which is really more than a garnish.
Ingredients
Sauce
- 1 Cup chicken stock
- 2 teaspoons soy sauce
- 2 teaspoons dry Sherry
- 2 teaspoons Hoisin sauce
- 1/8 teaspoon salt
- 1 Tablespoon cornstarch
- 1 Tablespoon cold water
Batter
- 1 Cup all purpose flour
- 1 Cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 1 1/4 Cup light beer, seltzer or soda water
- 1 egg
- 1/4 Cup toasted slivered or sliced almonds
- 1/4 Cup green onion tops, sliced super thin
- 4 large chicken breasts, whole and cut in half lengthwise
- 1 Cup seasoned flour with salt and pepper
Procedure
- Whisk together all of the sauce ingredients and bring to a boil in a small saucepan. Add slurry to thicken. Set aside for later.
- For the batter, whisk together all the batter ingredients, Add the egg and beer and whisk until no lumps remain.
- Heat about 2 inches of canola oil to 350º F.
- Dredge the chicken pieces in the seasoned flour, shaking off excess flour.
- Then drop into the wet batter and let the excess drip off. Carefully, drop the chicken into the hot oil. Continue with each piece of chicken.
- Cook until golden 2-3 minutes on each side. Drain on a wire rack.
- Cut chicken into slices, place on platter, drizzle with sauce and garnish with toasted almonds and green onions, chopped. Serve with white rice.
- Dredge the chicken in the seasoned flour and then into the batter.