Chickens with Almonds and Garlic

by Sally Mae
(Mayrland)

Get Ready with the Following:

2 Whole skinless boneless - chicken breasts
1 1/2" ginger root slice - minced
1/2 ts Sugar
1 ts Cornstarch
2 tb Chicken stock
2 tb Soy sauce
1 Garlic cloves - minced
1 Egg
1 tb Rice wine
1 cup Almonds; ground
6 cup Peanut oil

How Do I do this?

Glad You Asked:

Clean the chicken and dry with paper towels. Cut into strips 1/2" wide by 3" long.

Stir soy sauce, rice wine, chicken stock, sugar, cornstarch, ginger, and
garlic together. Place chicken in marinade, turning to coat.
Marinate at least one hour, turning chicken after half an hour.
Remove chicken from marinade and drain on paper towels.
Beat egg slightly with 1/2 teaspoon water.
One by one, dip chicken pieces in egg and roll in the almonds to coat.
Let almond coated pieces set 15 minutes. Heat oil to 350. Fry chicken
pieces in batches one layer deep until crisp, golden brown. Be sure to let
oil come back up to 350 between batches. Drain on paper towels and serve at once.