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Fried Almond Chicken Strips
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Prep time includes 1 hour for marinading chicken.

Serves: 4

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Cook Time:
Total Time:

American Meat Entree

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2 whole skinless boneless chicken breasts
2 tablespoons soy sauce
1 tablespoon rice wine
1/2 teaspoons sugar
1 teaspoon cornstarch
2 tablespoons chicken stock
1 1/2" ginger root slice, minced
1 garlic clove; minced
1 egg
1 cup almonds, ground
6 cups peanut oil


  1. Pat chicken dry with paper towels, then cut into strips about 1/2 inch wide.
  2. Prepare marinade by mixing together soy sauce, rice wine, chicken stock, sugar, cornstarch, ginger, and garlic together.
  3. Coat chicken and marinade for one hour (or more). You may wish to turn chicken periodically to make sure it marinades evenly.
  4. Remove chicken from marinade and drain on paper towels.
  5. Beat egg lightly with 1/2 teaspoon water. Dip chicken strips in egg and roll in almonds to coat, then let sit for 15 minutes.
  6. Heat oil to 350 degrees (F) then fry chicken strips in small batches until crisp and golden brown.
  7. Be sure to bring oil back up to temperature between batches. Drain on paper towels to remove excess oil and serve.

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