This is a favorite when I make it. Suitable for family and guests, too.Deep fried Almond Chicken
4 halves skinless boneless chicken breast, trimmed of fat
1/2 cup dry sherry
1 teaspoon ground black pepper
6 eggs, separated
2 Tablespoons corn starch
3 cups almond, chopped
salt
vegetable oil
1. Mix sherry and pepper in bowl. Flatten chicken pieces and cut each half into fairly uniformly sized pieces, three or so inches on any side.
2. Coat in sherry mixture and marinate at least 20 minutes. Meanwhile, beat egg whites until frothy but not stiff. Save the yolks for fried rice.
3. Stir corn starch into beaten whites. Heat oil in a wok or a large frying pan until a drop of water just sizzles but doesn't explode (about 325 - 350 degrees).
4. While oil heats, set up your assembly line: chicken, then egg white mix, then almonds closest to the oil.
5. If you want to prepare chicken for frying a little bit ahead, spread a piece of waxed paper near oil. This is especially a good idea if you're working without help. At that point you can cover it and refrigerate for several hours if needed.
6. Remove chicken from marinade one piece at a time. Drain excess, then dip in egg white mix and coat well with almonds. Either lay gently on waxed paper or gently into hot oil.
7. Cook, a few pieces at a time (don't crowd them) until cooked through. Until you get a sense of timing, you may have to test a piece for doneness by slicing in two. Of course then you'll have to eat that piece because it just won't look right!
8. As chicken gets done, drain on paper towels or on rack over paper towels. Sprinkle lightly with salt before it cools too much. Hold in warm oven until all the chicken is done.
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