Photograph of the finished Almond chicken

China · Gà chiên xào hạnh nhân xốt trắng

Almond chicken

40 min Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 3.1 lb
  • Photograph of Sliced almonds Sliced almonds 12.7 oz
  • Photograph of White button mushrooms White button mushrooms 1.3 lb
  • Photograph of Celery Celery 14.1 oz
  • Photograph of Cornstarch Cornstarch 7.1 oz
  • Photograph of Chicken broth Chicken broth 5 ⅛ cups
  • Photograph of Oil Oil 6 cups
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Toast sliced almonds in a dry pan for 4 minutes, then set aside to crisp.
  2. 2 Slice the chicken breast and marinate it in a mixture of egg whites and cornstarch for 30 minutes.
  3. 3 Fry the chicken at 170 degrees for 3 minutes until the skin is light golden brown, then remove from the pan.
  4. 4 Sauté the button mushrooms and celery for 3 minutes, then pour in the chicken broth.
  5. 5 The sauce for this dish is a light, white sauce; soy sauce is not used to maintain its bright color.
  6. 6 Mix cornstarch until the sauce is thick and smooth, then add the chicken and sprinkle with roasted almonds when serving.

With an appliance

  • Air fryer 35 min

    Replace step 3: spray oil evenly, then heat in a pan at 195 degrees for 10 minutes; the sauce is still being made in the pan.

Start cooking