Ingredients
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4 boneless skinless chicken breasts
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8 tablespoons reduced sodium soy sauce
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2 teaspoons ginger
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2 teaspoons salt
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4 teaspoons garlic salt
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10 tablespoons peanut oil
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1 cup blanched almond
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1 bunch fresh parsley
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1 bunch fresh parsley sprig
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1/2 cup toasted almond
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oil (for frying)
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4 eggs
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1/2 cup cold water
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1 cup all-purpose flour
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2 teaspoons salt
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2 teaspoons cornstarch
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3 lemon slices
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12 ounces low fat sweet and sour plum sauce
Instructions
- Cut chicken breasts into thin strips.
- Mix soy sauce, ginger, salt and garlic salt.
- Marinate chicken strips in the soy mixture for 30 minutes.
- In a frying pan or a wok, heat peanut oil to 375°F .
- Fry first amount of (blanched) almonds until golden.
- Drain well and reduce almonds to a powder.
- Prepare frying dough:
- Using a fork, beat eggs.
- Still using a fork, beat in cold water, flour, salt, cornstarch and sugar.
- Dough will be a little lumpy.
- Set aside for 10 minutes.
- Add powdered almonds to dough mixture.
- Dip marinated chicken strips into frying dough/almonds mixture.
- Drain lightly and fry into very hot oil, until golden brown.
- Arrange chicken strips onto a serving plate garnished with fresh parsley sprigs, lemon slices and toasted almonds.
- Serve, coated with plum sauce.