 |
Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
This is my absolute favourite dish to order when eating out. Hope you enjoy. Ingredients:
4 boneless skinless chicken breasts |
8 tablespoons reduced sodium soy sauce |
2 teaspoons ginger |
2 teaspoons salt |
4 teaspoons garlic salt |
10 tablespoons peanut oil |
1 cup blanched almond |
1 bunch fresh parsley |
1 bunch fresh parsley sprig |
3 lemon slices |
12 ounces low fat sweet and sour plum sauce |
1/2 cup toasted almond |
oil (for frying) |
4 eggs |
1/2 cup cold water |
1 cup all-purpose flour |
2 teaspoons salt |
2 teaspoons cornstarch |
1 teaspoon sugar |
Directions:
1. Cut chicken breasts into thin strips.
2. Mix soy sauce, ginger, salt and garlic salt.
3. Marinate chicken strips in the soy mixture for 30 minutes.
4. In a frying pan or a wok, heat peanut oil to 375°F .
5. Fry first amount of (blanched) almonds until golden.
6. Drain well and reduce almonds to a powder.
7. Prepare frying dough:.
8. Using a fork, beat eggs.
9. Still using a fork, beat in cold water, flour, salt, cornstarch and sugar.
10. Dough will be a little lumpy.
11. Set aside for 10 minutes.
12. Add powdered almonds to dough mixture.
13. Dip marinated chicken strips into frying dough/almonds mixture.
14. Drain lightly and fry into very hot oil, until golden brown.
15. Arrange chicken strips onto a serving plate garnished with fresh parsley sprigs, lemon slices and toasted almonds.
16. Serve, coated with plum sauce.
|
|