Hi, I am Joana. Today, I’m gonna show you how to prepare brad’s chinese almond chicken recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Brad’s Chinese almond chicken Recipe
Brad’s Chinese almond chicken is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Brad’s Chinese almond chicken is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook brad’s chinese almond chicken using 15 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Brad’s Chinese almond chicken:
- Make ready For the almond gravy
- Prepare 1/3 cup butter
- Prepare 1/3 cup flour
- Make ready 6 Oz package blanched slivered almonds
- Take 1 qt half and half
- Take 1 tsp granulated chicken bouillon
- Make ready For the chicken
- Prepare 3 large chicken breasts, cut length wise into 1 strips
- Prepare 1 cup flour
- Get 1 tbs garlic powder
- Make ready 2 eggs, beaten
- Prepare 2 cups panko bread cbs
- Get Oil for frying
- Prepare Prepared jasmine rice
- Prepare Green onions for garnish
Instructions to make Brad’s Chinese almond chicken:
- In a dry pan over medium heat, toast almonds. Stir constantly until they brown well and get very aromatic. Set aside to cool.
- Melt butter in a wok or dutch oven. Add flour and make a roux. Stir constantly until mixture becomes very brown and nutty smelling.
- Meanwhile add cooled almonds to a food processor and chop fine.
- Add 2/3 of the almonds to the roux. Also add chicken bouillon. Slowly add cream to the roux in small amounts. Fully incorporate each time. About 3/4 of the qt should be good at first.
- Keep gravy warm on the lowest setting on the stove while frying the chicken.
- Heat oil for frying. It should cover about half of the chicken strip in the pan. Use a medium low setting.
- Mix flour and garlic powder. Place in a bowl. Place egg and panko in separate bowls.
- Dredge chicken in flour then egg, then panko. Place in sausage oil and fry on both sides until panko is golden brown and chicken is cooked through. Drain on paper towels.
- During this process the gravy will thicken. Mix small amount of cream back in to keep texture creamy
- Plate rice. Place chicken over the top. Smother in almond gravy. Garnish with more toasted almonds and green onions. I served with a broccoli slaw with snow peas and toasted sesame ginger dressing. Serve immediately. Enjoy
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