By Griff Fourn

Almond Boneless Chicken

Ingredients

8 servings

For Sauce

1 cupchicken broth

2 teaspoonssoy sauce

2 teaspoonsdry sherry

2 teaspoonshoisin sauce

⅛ teaspoonsalt

1 tablespooncorn starch

1 tablespoonwater

cold

For the Batter

¼ cupalmonds

chopped

1 cupall purpose flour

1 cupcornstarch

1 teaspoonbaking powder

½ teaspoonbaking soda

1 teaspoongarlic powder

1 teaspoonsalt

1 teaspoonpepper

1 ¼ cupbeer

1egg

beaten

Other Ingredients

1 cupall purpose flour

1 teaspoonsalt

4chicken breasts

butterfly sliced

almonds

scallions

peanut oil

Instructions

Making the Sauce

Step 1

Combine chicken broth, soy sauce, sherry, salt, MSG, and hoisin in a medium saucepan over medium-high heat. Stir together.

chicken broth1 cup

soy sauce2 teaspoons

dry sherry2 teaspoons

hoisin sauce2 teaspoons

salt⅛ teaspoon

Step 3

While that is heating up, combine cornstarch and water in a small bowl.

corn starch1 tablespoon

water1 tablespoon

The Chicken

Step 5

Butterfly, then divide the chicken breasts in the two halves. Season both sides of the chicken with Salt, Pepper, and MSG

chicken breasts4

The Batter

Step 6

Combine flour, cornstarch, crushed almonds, baking soda, baking powder, garlic powder, salt, pepper, and MSG in a bowl. Mix and combine.

almonds¼ cup

all purpose flour1 cup

cornstarch1 cup

baking powder1 teaspoon

baking soda½ teaspoon

garlic powder1 teaspoon

salt1 teaspoon

pepper1 teaspoon

Step 7

Add the Beer and Egg to the bowl, mix until fully combined

beer1 ¼ cup

egg1

Frying

Step 9

Dip the chicken into the batter. Let the excess drip off, then dip into the dry flour mix. Set aside, and repeat with all chicken halves.

all purpose flour1 cup

salt1 teaspoon

Serve