Description
A delicious dish combining tender fried chicken with crispy almonds and a rich, flavorful gravy, served over a bed of crisp lettuce.
Ingredients
Scale
- 2 cups chicken stock
- 1 ½ tablespoons soy sauce
- 1 ½ tablespoons Hoisin sauce
- 1 tablespoon Shaoxing cooking wine
- ½ teaspoon salt
- ½ teaspoon sugar
- 2 tablespoons cornstarch
- 1 tablespoon butter
- 4 chicken thighs (or breasts)
- 1 cup rice flour (plus more for dusting)
- ¾ cup + 1 tablespoon all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon baking powder
- 1 (12-ounce) can beer (or soda water)
- Shredded lettuce
- Toasted sliced almonds
Instructions
- Make the gravy: In a small saucepan, combine chicken stock, soy sauce, hoisin sauce, Shaoxing cooking wine, salt, sugar, and cornstarch. Bring to a boil until thickened, then stir in butter and keep warm.
- Pound chicken thighs to ¼-inch thick or butterfly breasts.
- Dry chicken with a paper towel and dust with rice flour.
- In a medium bowl, combine rice flour, all-purpose flour, sugar, and baking powder. Whisk in beer until combined.
- Heat oil to 350°F. Dip chicken in batter and fry until golden brown, about 2-3 minutes per side. Drain on wire rack.
- Serve by placing shredded lettuce on a plate, cutting chicken into slices, adding it on top, sprinkling with almonds, and ladling on gravy.
Notes
Ensure chicken is dry before dusting with flour for better batter adherence. Use a thermometer for the oil to achieve a crispy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg