Recipes for Foods of the Day, Week, and Month

ALMOND CHICKEN – February 16 – National Almond Day

ALMOND CHICKEN – February 16 – National Almond Day

Serves 4

[ingredients title=”Ingredients”]

Chicken

  • Paper towels
  • 4 boneless skinless chicken thighs
  • 2 teaspoons salt
  • ½ cup plus ½ cup almonds
  • 1 12-ounce can light beer
  • 1 cup plus 1 cup flour
  • 1 cup cornstarch
  • 2 teaspoons garlic powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 eggs, beaten
  • 3 quarts vegetable oil

Sauce

  • 1 cup plus ½ cup chicken broth
  • 1 tablespoon white wine
  • 2 teaspoons hoisin sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons cornstarch
  • ¼ cup crushed almonds

Serve

  • Romaine lettuce
  • Whole almonds, optional

[/ingredients]

[directions title=”Instructions”]

Chicken

  1. Using paper towels pat the chicken dry.  Then sprinkle the salt on both sides of the chicken.
  2. Place all of the almonds on a pie tin and roast at 450 degrees Fahrenheit until you can smell them, about 5 minutes. When done chop finely.
  3. Add the beer, ½ of the almonds, 1 cup flour, cornstarch, garlic powder, baking powder, baking soda, and eggs to a large bowl. Whisk until the flour is well mixed in.
  4. In a pie pan add 1 cup flour and the remaining almonds.  Stir with a fork.
  5. Dip the chicken into the in the beer mixture and then dredge in the flour/almond mixture.  Set on a wire rack and let it sit until the oil is hot.
  6. In a large heavy bottomed pan add the vegetable oil and heat to 350-375 degrees Fahrenheit.
  7. Fry the chicken until they are golden brown on the first side then flip, continue cooking until the temperature at the thickest point of the chicken is at least 160 degrees Fahrenheit.  Remove and place on a plate lined with paper towels.  When cool enough to touch cut the chicken into slices.

Sauce

  1. While the chicken cooks add 1 cup chicken broth, wine, hoisin sauce, and soy sauce to a pan over medium-high heat.  
  2. In a microwave-safe bowl add ½ cup chicken broth and heat until it starts to boil.  Remove from the microwave and add the cornstarch and whisk with a fork.
  3. When the chicken broth mixture is starting to boil add the chicken broth/cornstarch mixture and whisk until the mixture has thickened.  Remove from the heat and set aside.

Serve

  1. Line the plates with Romaine lettuce and then place the chicken.  
  2. Add the remaining almonds to the sauce and stir.  Drizzle the sauce over the chicken.
  3. (Optional, add additional whole almonds to the plate)

[/directions]

#recipe, #NationalFoodOfTheDay, #MainCourseOfTheDay, #AlmondChicken, #NationalAlmondDay
 

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