Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, brad's chinese almond chicken. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Brad's Chinese almond chicken is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Brad's Chinese almond chicken is something which I have loved my whole life.
Brad's Chinese almond chicken step by step. In a dry pan over medium heat, toast almonds. Stir constantly until they brown well and get very aromatic.
To get started with this particular recipe, we must prepare a few components. You can have brad's chinese almond chicken using 15 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Brad's Chinese almond chicken:
- Take For the almond gravy
- Make ready 1/3 cup butter
- Get 1/3 cup flour
- Prepare 6 Oz package blanched slivered almonds
- Prepare 1 qt half and half
- Get 1 tsp granulated chicken bouillon
- Get For the chicken
- Take 3 large chicken breasts, cut length wise into 1" strips
- Make ready 1 cup flour
- Prepare 1 tbs garlic powder
- Take 2 eggs, beaten
- Take 2 cups panko bread crumbs
- Get Oil for frying
- Get Prepared jasmine rice
- Get Green onions for garnish
Born and raised in a suburb of Detroit, she raves about Detroit Style Almond Chicken. Crunchy tempura battered chicken sets on top of wilted lettuce and then gets topped with an almond gravy, sliced almonds, green onions, and hot Chinese mustard. I've been craving this chicken for awhile and knew that I had the perfect batter recipe but just needed to master the sauce. Cook until proper temperature is reached and chicken is no longer pink.
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 hot 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
Add chicken stock, cooked vegetables, and sauce mixture. Remove from heat, add almonds and serve. In this One Detroit report, we learn how a popular Chinese dish – almond boneless chicken – got its start right here in Michigan. To cook it, you will need a wok. Chicken with almonds is ideal for a dinner with friends, even a standing dinner, served alone or with basmati rice.
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