Now you can skip the trip to Panda Express and easily make their famous Crispy Almond Chicken right in your own kitchen! This simple guide walks you through every step, showing you how to recreate the dish using simple ingredients like chicken breast (or thighs for a juicier option), a crispy coating made with all-purpose and almond flours, and a flavorful sauce featuring sliced almonds and broth.
Almond Chicken! You have to learn this and cook your dinner right away
Description
This recipe delivers amazingly crispy fried chicken thanks to a double-fry method and a perfectly balanced sweet and savory sauce with a hint of spice. It's a guaranteed crowd-pleaser!
Ingredients
Instructions
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Marinate the Chicken
In a large bowl, combine the cut chicken pieces with the marinade ingredients: 1 egg, 1 tsp salt, 1 tsp garlic, and 1 tsp pepper. Mix well until the chicken is fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
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Coat and First Fry
In a separate wide bowl or dish, mix the 300g flour and 100g corn starch for the dry coating. Take the marinated chicken pieces and dredge them through the flour mixture, pressing firmly to ensure a thick, craggy coating. Shake off any excess. Heat your frying oil to () in a deep pot or wok. Carefully place the chicken pieces into the hot oil, working in batches to avoid overcrowding the pot. Fry the chicken for about 4-5 minutes, until it is cooked about 80% of the way through and light golden in color. Remove the chicken and place it on a wire rack or a plate lined with paper towels.
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Prepare the Sauce
While the chicken rests, prepare the sauce. Add a little oil to a separate pan or clean wok over medium heat.
Fry the minced garlic and chilli flakes until the garlic is fragrant (about 30 seconds).
Pour in the sauce ingredients: 4 tbsp low sodium soy sauce, 3 tbsp rice vinegar, 4 tbsp sugar, 3 tbsp ketchup, and 2 tbsp oyster sauce.
Bring the mixture to a simmer, stirring well until the sugar is dissolved.
Stir the corn starch slurry (1 tbsp corn starch mixed with 2 tbsp water) and pour it into the simmering sauce. Stir constantly until the sauce thickens to a glossy consistency.
Reduce the heat to low. Add the almonds and adjust the flavor with more sugar if you prefer a sweeter sauce. Stir in 1 tbsp sesame oil.
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Second Fry and Finish
Increase the heat of your frying oil again to (). The second fry is crucial for achieving that superior crunch.
Return the partially cooked chicken to the hot oil and fry for another 2-3 minutes until it is a deep golden brown and super crispy.
Remove the chicken and quickly drain off any excess oil.
Immediately throw the crispy chicken into the pan with the sauce. Toss quickly and vigorously to coat every piece evenly.
Transfer the chicken to a serving platter. Sprinkle with chopped spring onion, extra almonds, and a dusting of pepper before serving.
Nutrition Facts
- Amount Per Serving
- Calories 330kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 2g10%
- Protein 62g124%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Strictly Adhere to the Double-Fry Method: Fry once to cook (80%), then fry a second time at the same temperature (180∘C) to achieve the required "super crispy" texture.
- Monitor Oil Temperature and Avoid Crowding: Cook in small batches to keep the oil temperature at 180∘C and prevent the coating from becoming greasy.
- Toss the Chicken Quickly and Serve Immediately: Tossing should be fast (under 30 seconds) to coat the chicken, and the dish must be served right away to preserve the crispiness against the thick glaze.