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    You are in: Home / Deep-fried / Almond Chicken Recipe
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    Almond Chicken

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on October 13, 2007

      Made this exactly to recipe specifications. Did double the almond and cornstarch mixture and was glad I did otherwise I wouldn't have had enough. Served it with Mean Chef's Perfect Rice Everytime #53520. Made some chicken gravy also so it was like the almond chicken in Chinese restaurants. Very good, although with the deep frying, I would eat it in moderation.

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    • on May 22, 2005

      The recipe doesn't tell you how thickly to slice the chicken - as a result, I sliced mine pretty thinly, and quickly ran out of the coating. I got a few nicely coated and cooked pieces, though, and got an okay photo of them which I've uploaded. I think that using a food processor to finely chop the almonds could be a good idea. If you don't chop them finely enough, they won't stick well. The marinade could use some more flavor. I think that some minced green onion and garlic would help. And freshly ground black pepper. The recipe is good. I think with more edits and additional flavor it could be a 5-star recipe! :)

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    • on April 22, 2005

    • on April 13, 2005

      I prepared this recipe as part of our Adopted Recipe Swap. We really loved the taste that the marinade imparted to the chicken. The combination of crunchy almonds and crispy chicken was simply delicious. You picked a winner with this one!

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    Nutritional Facts for Almond Chicken

    Serving Size: 1 (101 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 266.1
     
    Calories from Fat 129
    48%
    Total Fat 14.3 g
    22%
    Saturated Fat 3.2 g
    16%
    Cholesterol 69.6 mg
    23%
    Sodium 943.9 mg
    39%
    Total Carbohydrate 7.5 g
    2%
    Dietary Fiber 0.9 g
    3%
    Sugars 0.5 g
    2%
    Protein 25.8 g
    51%

    The following items or measurements are not included:

    Chinese wine

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