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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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Susang October 13, 2007

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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Julesong May 22, 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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Dreamgoddess April 13, 2005
Almond Chicken