Ingredients:
1 (1 lb) boneless skinless chicken breasts, cut into 1 1/2-inch cubes
vegetable oil, to deep fry
1 egg whites
1/2 teaspoon soy sauce
1/4 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon white pepper
1 pinch ground cinnamon
1 pinch ground cloves
3/4 cup flour
3/4 cup chicken broth or 3/4 cup water
2 tablespoons cornstarch
1 teaspoon salt
1 teaspoon baking soda
1 cup toasted slivered almonds
1/2 teaspoon almond extract
Directions:
In medium bowl, mix together egg white, soy sauce, salt, sugar, pepper, cinnamon, and cloves; stir chicken pieces into mixture.
Marinate, covered, in the refrigerator for 20 minutes.
Mix together the flour, chicken broth, cornstarch, 1 teaspoon salt, the baking soda, almonds and almond extract; stir chicken into batter until well coated.
In wok, heat 1 1/2-inches oil to 350 F.
Fry chicken pieces, about fifteen at a time, turning frequently, until light brown (2-3 minutes); drain on paper towels.
Increase oil temperature to 375 F.
Fry chicken all at once until golden brown (1 minute); drain on paper towels.
Serve with dipping sauce.
Servings: 3
Time preparation: 30 min.
Time total: 35 min.