Contents
- 1 The First Bite
- 2 My Kitchen Adventure
- 3 Why It Works So Well
- 4 A Dish With Many Names
- 5 Ingredients:
- 6 How to Make Crispy Chicken with Sweet Almond Sauce
- 7 Three Tasty Twists on a Classic
- 8 Serving Your Masterpiece
- 9 Storing Your Leftovers
- 10 Fixing Common Problems
- 11 Your Questions, Answered
- 12 Share Your Creation
- 13 Crispy Chicken with Sweet Almond Sauce
The First Bite
I still remember my first taste of that crispy chicken. The crunch gave way to tender, juicy meat. It was all covered in a rich, savory almond gravy. Ever wondered how a simple chicken dinner could feel so special? That meal hooked me for life. The mix of textures and flavors was pure magic. It felt like a warm hug on a plate. I knew I had to learn to make it myself. That quest became a fun kitchen adventure. Now I want to share that joy with you.My Kitchen Adventure
My first try making this dish was messy. I accidentally used too much oil for frying. It splattered a bit on my stovetop. But the final result was still incredibly delicious. This taught me that good food does not need perfection. The effort you put in always matters more. Cooking at home creates real connection and memories. A small mess is just part of the fun story. What cooking mishap turned out okay for you?Why It Works So Well
Two things make this dish a true standout. First, the crispy fried chicken against the soft gravy. Second, the salty soy sauce with sweet almonds. Which flavor combo surprises you the most? The cold, crunchy lettuce adds a fresh crunch too. Every bite is a perfect little balance. It is a true texture and taste adventure. Share your favorite part of the dish in the comments.A Dish With Many Names
This recipe has a cool and fuzzy history. It was created in Chinese-American restaurants. Many believe it first became popular in Detroit. *Did you know it is also called ABC Chicken?* It shows how food traditions blend and grow in new places. This dish is a real American classic with Asian roots. That story is part of what makes it so special. Will you try making this bit of history at home?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless skinless chicken breasts | 2-4 | Depends on size |
| Coarse kosher salt & pepper | To taste | |
| Dry sherry | 1 cup | |
| Cornstarch | 4 tablespoons | |
| Water | 4 tablespoons | |
| Low-sodium chicken broth | 3 cups | |
| Shiitake mushrooms | 8 ounces | Sliced |
| Dark soy sauce | 2 tablespoons | |
| Unsalted butter | 3 tablespoons | |
| All purpose flour | 12 tablespoons | Divided |
| Baking powder | 1/2 teaspoon | |
| Eggs | 2 | Lightly beaten |
| Vegetable oil | As needed | Enough to fill 1 inch of a Dutch oven |
| Iceberg lettuce | 1 head | Shredded |
| Sliced almonds | 1/3 cup | |
| Scallions | 4 | Sliced diagonally for garnish |
| Chinese Rice Noodles | As needed |
How to Make Crispy Chicken with Sweet Almond Sauce
Step 1 Pound your chicken breasts flat. This makes them cook evenly. Soak them in sherry with salt and pepper. Let them sit for half an hour. Step 2 Make your sauce in a saucepan. Mix broth, soy sauce, and mushrooms. Whisk in the cornstarch and water. Cook it slowly until it gets thick. Step 3 Prepare two bowls for the chicken. One has seasoned flour. The other has a thick egg batter. (A hard-learned tip: Your batter must be thick!). Step 4 Heat your oil in a heavy pot. Dredge each chicken piece in flour. Then dip it fully in the egg batter. Fry until golden and crispy. What is the key to a crispy, non-greasy crust? Share below! Cook Time: 20 mins Total Time: 55 mins Yield: 4 servings Category: Dinner, ChickenThree Tasty Twists on a Classic
This dish is so easy to change up. Try a new version to keep it fun. Spicy Kick Add a spoonful of chili garlic sauce to the gravy. It gives a nice warm heat everyone will love. Veggie Power Use big slices of cauliflower instead of chicken. You still get that amazing crunch and flavor. Sweet & Sour Mix in a little orange juice and rice vinegar. It makes a bright, tangy sauce for the chicken. Which creative spin sounds best to you? Vote in the comments!Serving Your Masterpiece
Lay down a cool bed of shredded lettuce. It adds a fresh crunch. Top with the hot chicken and rich gravy. Don’t forget the almonds and scallions! Serve it with simple steamed white rice. Or try it with crunchy chow mein noodles. Both are perfect for soaking up the sauce. A cold lager beer pairs wonderfully. For a non-alcoholic choice, try iced jasmine tea. Both drinks cut through the rich gravy. Which would you choose tonight, a cold beer or sweet tea?
Storing Your Leftovers
Keep this meal fresh in the fridge for three days. The gravy and chicken should be separate. Reheat in the oven to keep the crunch. You can freeze the cooked chicken for a month. Thaw it in the fridge overnight. A quick bake will bring it back to life. Batch cooking? Double the sauce and fry extra chicken. You will thank yourself on a busy weeknight.
Fixing Common Problems
Is your batter sliding off the chicken? Pat the chicken very dry first. This helps the batter stick. Sauce too thin? Mix a little more cornstarch with cold water. Whisk it into the warm gravy. Is your chicken burning but raw inside? Your oil is too hot. Lower the heat next time. My first try was a mess, but I learned. Why does this matter? Getting the oil right makes everything crispy and safe to eat.
Your Questions, Answered
Can I make this gluten-free? Yes! Use tamari instead of soy sauce. Swap the flour for your favorite gluten-free blend. It works great.
Can I prepare parts ahead? Absolutely. Marinate the chicken a day early. You can also make the gravy ahead. Just reheat it gently.
What can I use instead of sherry? Try using chicken broth with a splash of vinegar. It gives a similar tangy flavor.
Can I double this recipe? You can, but fry the chicken in batches. Crowding the pan makes it steam, not fry.
Any other mushroom swaps? Baby bellas are a good swap for shiitake. They are easier to find sometimes. What swaps have you tried at home?
I hope you love this cozy dish. It is a true comfort food classic. Did your family enjoy it? Show me your beautiful plates. Tag Savory Discovery on Pinterest with your photos! I always love to see your kitchen wins. Happy cooking! —Elowen Thorn.
Crispy Chicken with Sweet Almond Sauce
Description
Chinese Almond Chicken, aka Detroit Almond Chicken, ABC Chicken or Almond Boneless Chicken, is a dish with fried chicken and mushroom gravy served over iceberg lettuce.
Ingredients
Instructions
- Place the chicken breasts between two sheets of wax paper or plastic wrap. Using the flat side of a meat tenderizer, pound breasts to approximately 1/2 inch uniform thickness. Pieces may be very large, in this case, cut in half.
- Place in a baking dish large enough for them to fit in a single layer. Season to taste with salt & pepper and cover with dry sherry. Set aside until ready to cook, a minimum of 30 minutes.
- In bowl, whisk together cornstarch with water until smooth.
- In a heavy bottom saucepan, heat the chicken broth, sliced shiitake mushrooms, dark soy sauce, unsalted butter and cornstarch mixture over low heat. Whisk until smooth. Sauce should start to thicken and mushrooms will cook down. Do not bring to a boil, whisk every 2-3 minutes while making the chicken. When it reaches a gravy consistency, remove from heat or place on a “warm” setting.
- In a shallow bowl or pie plate, whisk 6 tablespoons of the flour, baking powder and eggs. This mixture will be very thick. If it is so thick you won’t be able to dredge chicken through it, add a small amount of milk or water, but make sure it isn’t too watery, you want it to stick to the chicken.
- In a shallow dish or bowl place the remaining 6 tablespoons all purpose flour and lightly season with salt and pepper.
- Preheat the oven to 350°F. Heat 1-2 inches of vegetable oil in a large heavy bottom skillet over medium-high heat or 325°F using a deep fry thermometer.
- Remove the chicken from the sherry marinade and lightly coat each chicken breast in the flour and then dredge in the egg batter. Carefully lower into hot oil. Depending on size, chicken will take from 5-7 minutes per side. Remove to a wire rack suspended over baking sheet and place in the oven to keep warm. Continue with remaining chicken breasts. The cooking time can vary considerably depending on the heat of the oil and size of the chicken. Chicken needs to be an internal temperture of 165°F.
- Place the chicken onto a cutting board and cut using hard strokes and a cleaver. Create a bed of shredded lettuce, top with a piece of chicken, mushroom gravy, sliced scallions, sliced almonds, and Chinese Rice Noodles.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.