Almond Chicken

Makes about 20 appetizers

1 whole chicken breast (about 1 pound)
1 egg white
1/2 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon white pepper
3/4 cup all-purpose flour
3/4 cup water
2 tablespoons cornstarch
1 teaspoon salt
1 teaspoon baking soda
1 cup toasted silvered almonds
1/2 teaspoon almond extract
Vegetable oil
Plum Sweet-and-Sour Sauce

Remove bones and skin from chicken breast; cut chicken into 1 1/2-inch
strips. Cut strips crosswise into 1/2 inch slices. Mix egg white, 1/2
teaspoon salt, the sugar and white pepper in medium bowl; stir in
chicken. Cover and refrigerate 20 minutes.
Mix flour, water, cornstarch, 1 teaspoon salt, the baking soda,
almonds and almond extract. Stir chicken into batter until well
coated.
Heat vegetable oil (1 1/2 inches) in wok to 350 degrees. Fry chicken
slices, about fifteen at a time, 2 to 3 minutes or until light brown,
turning frequently; drain on paper towels. Increase oil temperature to
375 . Fry chicken all at one time about 1 minute or until golden
brown; drain on paper towels. Serve with Plum Sweet-and-sour Sauce.


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