Created by dienia b on February 24, 2020
Step 1: Sprinkle chicken with salt, soy sauce and sherry in ziploc bag
Step 2: Massage every so often
Step 3: Marinate for 15 minutes.
Step 4: While chicken is marinating,
Step 5: Prepare the sauce.
Step 6: Mix together the cornstarch and water in a small saucepan until smooth. Gradually mix in the chicken , soy sauce, and bouillon granules.
Step 7: Bring the mixture to a boil,
Step 8: Stirring constantly.
Step 9: Let boil for 1 minute, and keep warm.
Step 10: To prepare batter:
Step 11: Beat together the cornstarch, flour, baking powder, egg, and water until smooth.
Step 12: Coat each piece of chicken with the batter.
Step 13: Then dredge
Step 14: Let set 15 minutes
Step 15: Heat wok after 10 minutes while chicken setting
Step 16: And add oil to a depth of 1/2-inch.
Step 17: Heat to 375 degrees.
Step 18: Cook coated chicken pieces in oil until they are golden, turning them once.
Step 19: This should take about 5 - 7 minutes. Drain the chicken on a tempura rack if you have one, or on paper towels.
Step 20: Cut the chicken diagonally into strips. Reassemble the strips into chicken breast shapes
Step 21: And place on a bed of shredded lettuce. Sprinkle with ground almonds and flakes almonds and green onion.
Step 22: Spoon the sauce over the chicken and serve.