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Chinese Almond Chicken Recipe

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.

Prep Time
35 mins
Cook Time
35 mins
Total Time
55 mins
Servings: 4 people
Calories: 435 kcal
Course: Main Course
Cuisine: Chinese , American

Ingredients

  • 2-4 boneless skinless chicken breasts , depends on size
  • coarse kosher salt & pepper
  • 1 cup dry sherry
  • 4 tablespoons cornstarch
  • 4 tablespoons water
  • 3 cups low-sodium chicken broth
  • 8 ounces Shiitake mushrooms , sliced
  • 2 tablespoons dark soy sauce
  • 3 tablespoons unsalted butter
  • 12 tablespoons all purpose flour , divided
  • 1/2 teaspoon baking powder
  • 2 eggs lightly beaten
  • vegetable oil enough to fill 1 inch of a Dutch oven
  • 1 head iceberg lettuce shredded
  • 1/3 cup sliced almonds
  • 4 scallions ,sliced diagonally for garnish
  • Chinese Rice Noodles

Instructions

    Cup of Yum
  1. 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.
  2. Place in a baking dish large enough for them to fit in a single layer. Season to taste with salt and pepper and cover with cooking sherry. Set aside until ready to cook, a minimum of 30 minutes.
  3. In bowl, whisk together 4 tablespoons cornstarch with 4 tablespoons water until smooth.
  4. In a heavy bottom saucepan, heat the chicken broth, 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.
  5. 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 think 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.
  6. In a shallow dish or bowl place the remaining 6 tablespoons all purpose flour and lightly season with salt and pepper.
  7. 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.
  8. 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.
  9. Place the chicken onto a cutting board and cut using hard strokes and a cleaver. Create a bed of iceberg lettuce, top with a piece of chicken, mushroom gravy, scallions, almonds and Chinese rice noodles.
  10. If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Nutrition Information

Calories 435kcal (22%) Carbohydrates 29g (10%) Protein 33g (66%) Fat 20g (31%) Saturated Fat 7g (35%) Cholesterol 176mg (59%) Sodium 1315mg (55%) Potassium 800mg (23%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 535IU (11%) Vitamin C 15.9mg (18%) Calcium 96mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 435

% Daily Value*

Calories 435kcal 22%
Carbohydrates 29g 10%
Protein 33g 66%
Fat 20g 31%
Saturated Fat 7g 35%
Cholesterol 176mg 59%
Sodium 1315mg 55%
Potassium 800mg 17%
Fiber 2g 8%
Sugar 1g 2%
Vitamin A 535IU 11%
Vitamin C 15.9mg 18%
Calcium 96mg 10%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.