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| Deep-Fried Almond Chicken
4 whole boneless, skinless chicken breasts
2 tablespoons of soy sauce
1 tablespoon of rice wine
1 packet of Sweet 'n Low
2 tablespoons of chicken stock
1 inch ginger root, peeled and minced
1 garlic clove, minced
1 egg
1/2 cup of almonds, ground
6 cups of peanut oil for frying
Pat chicken dry with paper towels. Cut into strips 1/2 inch wide by 3 inches long. Stir soy sauce, rice wine, chicken stock, sweetener, ginger, and garlic together. Place chicken in marinade; coat well. Marinate at least one hour, turning chicken after half an hour. Remove chicken from marinade and drain on paper towels. Beat egg slightly with 1/2 teaspoon of water. One by one, did chicken pieces in egg and roll in almonds to coat. Let almond coated pieces set 15 minutes. Heat oil to 350ºF. Fry chicken pieces in batches one layer deep until crisp, golden brown. Be sure to let the oil come back up to 350ºF. between batches. Drain on paper towels and serve at once. Serves 4.
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