July 17, 2026

Almond Chicken

Name: Almond Chicken
Prep time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 eggs, lightly beaten; 1/4 cup (50 mL) cold water; 1/2 cup (68 g) all-purpose flour; 1/4 cup (34 g) all-purpose flour for dredging; 1 tsp (5 g) salt; 1 cup (128 g) whole blanched almonds, toasted and chopped fine; 1 1/2 lb. (750 g) boneless skinless chicken breasts, cut into 2" strips; 2 tbsp. (30 mL) VH® Soya Sauce; 1 tsp (5 g) fresh ground ginger; 2 cups (500 mL) vegetable oil; 1 jar (341 mL) VH® Cherry Dipping Sauce, warmed

10

Prep Time Minutes
20
Total Time Minutes
11
Number of Ingredients
4
Servings

Tags:

Chicken,
Under 30 min,
Main Dish,
VH,
Summer,
Spring,
Fall,
Winter,
Stove Top,
Asian,
Regional Flavours,
Appetizer

Ingredients

2 eggs, lightly beaten
1/4 cup (50 mL) cold water
1/2 cup (68 g) all-purpose flour
1/4 cup (34 g) all-purpose flour for dredging
1 tsp (5 g) salt
1 cup (128 g) whole blanched almonds, toasted and chopped fine
1 1/2 lb. (750 g) boneless skinless chicken breasts, cut into 2" strips
2 tbsp. (30 mL) VH® Soya Sauce
1 tsp (5 g) fresh ground ginger
2 cups (500 mL) vegetable oil
1 jar (341 mL) VH® Cherry Dipping Sauce, warmed

Directions

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Step one

Combine eggs, water, all-purpose flour and salt. Stir well to form a batter.
Step two

Marinade chicken in VH® Soya Sauce and fresh ground ginger for 30 minutes.
Step three

In a skillet or wok, heat oil to 375°F (190°C).
Step four

Dredge chicken in batches with flour, then dip in batter and deep-fry until golden brown. Drain on paper towel.
Step five

Serve on bed of lettuce with sliced lemon and drizzle with plenty of VH® Cherry Sauce.