Brad's Chinese almond chicken
Brad's Chinese almond chicken

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, brad's chinese almond chicken. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Brad's Chinese almond chicken is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Brad's Chinese almond chicken is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook brad's chinese almond chicken using 15 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Brad's Chinese almond chicken:
  1. Prepare For the almond gravy
  2. Prepare 1/3 cup butter
  3. Prepare 1/3 cup flour
  4. Take 6 Oz package blanched slivered almonds
  5. Get 1 qt half and half
  6. Prepare 1 tsp granulated chicken bouillon
  7. Make ready For the chicken
  8. Prepare 3 large chicken breasts, cut length wise into 1" strips
  9. Make ready 1 cup flour
  10. Make ready 1 tbs garlic powder
  11. Get 2 eggs, beaten
  12. Prepare 2 cups panko bread crumbs
  13. Take Oil for frying
  14. Make ready Prepared jasmine rice
  15. Take Green onions for garnish
Steps to make Brad's Chinese almond chicken:
  1. In a dry pan over medium heat, toast almonds. Stir constantly until they brown well and get very aromatic. Set aside to cool.
  2. Melt butter in a wok or dutch oven. Add flour and make a roux. Stir constantly until mixture becomes very brown and nutty smelling.
  3. Meanwhile add cooled almonds to a food processor and chop fine.
  4. Add 2/3 of the almonds to the roux. Also add chicken bouillon. Slowly add cream to the roux in small amounts. Fully incorporate each time. About 3/4 of the qt should be good at first.
  5. Keep gravy warm on the lowest setting on the stove while frying the chicken.
  6. Heat oil for frying. It should cover about half of the chicken strip in the pan. Use a medium low setting.
  7. Mix flour and garlic powder. Place in a bowl. Place egg and panko in separate bowls.
  8. Dredge chicken in flour then egg, then panko. Place in hot oil and fry on both sides until panko is golden brown and chicken is cooked through. Drain on paper towels.
  9. During this process the gravy will thicken. Mix small amount of cream back in to keep texture creamy
  10. Plate rice. Place chicken over the top. Smother in almond gravy. Garnish with more toasted almonds and green onions. I served with a broccoli slaw with snow peas and toasted sesame ginger dressing. Serve immediately. Enjoy

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