2 whole boneless skinless chicken breasts and cut in half, so you will yield 4 pieces.
½ teaspoon salt
½ teaspoon white pepper
3 cups chicken broth, homemade or store bought
1 teaspoon soy sauce
1 cube chicken bouillon
2 tablespoons of amaretto or almond syrup
a dash of almond extract
TO MAKE A SLURRY:
3 tablespoons cornstarch
3 1/2 tablespoons water
1 C flour
1 ½ C water
½ t each of salt and pepper
a dash of almond extract or amaretto
2 cups shredded lettuce
1/3 cup toasted, slivered almonds
1 green onion, finely chopped (green and white parts)
Oil for deep-frying, as needed
Season chicken with salt and pepper and set aside.
Prepare the sauce:
In a small bowl, mix the cornstarch and water to make slurry, set this aside.
Bring the broth to a boil, and then add the chicken bouillon, soy sauce, amaretto/almond syrup and the almond extract.
Stir until all the ingredients are incorporated. Taste and adjust the seasoning.
Lastly, pour in the slurry, stirring constantly until smooth.
Keep the sauce warm.
Prepare the batter:
Mix all the ingredients until you get a thicker pancake consistency. Adjust the ingredients if necessary.
Dip chicken breast in the batter.
Heat a wok or a pan, add oil for frying. Heat to 370 degrees F.
Fry the coated chicken pieces until golden brown, turning them once. Cook for about 5 minutes.
Drain the chicken on a rack to maintain the crispy texture. You can certainly use paper towel but if you leave the cooked chicken too long on the paper towel, the chicken will become soggy.
Cut the chicken diagonally into strips and place on a bed of shredded lettuce.
Pour a spoon or two of the almond sauce over the chicken and garnish w/ almonds and green onions.
Serve with steamed white rice.