Get ready to transform your ordinary chicken dinner into an extraordinary culinary adventure! This Deep Fried Almond Chicken (Hang Yan Ja Gai Yuk) is not just a recipe—it's a crispy, golden masterpiece that will have your taste buds dancing with excitement. Imagine perfectly tender chicken encased in a crunchy almond coating that shatters with each delightful bite, bringing together the rich traditions of Chinese cuisine with an innovative twist that will make your family and friends beg for seconds.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 4 chicken breasts, sliced
- 1 cup almond flour
- 1/2 cup cornstarch
- 2 eggs, beaten
- 1 tsp soy sauce
- 1 tsp sesame oil
- Oil for frying
Instructions
- In a large mixing bowl, combine sliced chicken breasts with soy sauce and sesame oil. Marinate for 15 minutes to enhance flavor and tenderize the meat.
- Prepare three separate shallow dishes: one with cornstarch, one with beaten eggs, and one with almond flour.
- Pat chicken slices dry with paper towels to remove excess moisture, which helps coating adhere better.
- Dredge each chicken slice first in cornstarch, shaking off excess. This creates a thin base layer for better adhesion.
- Dip the cornstarch-coated chicken into beaten eggs, ensuring complete coverage.
- Roll the egg-coated chicken in almond flour, pressing gently to create a thick, even coating.
- Heat vegetable or peanut oil in a deep fryer or heavy-bottomed pan to 350°F (175°C). Use a thermometer for precise temperature control.
- Carefully place almond-coated chicken pieces into hot oil, working in batches to avoid overcrowding.
- Fry each piece for 3-4 minutes, turning once, until golden brown and internal temperature reaches 165°F (74°C).
- Remove chicken and drain on wire rack or paper towels to remove excess oil.
- Let chicken rest for 2-3 minutes before serving to allow coating to set and juices to redistribute.
- Garnish with chopped green onions or sesame seeds, and serve with sweet chili sauce or your preferred dipping sauce.
Tips
- Temperature is Key: Always use a cooking thermometer to ensure your oil is precisely 350°F (175°C). This guarantees a crispy exterior without burning.
- Moisture Management: Pat chicken pieces completely dry before coating to ensure the almond flour adheres perfectly and creates a crisp shell.
- Batch Cooking: Fry in small batches to maintain oil temperature and prevent soggy chicken. Overcrowding leads to uneven cooking.
- Resting is Crucial: Let fried chicken rest for 2-3 minutes after cooking to allow the coating to set and juices to redistribute.
- Oil Selection: Use neutral oils with high smoke points like peanut or vegetable oil for the best frying results.
- Coating Technique: Press almond flour gently but firmly to create an even, thick coating that will turn beautifully golden and crisp.
- Serve Immediately: For maximum crunchiness, serve the chicken right after it's done resting, paired with a zesty dipping sauce.
Nutrition Facts
Calories: 453kcal
Carbohydrates: 20g
Protein: 44g
Fat: 22g
Saturated Fat: 3g
Cholesterol: 186mg
