We had it for New Year's Day dinner. Our New Year's style is maybe different than a lot of other folks'. We make something luxurious and eat all the cookies we want afterward. In the sympathetic magic world it would be hoping for a sweet and rich New Year.
Almond Boneless Chicken
Step 1 — Sauce
1 tablespoon cornstarch
1 tablespoon cold water
1 cup chicken broth
2 teaspoons dry sherry
2 teaspoons hoisin sauce
2 teaspoons soy sauce
1/8 teaspoon salt
Dissolve cornstarch in water in small bowl and set aside. Combine broth, sherry, hoisin, soy sauce, and salt in small saucepan and bring to boil over medium-high heat.
Whisk in reserved cornstarch mixture, return to boil, and cook until thickened, about 30 seconds. Remove from heat, cover, and keep warm, stirring occasionally
Step 2 —Chicken
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
Line rimmed baking sheet with parchment paper. Set wire rack in second rimmed baking sheet and line rack with triple layer of paper towels.
Halve chicken breasts horizontally to form 8 cutlets. Pat cutlets dry with paper towels and season with salt and pepper.
Step 3
1/4 cup sliced almonds, toasted
1 cup all-purpose flour
1 cup cornstarch
1 teaspoon garlic powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon pepper
1-1/4 cups lager or pilsner beer
1 large egg, lightly beaten
Finely chop almonds. Whisk almonds and dry ingredients together in large bowl. Whisk in beer and egg.
Step 4
1 cup all-purpose flour
1 teaspoon salt
Working with 1 at a time, dip cutlets into batter to thoroughly coat, letting excess drip back into bowl. Dredge battered cutlets in combined flour and salt to coat, shaking off excess, and place on parchment-lined sheet. Let cutlets sit while oil heats.
Step 5
2 quarts peanut or vegetable oil, for frying
Add oil to large Dutch oven until it measures about 1-1/2 inches deep and heat over medium-high heat to 350°. Working in batches, add half of cutlets to hot oil. Adjust burner as necessary to maintain oil temperature between 325 and 350 degrees.
Fry, stirring gently to prevent pieces from sticking together, until cutlets are golden and register 160°, about 4 minutes, flipping halfway through frying. Transfer to prepared wire rack to cool while frying remaining cutlets.
Step 6
1/2 head iceberg lettuce (4-1/2 ounces), cored and sliced thin crosswise
3 scallions, sliced thin on bias
1/4 cup sliced almonds, toasted
Place lettuce on platter. Cut each cutlet crosswise into 1/2" -thick slices. Arrange slices over lettuce and drizzle with sauce. Sprinkle with scallions and remaining 1/4 cup almonds. Serve.
Serves 6
