Crispy Almond Chicken

 chicken thighs, cut into 2 inch pieces

1 Tbsp soy sauce

1 egg

1 tsp ginger, grated

1 garlic clove, grated

1 green onion, chopped (for garnish)

8 oz shiitake mushrooms, stemmed and cut into slices

flour (for dredging the chicken)

1/1/4-1/3 cup sliced almonds, toasted

1 1/2 cups chicken stock

1 Tbsp oyster sauce

1 tsp dark soy sauce

1/4 tsp white pepper

1 tsp sesame oil

1 Tbsp corn starch combined with 1 Tbsp cold water to make slurry

bed of sliced lettuce (to lay the finished chicken to plate)

1.  Marinate the chicken pieces in a large bowl with soy sauce and egg.  Set aside.

2.  In a dry skillet toast the almond slices for about 4 minutes. Set aside.

3.  In a skillet or air fryer, dredge the marinated chicken pieces in flour and fry until golden brown. Set aside.

4.  In a Cast Iron Skillet combine 1 Tbsp vegetable oil and saute the ginger and garlic for 30 seconds. Lower the heat and add the sliced mushrooms, cook for 2-3 minutes.  Stir together. Add the chicken stock, oyster sauce, dark soy sauce, white pepper and sesame oil.  Add the slurry mixture to thicken sauce. Mix all together.  

5.  To a bed of lettuce on a serving plate add the cooked chicken and top with the sauce.  Sprinkle with toasted sliced almonds and sliced green onions.  Serve.

Recipe:  Flolum