Last night of Passover, last chance to enjoy the bargain chicken, last year we ate chicken fried with an almond crust.
This was a recipe of my own, inspired by a one in my Japanese cooking-project book: a pretty dish with fried chicken cubes, some coated with crushed peanuts and some with black sesame seeds. This year, I kept it simple by serving it with roasted, mashed sweet potatoes and a spicy salad of mustard greens and herbs.
Below is my revised recipe. If twice makes a tradition, then how conventional we have become with our kosher for Passover Japanese menu! Maybe next year in Japan…
Almond Fried Chicken
a new tradition
my own recipe
serves 2 to 3
- 1 generous cup blanched, toasted, ground almonds
- 1/4 cup potato starch
- 1 egg white, mixed well with 1 Tablespoon water
- 2 large chicken breasts, about 12 ounces (skinless and boneless)
- oil for deep-frying
Cut the chicken into 1 1/4″ cubes. Put the cornstarch into a large plastic bag. Put the chicken pieces in the bag and shake to coat each piece. Shake off excess starch as you set them on a rack. Let the coated chicken sit for about 10 minutes to allow the potato starch to adhere to the surface. Dip each piece in egg white, then dredge in the almonds to coat, pressing the ground almonds onto the chicken. Fry a few chicken pieces at a time. Heat the oil to 340°F, add chicken, and cook for about 1 minute. Decrease the heat to 320°F and continue cooking for 3 to 4 minutes, until golden brown. Drain on paper towels. Keep them warm in a low oven, 275°F until you finish frying all the chicken pieces.
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