I have been searching for good almond chicken ever since my old favourite Chinese restaurant closed its doors. The thing is, every place batters theirs in that thick, greasy batter like they use for deep fried shrimp. Lee's (the now-defunct restaurant in question, and no, not Lee Garden's..two totally different places) breaded theirs..they also had the tastiest sauce.
I found one a few weeks ago that was not bad, the sauce was good, but still with the greasy batter.
I tried making it myself once a year or two ago, and it was a close approximation, but the chicken breasts I used were too thick, and the sauce was just lacking something.
Somewhere along the line, recently, something clicked..while doing chicken a few weeks ago, I cut the breasts nice and thin, and made a mental note, "This is how I should do it for almond chicken." And, damned if I can remember what I was reading that inspired me to do it, but I figured I should substitute the water in my sauce recipe with chicken broth.
Damned if I didn't just make the God-damndest best tasting almond chicken I ever made, a really REALLY close second to Lee's, still ranking as the best.
The only drag now is, if I want it, I still just can't go order it, I have to make it myself.
But it is worth it.
And on a side-note, the short season of Heroes sucks! It was just getting good, and the final episode felt so rushed in their need to wrap things up.
posted by Unknown @ 8:17 PM
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