Chinese Crispy Almond Duck

lvdkeyes · #1 (**permalink**) October 2nd, 2008, 03:06 AM

I am looking for a recipe for Chinese Crispy Almond Duck. It has a fairly thick coating of finely chopped almonds on the top. Can anyone help me?

Kitchen Witch · #2 (**permalink**) October 2nd, 2008, 10:35 AM

Deep Fried Almond Chicken

2 whole skinless boneless chicken breasts
2 tablespoons soy sauce
1 tablespoon rice wine
1/2 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons chicken stock
1 1/2" ginger root slice -- minced
1 garlic cloves -- minced
1 egg
1 cup almonds -- ground
6 cups peanut oil

1. Pat chicken dry with paper towels. Cut into strips 1/2" wide by 3" long. Stir soy sauce, rice wine, chicken stock, sugar, cornstarch, ginger, and garlic together.

2. Place chicken in marinade, turning to coat. Marinate at least one hour, turning chicken after half an hour.

3. Remove chicken from marinade and drain on paper towels. Beat egg slightly with 1/2 teaspoon water.

4. One by one, dip chicken pieces in egg and roll in almonds to coat.

5. Let almond coated pieces set 15 minutes. Heat oil to 350°F. Fry chicken pieces in batches one layer deep until crisp, golden brown. Be sure to let oil come back up to 350°F between batches.

6. Drain on paper towels and serve at once.

lvdkeyes · #3 (**permalink**) October 6th, 2008, 03:30 AM

Thank you. This sounds good and like it would work with duck breasts too. I will try it.

Kitchen Witch · #4 (**permalink**) October 6th, 2008, 10:27 AM

I hope you enjoy it!

lvdkeyes · #5 (**permalink**) October 7th, 2008, 09:29 PM

I tried this last night with duck breasts cut into strips. I had some trouble getting the almonds to stick, but the flavor was delicious, just what I was looking for. Next time I will use the duck breasts whole and cut into strips after they are cooked. I think, this way, I can get the nuts to stick better. Thank you very much for this delicious recipe.

Kitchen Witch · #6 (**permalink**) October 8th, 2008, 10:23 AM

First of all - I'm glad it is what you were looking for. A few tips - press firmly after dipping in egg coating very well - let set 15 minutes on a tray then place the tray in the freezer to freeze for a bit - maybe 30 - 60 minutes. That should keep the coating on better. Try it that way and let me know.

lvdkeyes · #7 (**permalink**) October 9th, 2008, 12:03 AM

Thanks, I will try that.