Almond Fried Chicken With Spiced Ginger Sauce Recipe
Summary
Ingredients
| Chicken pieces | 4 1/2 Pound | |
| Parmesan cheese | 2/3 Cup (16 tbs), grated | |
| Breadcrumbs | 1/3 Cup (16 tbs) | |
| Ground almonds | 1/4 Cup (16 tbs) | |
| Eggs | 2 | |
| Milk | 1 Tablespoon | |
| All purpose flour | 1/3 Cup (16 tbs) | |
| Oil | 2 Cup (16 tbs) (For frying) | |
| SPICED GINGER SAUCE | ||
| Grated ginger | 1 Tablespoon | |
| Allspice | 1 Teaspoon | |
| Whole peppercorns | 1 Teaspoon | |
| Mustard seed | 1/2 Teaspoon | |
| Whole Cloves | 1/2 Teaspoon | |
| Dry white wine | 2/3 Cup (16 tbs) | |
| White wine vinegar | 1/4 Cup (16 tbs) | |
| Soy sauce | 3 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Remove skin from chicken pieces.
Pat dry with paper towels.
Combine Parmesan, breadcrumbs, almonds, salt and pepper.
Set aside.
Blend together eggs and milk.
Dip chicken pieces in flour then egg mixture then almond mixture.
Heat oil in frying pan.
Fry chicken pieces in oil, turning to brown all sides.
Fry gently another 10 minutes.
Drain on paper towels and serve hot or cold.
To make Spiced Ginger Sauce, combine ginger and spices in a mortar and pestle and crush lightly.
If you do not have a mortar and pestle, place on a sheet of aluminum foil, fold the foil over and crush with a rolling pin.
Combine white wine, vinegar and soy sauce in a small saucepan.
Add spices and gently heat until boiling.
Boil for 8 minutes then strain.
Pat dry with paper towels.
Combine Parmesan, breadcrumbs, almonds, salt and pepper.
Set aside.
Blend together eggs and milk.
Dip chicken pieces in flour then egg mixture then almond mixture.
Heat oil in frying pan.
Fry chicken pieces in oil, turning to brown all sides.
Fry gently another 10 minutes.
Drain on paper towels and serve hot or cold.
To make Spiced Ginger Sauce, combine ginger and spices in a mortar and pestle and crush lightly.
If you do not have a mortar and pestle, place on a sheet of aluminum foil, fold the foil over and crush with a rolling pin.
Combine white wine, vinegar and soy sauce in a small saucepan.
Add spices and gently heat until boiling.
Boil for 8 minutes then strain.
Chef
