Almond Chicken Recipe With Gravy
Almond Chicken Recipe With Gravy features tender chicken cooked in a savory, creamy sauce made from almonds, garlic, and chicken broth. The dish combines the richness of almond paste with aromatic seasonings, creating a smooth, flavorful gravy that complements the chicken perfectly. Serve over rice or noodles for a complete meal.
Equipment
- Deep frying pan or wok
- Medium saucepan
- Mixing bowls
- Whisk
- Slotted spoon
- Meat thermometer
Ingredients
For the Chicken:
- 1 lb chicken breasts sliced horizontally into thin cutlets
- ¼ cup cornstarch
- Canola or vegetable oil for frying
For the Batter:
- 1½ cups all-purpose flour
- 1½ cups water
- 2½ teaspoons baking powder
- ½ teaspoon granulated sugar
- 1 teaspoon olive oil
- ½ cup cornstarch
For the Gravy:
- 2 packets low-sodium chicken gravy mix
- 2½ cups water
- ½ cup chicken broth
- ½ cup smooth almond butter
- 1 teaspoon salt
- 1 sugar
- 3 tablespoons low-sodium soy sauce
- Optional: 2 tablespoons cornstarch mixed with 2 tablespoons water for a thicker gravy
Instructions
- Coat the chicken cutlets in ¼ cup cornstarch, ensuring an even layer.
- In a medium bowl, whisk together the flour, water, baking powder, sugar, olive oil, and ½ cup cornstarch until smooth. If the batter is too thick, add a little more water to reach a pourable consistency.
- Heat oil in a deep frying pan or wok over medium heat. Dip the cornstarch-coated chicken into the batter, allowing excess to drip off.
- Fry the chicken in batches for 2-3 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
- In a medium saucepan, whisk together the gravy mix, water, and chicken broth over medium-high heat. Add the soy sauce and almond butter, stirring until combined and the sauce thickens.
- For a thicker gravy, stir in the cornstarch slurry and cook for an additional 2 minutes. Slice the fried chicken into strips.
- Pour the gravy over the chicken and garnish with chopped toasted almonds.