Fried Almond Coated Chicken Filet 杏仁雞柳
Yes, this is the secret ingredient for March. I am submitting this simple and easy, and definitely delicious dish for Weekend Wokking , a world-wide food blogging event created by Wandering Chopsticks to celebrate the multiple ways we can cook one ingredient, Fried alomond coated chicken filet
I bought plenty of almonds for christmas last year, thinking that I would use them all for baking my hubby's favourite cake, The world's best cake. Haha, I only baked once (in fact, I was lazy ). Too much almond left, what to do? Weekend wokking gave me a great challenge this month. Using almond in my food? I rarely do that. But I give it a try.
Here are the ingredients:
Chicken filet, marinated in milk, egg, sugar, peper, salt (Too much milk in fridge, going to expire! Haha)
Ready to coat! I use flour #1, egg (beaten) #2 , almond powder# 3.
Steps for caoting 1->2->3 Then fry at medium heat.
PS: Don't fry at high heat, the almond will be burnt easily!
Once done, place the chicken filet on kitchen paper. In the meantime, soak the salat in ice water for 10 mins.
Drain off excess water, cut into pcs.
Extra: pomegranate from my dear friend, EF. She moved to Oslo but leaving me plenty of good stuff! Cheese, filets, ice cream, honey, butter etc. EF, the pomegranate tastes so good! BUT, Ansel doesn't like it.
Salat dressing: Very good olive oil, salt, or any brand of salat dressing.
Indulge in almond? Please feel free to visit Blazing Hot Wok who will summerise our almond recipes!
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