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Almond-Crusted Chicken


Almond-Crusted Chicken
½ pound boneless chicken breasts, cut into one-inch cubes
1 Tablespoon dark soy sauce
1 Tablespoon white wine
1/4 teaspoon each ground white pepper, ground ginger, and garlic powder mixed together
1 scallion, minced
5 sprigs fresh Coriander, minced
½ cup almond slivers
1 cup vegetable oil

1. Mix chicken pieces with soy sauce, wine, sugar, and the spice mixture and marinate for twenty minutes. Then toss with the almond pieces and set aside for half an hour.
2. Roll the chicken in the almonds and let it rest another half an hour,
3. Heat a medium-size pot with the oil, and fry the chicken rolls until golden, and then drain them on paper towels. Serve on a pre-heated platter, each chicken cut in half on an angle.

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