Emerald Sichuan Pepper Chicken Balls with Almonds
Chicken breast is cut into pieces, deep-fried, then stir-fried with almonds until golden in color.
Ingredients
Chicken breast (frozen or fresh is fine, boneless, cut into small pieces)
Almonds
100 g
Soy sauce (2 tsp used for marinating the meat (dark soy))
3 tsp
White sugar
1 tsp
Starch
1 tsp
Stock
a pinch
Sesame oil
a pinch
Raw oil (for marinating)
a pinch
Instructions
1
Prepare ingredients
Remove the bones from the chicken breast, cut into small pieces, marinate with 2 tsp dark soy sauce and a pinch of raw oil, mix well and set aside.
2
Fry the almonds
First, fry the almonds in warm oil until done, then remove and drain.
3
Fry the chicken balls
When the oil temperature rises above 80°C, drop the marinated chicken pieces into the wok, fry until golden yellow, then remove and drain.
4
Stir-fry together
Then add the almonds and chicken balls back into the wok together, add the seasonings and stir-fry until done.
