| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Chinese |
Chicken, Chinese |
4 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Flour |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
tb |
Melted butter |
| 2 |
|
Egg yolks |
| 3/4 |
c |
Flat beer |
| 2 |
|
Egg whites |
| 3 |
tb |
Ground almonds |
| 2 |
tb |
Sugar |
| 2 |
lb |
Chicken breasts; thinly sliced |
|
|
Peanut oil for deep frying |
INSTRUCTIONS
1. Mix flour, salt, pepper, butter, egg yolks and beer in bowl. Refrigerate
for 4 hours.
2. Mix almonds and sugar in a bowl.
3. Just before cooking, beat egg whites until stiff, then fold into batter.
4. Heat oil to 350F. Dip chicken in batter and deep fry until golden brown.
5. Drain, slice cross-wise and sprinkle with almond/sugar mixture.
6. Serve on bed of shredded lettuce.
Formatted & Busted by RecipeLu <recipelu@recipelu.com>
Posted to recipelu-digest Volume 01 Number 224 by RecipeLu
<recipelu@geocities.com> on Nov 08, 1997
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”