Table of Contents

• Bamboo Shoots: A Chef’s Tip
• Ingredient Notes and Substitutions
• How to Make Almond Chicken: Step-by-Step
• Recommended Tools for Success
• Storing and Reheating Your Almond Chicken
• Frequently Asked Questions About Almond Chicken
• Almond Chicken Recipe Card

Bamboo Shoots: Selecting the Best for Your Almond Chicken

When it comes to incorporating bamboo shoots into your *homemade almond chicken*, you’ll find them available in various forms. For this particular recipe, I highly recommend opting for the shredded bamboo shoots. Their delicate size and texture beautifully complement the slivered almonds and the finely cut green onions, creating a harmonious bite. While thin strips of bamboo shoots are also an option, the shredded variety tends to integrate more seamlessly into the dish, offering a more consistent and enjoyable crunch. Always drain them well before adding to your sauce to avoid excess moisture.

(A full list of ingredients and quantities can be found in the recipe card below.)

• Chicken: For this *crispy almond chicken* recipe, boneless, skinless chicken breast or thighs are ideal. Cut them into 1-inch to 2-inch bite-sized pieces to ensure even cooking and a perfect batter-to-meat ratio.
• Marinade: The secret to succulent chicken lies in this simple yet effective marinade. It consists of an egg, a touch of vegetable oil, light soy sauce (which provides saltiness without overwhelming color), cornstarch for tenderizing and binding, kosher salt, and white pepper. White pepper offers a subtle, distinct heat; however, black pepper can be used as an accessible substitute if needed.
• Batter: Achieving that signature crispy texture is all thanks to this expertly balanced batter. It’s made from all-purpose flour, water, vegetable oil, and critically, baking soda. Ensure your baking soda is fresh and potent, as it’s the key leavening agent responsible for the light, airy, and crispy texture of the fried chicken. For an authentic Chinese flavor profile, the batter is seasoned with Chinese Five Spice, adding a complex and aromatic warmth that truly defines this dish.
• Slivered Almonds: While various forms of almonds work, slivered almonds are highly recommended for their delicate shape and optimal crunch when fried. Always start with raw almonds, as you’ll be toasting and salting them yourself to control the flavor and crispness, which are vital for this *almond chicken recipe*.
• Green Onions: These add a fresh, pungent bite and vibrant color. If unavailable, chives or even thinly sliced ramps can make a suitable substitute, though the flavor profile will vary slightly.
• The Savory Sauce: This thick, sticky, and utterly delicious sauce brings the entire dish together. It starts with chicken stock as its base, echoing the savory notes of the meat. Key components include:
  • Bamboo Shoots: Primarily included for their distinctive crunchy texture, they add a refreshing element to the sauce. Water chestnuts make an excellent substitute, offering a similar textural contrast.
  • Cold Water & Cornstarch (Cornstarch Slurry): Whisked together, this creates a cornstarch slurry, essential for thickening the sauce to its desired sticky consistency. It’s crucial to use cold water to prevent the cornstarch from clumping, ensuring a smooth and glossy finish.
  • Dark Soy Sauce: This contributes a deeper, richer color and a more complex, slightly sweeter flavor to the sauce. If you don’t have dark soy sauce, light or regular soy sauce can be used, though the final color and depth of flavor may be slightly lighter.

1. Prepare the Chicken & Marinate: Begin by cutting your chicken breast or thighs into uniform 1-2 inch bite-sized pieces. In a medium bowl, whisk together all the marinade ingredients until well combined. Add the cubed chicken to the marinade, tossing thoroughly to ensure every piece is evenly coated. Let the chicken marinate for at least 30 minutes at room temperature, or up to 24 hours in the refrigerator for maximum tenderness.
2. Craft the Sticky Sauce: In a small saucepan, combine the chicken stock, shredded bamboo shoots, and dark soy sauce. Bring this mixture to a gentle boil over medium heat. While it’s heating, prepare your cornstarch slurry by whisking together cold water and cornstarch in a separate small bowl until completely smooth. Once the sauce mixture is boiling, slowly pour in the cornstarch slurry while continuously stirring. Add the green onions. Continue to simmer for about one minute, stirring constantly, until the sauce thickens to a glossy, sticky consistency. Taste and adjust seasoning as needed, adding more soy sauce or a pinch of salt if desired. Keep warm.
3. Toast the Almonds to Golden Perfection: Heat 1 1/2 cups of vegetable oil in a wok or large, deep skillet to 350°F (175°C). Once the oil reaches temperature, carefully add the slivered almonds. Fry them for a short period, stirring constantly, until they turn a beautiful golden brown. This usually takes only 1-2 minutes, so watch them closely to prevent burning. Using a slotted spoon, transfer the fried almonds to a plate lined with paper towels to drain any excess oil. Immediately sprinkle them with a pinch of salt while they are still hot to enhance their flavor.
4. First Fry for Even Cooking: While the oil is still at 350°F, prepare your batter. In a clean bowl, whisk together the all-purpose flour, water, vegetable oil, cornstarch, baking soda, Chinese Five Spice, and kosher salt until a smooth, lump-free batter forms. Remove the marinated chicken from its bowl, allowing any excess marinade to drip off. Add the chicken pieces to the prepared batter and toss until each piece is fully coated. Carefully add the battered chicken to the hot oil in batches, ensuring you don’t overcrowd the wok. Fry until the chicken is lightly golden brown, approximately 2 minutes for 1-2 inch pieces. Transfer the partially fried chicken to a paper towel-lined plate to drain. Repeat with remaining chicken until all pieces have had their first fry.
5. Second Fry for Ultimate Crispiness: Once all the chicken has been fried once, increase the oil’s temperature to 375°F (190°C). Return all of the partially fried chicken back into the wok for the second fry. This higher temperature flash-fries the exterior, making it incredibly crispy. Fry for an additional two minutes, or until deeply golden and extra crunchy. Remove the chicken from the wok and transfer it to a fresh paper towel-lined plate. Keep it covered loosely to retain warmth and crispiness until you’re ready to serve.
6. Serve and Enjoy Your Homemade Almond Chicken: Arrange the crispy fried chicken pieces on a large serving platter. Spoon a generous amount of the warm, sticky sauce over each serving. Finally, sprinkle the crunchy toasted almonds liberally over the sauced chicken. Serve immediately, ideally with steamed rice or noodles, and savor the exceptional flavors and textures of your homemade *almond chicken*.