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| Serves: | 4 |
| Prep Time: | 30 Min |
| Cook Time: | 30 Min |
Ingredients
| CHICKEN | |
| 2 | boneless chicken breasts cut in half to make four. |
| oil for frying | |
| BATTER INGREDIENTS | |
| 1 c | flour |
| 1/2 c | water |
| 1/2 c | milk |
| 1 tsp | salt |
| 2 Tbsp | baking powder |
| GRAVY INGREDIENTS | |
| 1 can(s) | chicken broth |
| 1 c | water |
| 1 pinch | salt |
| 2 | chicken bouillon cubes |
| 3 tsp | soy sauce, dark |
| 2 Tbsp | corn starch |
| 2 | egg yolks |
| 1 | green onion, sliced |
| RICE | |
| 4 | servings instant rice |
Directions
 1
Start by slicing the two chicken breasts in half to make four total pieces. Beat the chicken slightly to make it a little thin and more tender. Set aside. |
 2
In a large bowl mix flour, salt, water, milk and baking powder, whisk till smooth. |
 3
Dip chicken in the batter and coat, drop in to hot oil and cook until golden brown (on low-medium), around 5 minutes each side. Make sure your oil isn’t to hot! |
 4
While your chicken is cooking, put chicken broth, bouillon, half of sliced green onion, soy sauce, pinch of salt. Heat until almost boiling, mix cornstarch with a few tablespoons of water, mix until smooth. Add to the broth and stir, don’t let it stick to bottom of pan. Temper egg yolks and mix into gravy and simmer on low, while you finish other stuff. |
 5
Make rice and prepare plates, Slice chicken in to pieces, add your rice, top both with gravy and green onion. Now you should use sprinkle of chopped almonds on top also but I didn’t have any. |
 6
One more picture it was so good! Very, very similar to the almond boneless chicken I used to get at Chinese restaurants back when I lived in Michigan. |
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