Chinese Almond Chicken

Ingredients

Tempura Chicken

• 4 medium Chicken breasts (flattened to 1/4 inch thickness)
• 1 cup Tapioca flour
• 1/4 cup Sparkling water
• 1 large Egg
• 1 pinch Sea salt
• Refined coconut oil (for frying – refined doesn’t have a coconut flavor)

Gravy

• 6 tablespoons Tapioca flour
• 3 tablespoons Water
• 3 cups Chicken broth
• 3 tablespoons Ghee
• 2 tablespoons Coconut aminos
• 1/4 teaspoon Almond extract
• 1 Chicken bouillon cube
• Sea salt (to taste)
• Black pepper (to taste)

Toppings

• Iceberg lettuce (shredded)
• Sliced almonds
• Green onions (sliced)
• Hot Chinese mustard (essential for the full flavor profile)

Instructions

1. To make the gravy: In a large saucepot over high heat whisk the tapioca starch and water together. Stir in the remaining ingredients and bring to a boil. Once boiling reduce heat and keep warm.
2. Fry the chicken: Flatten the chicken breasts. Whisk together the batter ingredients until smooth. In a large wok over high heat, heat about 1/2 – 3/4 cup of refined coconut oil until very hot. Working in batches, dip the chicken into the batter and allow a bit of the excess to drip off before dropping it directly into the hot oil. Give the chicken a little nudge with a wooden spoon to loosen any bits that are stuck to the bottom of the pan. Let fry about 5 minutes per side until crispy and golden. Remove and drain on paper towels, repeat with remaining chicken. You can also cook the chicken using an air fryer.
3. Assemble the dish: Place a bed of shredded lettuce on a plate and top with the hot chicken, pour gravy over top and top with almonds, green onions, and mustard.