1. In medium bowl, mix together egg white, soy sauce, salt, sugar, pepper, cinnamon, and cloves; stir chicken pieces into mixture. 2. Marinate, covered, in the refrigerator for 20 minutes. 3. Mix together the flour, chicken broth, cornstarch, 1 teaspoon salt, the baking soda, almonds and almond extract; stir chicken into batter until well coated. 4. In wok, heat 1 1/2-inches oil to 350°F. 5. Fry chicken pieces, about fifteen at a time, turning frequently, until light brown (2-3 minutes); drain on paper towels. 6. Increase oil temperature to 375°F. 7. Fry chicken all at once until golden brown (1 minute); drain on paper towels. 8. Serve with dipping sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
