ALMOND BONELESS CHICKEN - MICHIGAN STYLE!

Steps:

• Prepare Chicken and batter
• To butterfly chicken breasts, place each breast on a cutting board smooth side down. Remove tender and save for another use. Turn breast over and with the edge of a knife parallel to the cutting board, slice breast in half widthwise almost to the outer edge. keep edge intact and open breast along the fold. Breasts should be fairly uniform in thickness to promote even cooking. Sprinkle with salt and pepper and set aside.
• In a large bowl, whisk together egg, water, oil & milk. Stir in baking soda, baking powder, corn starch and flour until incorporated.
• Make Gravy
• Heat oil in a wok or large skillet over medium-high heat. Add celery and stir fry 2-3 minutes
• Add mushrooms, water chestnuts and bamboo shoots and stir fry 3-5 minutes.
• Add chicken broth, soy sauce, oyster sauce, salt and sugar. Bring to a medium boil, cook about 7 minutes and stir in cornstarch water mixture. Reduce heat to low and simmer, stirring often, until sauce is thickened to gravy consistency (about 5 minutes).
• Keep warm over very low heat.
• Fry Chicken
• Heat oil in a deep fryer or wok to 350 F
• Dip Chicken pieces in batter, letting excess batter drip off.
• Fry breasts, one or two at a time to avoid crowding, until golden brown, 5-7 minutes.
• Remove from oil and drain on paper towels.
• Using a chef's knife or cleaver, cut chicken width[wise into slices about 1/2 inch wide.
• Assemble and serve:
• Arrange lettuce on a platter and top with chicken pieces.
• Spoon gravy on top of chicken.
• Sprinkle with green onions and almonds.
• Serve with steamed rice.