Hey foodies! Today I’m super excited to share one of my absolute favorite Chinese-American recipes – Almond Chicken! This dish, also known as Detroit Almond Chicken, ABC Chicken, or Almond Boneless Chicken, is seriously to die for. I’ve been making this for years and my family literally begs for it weekly.
Sometimes called “war su gai” in Chinese restaurants, this dish features crispy battered chicken topped with a rich brown gravy and crunchy almonds. It’s way easier to make at home than you might think!
What is Almond Chicken?
Almond Chicken is a popular Chinese-American dish that originated in Detroit’s Chinese community. Unlike some other Chinese chicken dishes this one features
- Tender chicken pieces coated in a light, crispy batter
- A savory brown gravy that’s not too thick
- Toasted sliced almonds for amazing crunch
- Typically served over a bed of iceberg lettuce and steamed rice
The combination of textures – crispy chicken, smooth gravy, crunchy almonds, and fresh lettuce – is what makes this dish so special!
Ingredients You’ll Need
For the Chicken:
- 1 pound boneless, skinless chicken breasts
- 2 eggs
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon baking powder
- Vegetable oil for frying
For the Gravy:
- 2 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 2 tablespoons cornstarch mixed with 3 tablespoons cold water
- 1 clove garlic, minced
- 1/2 teaspoon ginger, grated
For Serving:
- 1/2 cup sliced almonds, toasted
- 2 green onions, sliced
- 1 head iceberg lettuce, shredded
- Steamed white rice
Step-by-Step Instructions
Preparing the Chicken
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Butterfly the chicken breasts: Cut them horizontally to make them thinner, then cut into 2-inch pieces. This helps them cook faster and more evenly.
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Make the batter: In a bowl, whisk together eggs, cornstarch, flour, salt, white pepper, and baking powder. The batter should be thick but still able to coat the chicken pieces.
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Heat the oil Pour about 2 inches of vegetable oil into a deep pan or wok. Heat to 350°F (175°C). If you don’t have a thermometer test by dropping a small amount of batter in – it should sizzle and float immediately.
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Coat and fry: Dip each chicken piece in the batter, letting excess drip off, then carefully add to hot oil. Don’t overcrowd the pan! Fry in batches if needed.
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Cook until golden: Fry for about 4-5 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
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Drain: Remove chicken and place on paper towels to drain excess oil.
Making the Gravy
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Prepare the base In a saucepan combine chicken broth soy sauce, oyster sauce, sugar, garlic, and ginger. Bring to a simmer over medium heat.
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Thicken the gravy: Slowly stir in the cornstarch slurry (cornstarch mixed with water) while continuously stirring. Cook for 2-3 minutes until the gravy thickens to your desired consistency.
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Taste test: Adjust seasonings if needed. The gravy should be savory and flavorful, but not overpowering.
Toasting the Almonds
- Toast almonds: In a dry skillet over medium heat, toast the sliced almonds until lightly golden and fragrant, about 3-4 minutes. Watch carefully – they burn easily!
Assembly
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Prepare the base: Line a serving plate with shredded iceberg lettuce.
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Add the chicken: Place the crispy fried chicken pieces on top of the lettuce.
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Pour the gravy: Ladle the hot gravy over the chicken, covering it completely or partially based on your preference.
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Garnish: Sprinkle generously with toasted almonds and sliced green onions.
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Serve: Offer steamed white rice on the side or underneath the lettuce.
Tips for Perfect Almond Chicken
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Oil temperature matters: Too hot and the outside burns before the inside cooks; too cool and the chicken absorbs too much oil.
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Don’t skip the lettuce: The contrast of hot chicken and gravy over cold, crisp lettuce is essential to the authentic experience.
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Fresh almonds: Buy whole almonds and slice them yourself for the freshest flavor, or at least check that pre-sliced almonds aren’t stale.
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Batter consistency: The batter should be thick enough to coat the chicken but not so thick that it becomes doughy when fried.
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Serve immediately: This dish is best enjoyed fresh when the chicken is still crispy and the gravy is hot.
Variations You Can Try
While the classic Detroit-style Almond Chicken is amazing, there are some tasty variations you might wanna experiment with:
Healthier Option
- Bake the chicken instead of frying: After coating, place on a parchment-lined baking sheet and spray with cooking oil. Bake at 425°F (220°C) for about 15 minutes.
- Use low-sodium soy sauce and chicken broth to reduce salt.
Spicy Almond Chicken
- Add 1-2 teaspoons of chili oil or sriracha to the gravy.
- Include some dried red chili flakes when toasting the almonds.
Veggie-Loaded Version
- Add stir-fried vegetables like bell peppers, mushrooms, and snow peas.
- Serve over mixed greens instead of just iceberg lettuce.
Common Mistakes to Avoid
I’ve made almond chicken like a million times, and trust me, I’ve made ALL the mistakes! Here’s what to watch out for:
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Overcrowding the pan: This lowers the oil temperature and makes the chicken soggy instead of crispy.
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Too-thick gravy: The gravy should coat the back of a spoon but still flow easily. If it’s too thick, add a splash of chicken broth.
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Burning the almonds: Seriously, don’t walk away when toasting them! They go from perfect to burnt in seconds.
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Not patting chicken dry: Excess moisture prevents the batter from adhering properly. Pat the chicken pieces dry with paper towels before battering.
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Skipping the rest time: Let the fried chicken rest for about 2 minutes before adding the gravy to maintain maximum crispiness.
Why Make Almond Chicken at Home?
I used to always order this at my favorite Chinese restaurant, but making it at home has serious advantages:
- Freshness: Everything is made fresh, no soggy takeout containers!
- Customization: Adjust the flavors exactly how you like them.
- Cost-effective: Way cheaper than restaurant prices, especially when feeding a family.
- Impressive: Seriously, your friends will think you’re a genius when you serve this.
Perfect Pairings
Almond Chicken is delicious on its own, but if you’re planning a full Chinese-American feast, consider serving it with:
- Egg drop soup or hot and sour soup as a starter
- Crab rangoons or egg rolls as appetizers
- Fried rice or chow mein as additional sides
- Fortune cookies and green tea ice cream for dessert
Storage and Leftovers
If you somehow end up with leftovers (which never happens in my house!), here’s how to handle them:
- Refrigeration: Store chicken and gravy separately in airtight containers for up to 3 days.
- Reheating: For best results, reheat the chicken in a 350°F (175°C) oven for about 10 minutes to re-crisp, then warm the gravy separately on the stovetop or microwave before combining.
- Freezing: Not recommended as the texture of the chicken will suffer.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Chicken thighs will be even more tender and juicy, though slightly higher in fat.
Q: Is almond chicken gluten-free?
A: Not in this traditional recipe, but you can substitute gluten-free flour and tamari for soy sauce to make it gluten-free.
Q: Can I make the components ahead of time?
A: You can prepare the gravy a day ahead and refrigerate. The chicken is best fried just before serving.
Q: What if I don’t have oyster sauce?
A: You can substitute hoisin sauce, though the flavor will be slightly different, or use additional soy sauce with a pinch of sugar.
Final Thoughts
Almond Chicken might seem intimidating at first, but once you try making it at home, you’ll be amazed at how simple it really is! The combination of crispy chicken, rich gravy, and crunchy almonds creates a comfort food dish that’s perfect for weeknight dinners or special occasions.
My family absolutely loves when I make this dish, and I’m betting yours will too! There’s something so satisfying about recreating restaurant favorites in your own kitchen, especially when they turn out even better than takeout.
Happy cooking!
For the almond chicken curry
- 15g/½oz fresh coriander leaves
- 1 tbsp flaked almonds
- To make the almond chicken curry, put the curry leaves, lime leaves, turmeric, cumin, garam masala, star anise, cinnamon, cardamom, fenugreek, dried chilli flakes, amchur, ginger, garlic and almonds into a lidded sauce pan and dry-fry over a medium heat for 1–2 minutes. Add the ghee or coconut oil and fry for another 1–2 minutes. Add the chicken, stir to coat in the spices, and fry for 2 minutes.
- Add the boiling water, tomato purée and ripe tomatoes, and season with sea salt and freshly ground black pepper. Cover and simmer for 20 minutes, or until the chicken is cooked and the tomatoes have broken down to a thick sauce.
- Meanwhile, to make the roasted masala chickpeas with green bean sambol, preheat the oven to 200C/180C Fan/Gas 6.
- Toss the chickpeas, cashews, parsley stalks and green beans in the coconut oil and spices in a roasting tray. Reserve the chopped parsley. Season the chickpeas well with salt and freshly ground black pepper. Roast in the oven for 10–15 minutes, or until the beans are tender and the chickpeas golden-brown.
- Remove from the oven and toss the roasted chickpeas with the chopped parsley, tomatoes, coconut, lime zest and juice and shallot. Season again and keep warm until ready to serve.
- To finish the almond chicken curry, add the spinach for the last few minutes of cooking, until wilted.
- Scatter the almond chicken curry with coriander and flaked almonds and serve alongside the roasted masala chickpeas.
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