Have you ever had it before? It's my favorite American/Chinese food.

Recipe:

Almond Boneless Chicken

Serves 8

Ingredients

For the chicken:

6 chicken breast halves, butterflied

Salt and pepper to taste

Corn oil for frying, about 2 quarts

For the batter:

1 egg

1½ cups of water

¼ cup corn oil

¼ cup milk

¼ teaspoon baking soda

¼ teaspoon baking powder

1 cup corn starch

1 cup flour

For the gravy:

1½ tablespoons corn oil

1 large celery stalk, diced

⅓ cup canned sliced mushrooms, drained

⅓ cup canned bamboo shoots, drained and roughly chopped

⅓ cup canned water chestnuts, drained

3 cups chicken broth

1½ tablespoons soy sauce

1 tablespoon oyster sauce

¼ teaspoon salt

1 teaspoon sugar

4 tablespoons corn starch, dissolved in 3 tablespoons water

For the garnish:

⅓ cup sliced  or ground almonds, toasted

4 whole green onions, thinly sliced

½ head iceberg lettuce, sliced crosswise

Prepare chicken and batter

1. 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.

2. In a large bowl, whisk together egg, water, oil and milk. Stir in baking soda, baking powder, corn starch and flour until incorporated.

Make gravy

1. Heat oil in a wok or large skillet over medium-high heat. Add celery and stir fry 2-3 minutes.

2. Add mushrooms, water chestnuts and bamboo shoots and stir fry 3-5 minutes.

3. 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).

4. Keep warm over very low heat.

Fry chicken

1. Heat oil in a deep fryer or wok to 350 F.

2. Dip chicken pieces in batter, letting excess batter drip off.

3. Fry breasts, one or two at a time to avoid crowding, until golden brown, 5-7 minutes.

4. Remove from oil and drain on paper towels.

5. Using a chef’s knife or cleaver, cut chicken width-wise into slices about ½ inches wide.

Assemble and serve

1. Arrange lettuce on a platter and top with chicken pieces.

2. Spoon gravy on top of chicken.

3. Sprinkle with green onions and almonds.

4. Serve with steamed rice.