The First Bite That Hooked Me
The crunch of almonds, the silky gravy, the tender chicken—it was love at first bite. My friend served this dish at a cozy dinner party. The flavors danced together like old friends. Ever wondered how you could turn Crispy Almond Chicken with Mushroom Gravy into something unforgettable? It’s all about balance. The crispy coating hugs the juicy chicken, while the gravy adds earthy depth. One bite, and I knew I had to make it myself. What’s a dish that made you stop mid-bite? Share your story below!My Kitchen Disaster Turned Win
My first try? A mess. I burned the gravy and undercooked the chicken. But the almonds saved the day—their toasty crunch hid my mistakes. Home cooking isn’t about perfection. It’s about joy and tiny victories. Even my family didn’t notice the flaws. They just asked for seconds. Now, I laugh at that chaotic dinner. What’s your funniest kitchen fail? Tag a friend who’s survived one too!Why This Dish Shines
– The sherry marinade tenderizes the chicken, adding a subtle sweetness. – Shiitake mushrooms bring a meaty, umami punch to the gravy. Which flavor combo surprises you most? Is it the crispy almonds with silky gravy? Or the tangy scallions on rich chicken? Vote in the comments! The textures play too—crunchy, creamy, and tender in every forkful.A Dish With Roots
This recipe blends Chinese-American and Southern comfort food. The gravy nods to classic Chinese stir-fry sauces. *Did you know shiitake mushrooms were first grown in ancient China?* The crispy chicken? That’s pure Southern charm. It’s a mash-up that feels like home. What’s your favorite fusion dish? Let’s swap ideas!
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Boneless skinless chicken breasts | 2-4 | depends on size |
| Coarse kosher salt & pepper | To taste | |
| Dry sherry | 1 cup | |
| Cornstarch | 4 tablespoons | |
| Water | 4 tablespoons | |
| Low-sodium chicken broth | 3 cups | |
| Shiitake mushrooms | 8 ounces | sliced |
| Dark soy sauce | 2 tablespoons | |
| Unsalted butter | 3 tablespoons | |
| All purpose flour | 12 tablespoons | divided |
| Baking powder | 1/2 teaspoon | |
| Eggs | 2 | lightly beaten |
| Vegetable oil | Enough to fill 1 inch of Dutch oven | |
| Iceberg lettuce | 1 head | shredded |
| Sliced almonds | 1/3 cup | |
| Scallions | 4 | sliced diagonally for garnish |
| Chinese Rice Noodles | As needed |
How to Make Crispy Almond Chicken with Mushroom Gravy
Step 1 Pound chicken breasts to 1/2-inch thickness. This ensures even cooking. Cut large pieces in half. Marinate in sherry for 30 minutes.
Step 2 Whisk cornstarch and water for the gravy. Heat broth, mushrooms, soy sauce, and butter. Stir often to avoid lumps.
Step 3 Mix flour, baking powder, and eggs for the batter. Add milk if too thick. Coat chicken in flour first.
Step 4 Fry chicken in hot oil until golden. Drain on a rack. Keep warm in the oven. Check temp hits 165°F. (Hard-learned tip: Let oil reheat between batches for crispier chicken.) What’s the best way to check oil temperature without a thermometer? Share below!
Cook Time: 20 minutes Total Time: 55 minutes Yield: 4 servings Category: Dinner, Comfort Food
3 Fun Twists on This Recipe
Vegetarian Swap chicken for firm tofu. Use veggie broth in the gravy. Double the mushrooms for extra heartiness.
Spicy Add chili flakes to the batter. Drizzle sriracha over the gravy. Top with jalapeños for kick.
Seasonal Try butternut squash instead of chicken. Use sage in the gravy. Garnish with pomegranate seeds for color. Which twist would you try first? Vote in the comments!
Serving Ideas & Pairings
Serve over jasmine rice or quinoa. Add steamed broccoli for crunch. Top with extra scallions and almonds. Pair with chilled riesling or ginger ale. Both balance the rich gravy. *Fun fact: Almonds add protein and crunch.* Which would you choose tonight? Tell us below!
Storing and Reheating Tips
Keep leftover chicken and gravy separate for best texture. Store in airtight containers for up to 3 days. Reheat chicken in a 350°F oven to keep it crispy. Gravy warms nicely on the stove with a splash of broth. *Fun fact: Almonds add crunch but lose their snap if stored soggy.* Freeze cooked chicken (without toppings) for up to 2 months. Thaw overnight in the fridge before reheating. Batch-cook the gravy and freeze in small portions. Double the recipe? Skip the lettuce—it wilts fast. Who else loves meal prepping on Sundays?Troubleshooting Common Hiccups
Chicken not crispy? Oil might be too cool. Use a thermometer to keep it at 325°F. Gravy too thin? Whisk in a bit more cornstarch slurry. Mushrooms rubbery? Slice them thinner and simmer longer. This matters because texture makes or breaks the dish. Batter sliding off? Pat chicken dry before dredging. Oil smoking? Lower the heat immediately. Burnt bits in gravy? Strain it fast. Ever had a kitchen fail that turned into a win? Share your fix in the comments!Your Questions, Answered
Q: Can I make this gluten-free?
A: Swap flour for rice flour and cornstarch for arrowroot. Check soy sauce labels too.
Q: How far ahead can I prep?
A: Marinate chicken overnight. Make gravy 2 days ahead—just reheat gently.
Q: Any nut-free swaps?
A: Skip almonds or use toasted sunflower seeds. Same crunch, no allergens.
Q: Can I double the recipe?
A: Yes! Fry chicken in batches to avoid crowding the pan.
Q: Sherry substitute?
A: White wine or apple cider vinegar mixed with broth works.
Let’s Dish!
This dish is my go-to for impressing guests without stress. The sherry marinade? *Chef’s kiss.* Try it and tell me what you think!Tag @SpoonSway on Pinterest with your creations—I’ll reshare my favorites!
Happy cooking! —Sarah Cooper.
Crispy Almond Chicken with Mushroom Gravy
Description
Enjoy the crispy texture of almond-coated chicken paired with a rich mushroom gravy, served over a bed of fresh lettuce and garnished with scallions and Chinese rice noodles.
Ingredients
Instructions
- Place the 2-4 boneless skinless chicken breasts between two sheets of wax paper or plastic wrap. Using the flat side of a meat tenderizer, pound breasts to approximately 1/2 inch uniform thickness. Pieces may be very large, in this case, cut in half.
- Place in a baking dish large enough for them to fit in a single layer. Season to taste with coarse kosher salt & pepper and cover with 1 cup dry sherry. Set aside until ready to cook, a minimum of 30 minutes.
- In bowl, whisk together 4 tablespoons cornstarch with 4 tablespoons water until smooth.
- In a heavy bottom saucepan, heat the 3 cups low-sodium chicken broth, sliced 8 ounces shiitake mushrooms, 2 tablespoons dark soy sauce, 3 tablespoons unsalted butter and cornstarch mixture over low heat. Whisk until smooth. Sauce should start to thicken and mushrooms will cook down. Do not bring to a boil, whisk every 2-3 minutes while making the chicken. When it reaches a gravy consistency, remove from heat or place on a ‘warm’ setting.
- In a shallow bowl or pie plate, whisk 6 tablespoons of the flour, 1/2 teaspoon baking powder and 2 eggs. This mixture will be very thick. If it is so thick you won’t be able to dredge chicken through it, add a small amount of milk or water, but make sure it isn’t too watery, you want it to stick to the chicken.
- In a shallow dish or bowl place the remaining 6 tablespoons all purpose flour and lightly season with salt and pepper.
- Preheat the oven to 350°F. Heat 1-2 inches of Vegetable oil in a large heavy bottom skillet over medium-high heat or 325°F using a deep fry thermometer.
- Remove the chicken from the sherry marinade and lightly coat each chicken breast in the flour and then dredge in the egg batter. Carefully lower into hot oil. Depending on size, chicken will take from 5-7 minutes per side. Remove to a wire rack suspended over baking sheet and place in the oven to keep warm. Continue with remaining chicken breasts. The cooking time can vary considerably depending on the heat of the oil and size of the chicken. Chicken needs to be an internal temperature of 165°F.
- Place the chicken onto a cutting board and cut using hard strokes and a cleaver. Create a bed of 1 head iceberg lettuce, top with a piece of chicken, mushroom gravy, sliced 4 scallions, 1/3 cup sliced almonds, and Chinese Rice Noodles.
Notes
- For extra crunch, toast the sliced almonds lightly before garnishing.
Chicken, Almond, Mushroom, Gravy, Crispy