Almond Boneless Chicken Recipe: Crispy, Savory, and Comforting

Almond boneless chicken is one of those dishes that takes me right back to my favorite Chinese-American takeout spot. The crispy chicken, tender veggies, and that rich, savory gravy sprinkled with crunchy almonds—it’s pure comfort food. I started making this at home when I was craving that restaurant flavor, but wanted to skip the takeout bill. After some kitchen experiments, I’ve got a recipe that’s just as delicious and surprisingly easy. It’s perfect for family dinners or impressing friends with a homemade version of a classic. Let’s get cooking!

Why You’ll Love This Recipe

This boneless chicken is crispy on the outside, juicy on the inside, and topped with a flavorful gravy that ties it all together. It’s ready in about 40 minutes, uses simple ingredients, and feels like a special treat without much fuss. My family loves it, and I love how it brings that takeout vibe to our kitchen table. Plus, it’s versatile: serve it with rice, noodles, or your favorite sides.

Ingredients

Here’s what you’ll need to serve 4:

For the Chicken:

• Boneless, skinless chicken breasts: 1.5 lbs (about 3-4 breasts)
• All-purpose flour: 1/2 cup
• Cornstarch: 1/4 cup
• Egg: 1 large, beaten
• Soy sauce: 1 tablespoon
• Baking powder: 1/2 teaspoon
• Salt: 1/2 teaspoon
• Black pepper: 1/4 teaspoon
• Vegetable oil: 2 cups (for frying)

For the Gravy:

• Chicken broth: 1.5 cups (low-sodium preferred)
• Soy sauce: 2 tablespoons
• Oyster sauce: 1 tablespoon
• Cornstarch: 1 tablespoon (mixed with 2 tablespoons water for slurry)
• Garlic: 1 clove, minced
• Sugar: 1 teaspoon

For Topping and Serving:

• Sliced almonds: 1/4 cup, toasted
• Green onions: 2, chopped
• Lettuce leaves: 4-6 (for serving, optional)

Note: Toasting the almonds is key for that nutty crunch; just heat them in a dry skillet over medium heat for 2-3 minutes until golden. If you don’t have oyster sauce, a bit more soy sauce with a pinch of sugar works in a pinch.

Equipment Needed

• Large skillet or wok (for frying)
• Medium saucepan
• Shallow bowls (for breading)
• Tongs
• Slotted spoon
• Paper towels
• Whisk

Step-by-Step Instructions

This recipe has a few steps, but it’s straightforward and so worth it. Here’s how I make it:

1. Prep the Chicken: Slice chicken breasts into 1/2-inch thick cutlets or pound them to even thickness. In a shallow bowl, mix flour, cornstarch, baking powder, salt, and pepper. In another bowl, whisk egg and soy sauce. Dip each chicken piece in the egg mixture, then coat in the flour mixture, pressing to adhere. I love how the coating sticks; it’s the secret to that crispy texture!
2. Fry the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat (about 350°F). Fry chicken in batches for 3-4 minutes per side until golden and cooked through (165°F internally). Use a slotted spoon to transfer to a paper towel-lined plate. The sizzling sound always gets me excited!
3. Make the Gravy: In a medium saucepan over medium heat, combine chicken broth, soy sauce, oyster sauce, garlic, and sugar. Bring to a simmer. Stir in the cornstarch slurry and cook for 2-3 minutes until thickened and glossy. I always taste it to see if it needs a touch more soy sauce.
4. Assemble and Serve: Place chicken cutlets on a bed of lettuce leaves if using, or directly on plates. Spoon the warm gravy over the top, then sprinkle with toasted almonds and green onions. Serve hot and enjoy the crunch!

Tips for Success

• Keep Oil Hot: Make sure the oil is at 350°F for crispy chicken. If it’s too cool, the coating gets soggy; I’ve made that mistake before!
• Don’t Crowd the Pan: Fry in batches to keep the oil temperature steady. It ensures every piece is perfectly golden.
• Toast Almonds Ahead: Toast the almonds while the chicken fries to save time. Keep an eye on them; they burn fast!
• Storage: Store leftover chicken and gravy separately in airtight containers in the fridge for 3 days. Reheat chicken in a 350°F oven for 10 minutes to keep it crispy, and warm gravy on the stove.

Serving Suggestions

This almond boneless chicken shines with the right sides. Here’s how I serve it:

• With Rice: Jasmine or fried rice soaks up the gravy beautifully.
• With Veggies: Stir-fried broccoli or snap peas add a fresh crunch.
• Over Noodles: Serve over lo mein or rice noodles for a hearty meal.
• Takeout Style: Pair with egg rolls or wonton soup for a full Chinese-American feast.

Why This Recipe Works

The cornstarch in the coating makes the chicken extra crispy, while the soy sauce adds a savory depth. The gravy, with its mix of chicken broth, oyster sauce, and garlic, is rich and flavorful, perfectly balancing the crunchy almonds and tender chicken. It’s a restaurant-style dish that’s doable at home. I’ve served this for family dinners and even small gatherings, and it always gets rave reviews.

FAQs

Can I use chicken thighs?
Yes! Boneless thighs work great; just slice or pound them to 1/2-inch thickness and fry as directed.

Can I bake the chicken instead?
You can! Coat the chicken, place on a greased baking sheet, spray with oil, and bake at 400°F for 15-20 minutes, flipping halfway. It won’t be as crispy but still tasty.

What if I don’t have oyster sauce?
Use an extra tablespoon of soy sauce with a pinch of sugar or a splash of hoisin sauce for similar umami.

Can I freeze this?
Freeze the fried chicken (without gravy) for up to 2 months. Thaw, reheat in the oven, and make fresh gravy for serving.

Final Thoughts

This almond boneless chicken is my go-to for bringing takeout vibes to my kitchen. It’s crispy, savory, and so satisfying with that rich gravy and crunchy almonds. Perfect for a cozy night in or wowing your crew with a homemade classic. Try it out, and let me know how it turns out or what sides you pair it with!