Panda Express almond chicken recipe
Panda Express Almond Chicken is crispy to perfection! Made in an Air Fryer or Oven, flavorful crispy chicken breast & gluten-free!
Servings: 6 servings
Ingredients
For the chicken:
- 1.25 lb chicken breast
- ½ tsp coarse sea salt
- ¼ tsp white pepper
- 1 tbsp coconut aminos
- ½ tsp garlic powder
- ½ tsp baking soda
- 2.5 tbsp Tapioca starch or potato starch
- 1 large egg whisked
- 2.5 cup puffed quinoa rice cereal or puffed rice cereal, unflavored
For the sauce:
- 3 tbsp coconut aminos
- 2 tsp apple cider vinegar
- ½ tsp coarse salt
- 2 tsp coconut brown sugar
- 0.3 oz garlic cloves 5 small cloves, grated
- 0.06 oz ginger ⅛ tsp grated
- ¼ cup chicken stock
- 1 tsp tapioca starch
Other:
- Avocado oil spray
- 3-4 tbsp almond slices unsalted
Instructions
- Slice the chicken to 2-inch (5 cm) chunks. In a large mixing bowl, add the chicken and and season with ingredients from salt to egg. Mix well.
- Allow the batter to rest in the fridge for 10 minutes. It will form a thin batter-ish texture consistency. If not, add half more tablespoon of starch to the mix.
- In the meantime, add the puffed rice to a large zip lock bag, lightly pound it a few times so some puffed rice remains whole and some are smashed up. This will make it easier to “bread” the chicken. Gather them into a large separate bowl.
- Combine the sauce in another bowl.
- Set up your workstation with one bowl for puffed rice, the second bowl for the chicken, and a third large plate to catch the chicken. Lightly drench the chicken and dip it into the puffed rice bowl. Gently press using a little pressure to help the rice puffs adhere to the chicken on all sides. Place the chicken on the big plate. Repeat the process until you finish all the pieces.
- Spray the air fryer basket with oil. Add the chicken in a single layer with space between each piece. You might need to separate them into two batches. Do not overcrowd the basket. Spray with more oil on top.
- Air fry at 400°F (204 °C) for 8 minutes. Test the internal temperature with a meat thermometer. The chicken should be cooked through when the internal temperature reaches 165°F (74°C). If not, send them back for another 4 minutes at 380°F (193 °C). Set them aside on a cooling rack.
- In the meantime, dry roast the almond in a small pan for 3 minutes over low heat. Thicken the sauce in a sauce pan over medium heat. Stir often for about 3 minutes.
- When you are ready to serve, add the chicken to a large plate with toasted almonds, and drizzle with the sauce over. Toss to combine. Serve immediately.
Video
Notes
- Since the chicken is not deep fried, only combine it with the sauce right before serving so that the chicken will remain crunchy.
- TO BAKE: Preheat oven to 375°F (191°C). Coat the chicken with puffed rice over a large lined sheet pan, and spray with more oil on top of each piece. Bake for 25-30 minutes. Use a digital thermometer to check internal temperature at the thickest part. The USDA recommends cooking chicken to an internal temperature of 165°F (74°C).
- TO REHEAT: Air fryer at 320°F (160°C) for 3 minutes.
- Please do not make this dish on a stovetop as it will be very difficult to control the temperature. By the time the chicken is cooked through, the puffed rice coating will get burnt.
Nutrition
Serving: 1serving | Calories: 242kcal | Carbohydrates: 13g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 607mg | Potassium: 427mg | Fiber: 1g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg
