Sprinkle chicken with salt and sherry and marinate for about 15 minutes.
For The Sauce:
Prepare the sauce while the chicken marinates. In a small saucepan, mix cornstarch and water until smooth.
Add the chicken broth, mushrooms, soy sauce, butter, and bouillon granules gradually. Stir constantly as the mixture comes to a boil. Boil for one minute, then keep warm.
For The Batter:
Combine cornstarch, flour, baking powder, egg, and water together until smooth.
Cover each piece of chicken with the batter. add oil to a depth of 1/2 inch in a large skillet or wok and Heat to 375 degrees.
Cook chicken pieces for about 5-7 minutes or until golden brown, turning them once to ensure even cooking.
Drain the chicken on a tempura rack or on a paper towel. Slice the fried chicken diagonally.
For The Base
Place the chicken breasts on a bed of lettuce after reassembling the strips into a chicken breast shape.
Top with toasted almonds and green onions. Pour the sauce over the chicken and serve. Enjoy!
Notes
Make sure to pound the chicken breasts to an even thickness before breading them. This will help ensure that they cook evenly.
When frying the chicken, make sure to use enough oil so that it is fully submerged. This will help prevent the chicken from sticking to the pan and ensure that it cooks evenly.
Be sure to cook the chicken until it is cooked through and then coat it in a light layer of oil.
Serve your almond boneless chicken with a healthy side dish, such as steamed vegetables or a salad. This will make for a complete and balanced meal.