1 large egg white, beaten lightly
3 tablespoons medium-dry Sherry
1 tablespoon cornstarch
1 tablespoon soy sauce
1/4 teaspoon sugar
3/4 pound chicken breast, skinned and boned
3/4 cup finely chopped blanched almonds
1 tablespoon cornstarch

In a ceramic or glass bowl combine egg white, beaten lightly, Sherry, 1 tablespoon cornstarch, soy sauce and sugar. Cut the chicken breast into 1½-inch pieces, add it to the Sherry mixture and let it marinate for 30 minutes. In a dish combine the almonds and 1 tablespoon cornstarch. Coat the chicken with the almond mixture and in a deep fryer fry it in batches in hot 375ºF. deep oil for 3 minutes or until it is golden, transferring it as it is fried with a slotted spoon to paper towels to drain. Sprinkle the chicken with salt and serve it warm or at room temperature. Makes about 24 hors d'oeuvres.