1 whole chicken breast (about 1 lb.)
1 egg white
1/2 tsp. salt
1/2 tsp. sugar
1/8 tsp. white pepper
3/4 c. all-purpose flour
3/4 c. water
2 tbsp. cornstarch
1 tsp. salt
1 tsp. baking soda
1 c. slivered toasted almonds
1/2 tsp. almond extract

Remove bones and skin from chicken; cut chicken into 1 1/2 inch strips. Cut strips crosswise into 1/2 inch slices. Mix egg white, 1/2 teaspoon salt, the sugar and pepper; stir in chicken. Cover and refrigerate for 20 minutes.

Mix flour, water, cornstarch, 1 teaspoon salt, baking soda, almonds and almond extract. Stir chicken into batter until well coated.

Heat vegetable oil (1 1/2 inches) in wok to 350 degrees. Fry chicken (a few pieces at a time) 2-3 minutes or until light brown. Drain on paper towel. Increase oil temperature to 375 degrees. Fry chicken all at once about 1 minute. Drain on paper towel. Serve with sweet and pour sauce.