1 boneless chicken breast (3/4 lb.)
1/2 tsp. garlic salt or salt
1/2 tsp. wine
2 tbsp. crushed roasted almonds
1/2 c. bread crumbs (optional)
1/2 head lettuce (shredded for garnish)
Oil for deep frying

FOR BATTER MIX:

1 c. flour
3/4 c. water
1/2 tsp. baking powder
1/3 tsp. oil

FOR SWEET AND SOUR SAUCE:

2 tbsp. vinegar
2 tbsp. water
2 tbsp. brown sugar
1/2 tsp. cornstarch in 1/2 tsp. water
Catsup for color

1. Lay chicken breast flat and slice horizontal to 1/4 inch thickness.

2. Marinate chicken with wine, garlic salt for 30 minutes.

3. Coat chicken with batter, then dry coat with bread crumbs. Set aside.

4. Heat 4 cups of oil in a wok until smoke begins to appear. Deep fry battered chicken until golden brown, remove, drain and cut into bite size pieces. Arrange on platter over lettuce.

5. Bring sweet and sour sauce to a boil, thicken and set aside.

6. To serve, pour Sweet and Sour sauce over chicken. Sprinkle almonds over top. Serve hot.