Pat chicken dry with paper towels. Cut into strips 1/2" wide by 3"
long. Stir soy sauce, rice wine, chicken stock, sugar, cornstarch, ginger,
and garlic together. Place chicken in marinade, turning to coat. Marinate
at least one hour, turning chicken after half an hour.
Remove chicken from marinade and drain on paper towels. Beat egg
slightly with 1/2 teaspoon water. One by one, dip chicken pieces in egg and
roll in almonds to coat. Let almond coated pieces set 15 minutes. Heat oil
to 350. Fry chicken pieces in batches one layer deep until crisp, golden
brown. Be sure to let oil come back up to 350 between batches. Drain on
paper towels and serve at once.
