Almond Chicken

1. 1 whole chicken breast (about 1 pound)
2. 1 egg white
3. 1/2 teaspoon salt
4. 1/2 teaspoon sugar
5. 1/8 teaspoon white pepper
6. 3/4 cup all-purpose flour
7. 3/4 cup water
8. 2 tablespoons cornstarch
9. 1 teaspoon salt
10. 1 teaspoon baking soda
11. 1 cup toasted silvered almonds
12. 1/2 teaspoon almond extract
13. Vegetable oil
14. Plum Sweet-and-Sour Sauce

Remove bones and skin from chicken breast; 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 white pepper in medium bowl; stir in chicken. Cover and refrigerate 20 minutes. Mix flour, water, cornstarch, 1 teaspoon salt, the 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 slices, about fifteen at a time, 2 to 3 minutes or until light brown, turning frequently; drain on paper towels. Increase oil temperature to 375 . Fry chicken all at one time about 1 minute or until golden brown; drain on paper towels. Serve with Plum Sweet-and-sour Sauce.