Instructions
Cut the chicken into bite size pieces and put them in a large bowl.
Add the egg white, cornstarch, salt and sherry and mix until the chicken pieces are uniformly coated with the mixture.
Dredge the chicken pieces in the almonds, pressing to coat the entire piece.
Set aside, preferably on a cake rack, for to air dry slightly.
Heat 1/4-inch vegetable oil in a large saute pan over medium heat.
When the oil is hot enough to make an almond crumb sizzle, fry the chicken pieces a few at a time for per side or until golden brown.
Drain on paper towels.
Do not crowd the pan when frying the chicken.
Makes about 36 pieces.
Serve hot.
These may be reheated in a hot oven (425 degrees) for per side (more if the nuggets have ben frozen or refrigerated and cold).