War Su Gai Chinese Almond Chicken
Recipe: #34382
February 24, 2020
Categories: Chicken, Almond, Chinese, Copycat or Clone Recipes, Deep Fry, Wok/Stir-Fry, Boneless Pieces, more
"These restaurant i ate this at went out of business ,love this stuff it supposedly came from detroit ,but we had it here in Nebraska. They didnt use mushrooms or lettuce lol"
Ingredients
Nutritional
- Serving Size: 1 (407.7 g)
- Calories 402
- Total Fat - 14.6 g
- Saturated Fat - 3.3 g
- Cholesterol - 326 mg
- Sodium - 1846.9 mg
- Total Carbohydrate - 32.6 g
- Dietary Fiber - 2.9 g
- Sugars - 3.5 g
- Protein - 34.1 g
- Calcium - 141.7 mg
- Iron - 3.4 mg
- Vitamin C - 6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Sprinkle chicken with salt, soy sauce and sherry in ziploc bag
Step 2
Massage every so often
Step 3
Marinate for 15 minutes.
Step 4
While chicken is marinating,
Step 5
Prepare the sauce.
Step 6
Mix together the cornstarch and water in a small saucepan until smooth. Gradually mix in the chicken , soy sauce, and bouillon granules.
Step 7
Bring the mixture to a boil,
Step 8
Stirring constantly.
Step 9
Let boil for 1 minute, and keep warm.
Step 10
To prepare batter:
Step 11
Beat together the cornstarch, flour, baking powder, egg, and water until smooth.
Step 12
Coat each piece of chicken with the batter.
Step 13
Then dredge
Step 14
Let set 15 minutes
Step 15
Heat wok after 10 minutes while chicken setting
Step 16
And add oil to a depth of 1/2-inch.
Step 17
Heat to 375 degrees.
Step 18
Cook coated chicken pieces in oil until they are golden, turning them once.
Step 19
This should take about 5 - 7 minutes. Drain the chicken on a tempura rack if you have one, or on paper towels.
Step 20
Cut the chicken diagonally into strips. Reassemble the strips into chicken breast shapes
Step 21
And place on a bed of shredded lettuce. Sprinkle with ground almonds and flakes almonds and green onion.
Step 22
Spoon the sauce over the chicken and serve.
Tips
No special items needed.