War Su Gai Chinese Almond Chicken
February 24, 2020
"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"
- 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
Sprinkle chicken with salt, soy sauce and sherry in ziploc bag
Massage every so often
Marinate for 15 minutes.
While chicken is marinating,
Prepare the sauce.
Mix together the cornstarch and water in a small saucepan until smooth. Gradually mix in the chicken , soy sauce, and bouillon granules.
Bring the mixture to a boil,
Let boil for 1 minute, and keep warm.
To prepare batter:
Beat together the cornstarch, flour, baking powder, egg, and water until smooth.
Coat each piece of chicken with the batter.
Let set 15 minutes
Heat wok after 10 minutes while chicken setting
And add oil to a depth of 1/2-inch.
Heat to 375 degrees.
Cook coated chicken pieces in oil until they are golden, turning them once.
This should take about 5 - 7 minutes. Drain the chicken on a tempura rack if you have one, or on paper towels.
Cut the chicken diagonally into strips. Reassemble the strips into chicken breast shapes
And place on a bed of shredded lettuce. Sprinkle with ground almonds and flakes almonds and green onion.
Spoon the sauce over the chicken and serve.
Tips & Variations
No special items needed.