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. The didnt use mushrooms or lettuce lol"
- Serving Size: 1 (396.4 g)
- Calories 363.1
- Total Fat - 14.5 g
- Saturated Fat - 3.3 g
- Cholesterol - 326 mg
- Sodium - 1770 mg
- Total Carbohydrate - 23.7 g
- Dietary Fiber - 2 g
- Sugars - 1.6 g
- Protein - 33.1 g
- Calcium - 127.2 mg
- Iron - 3.2 mg
- Vitamin C - 2.3 mg
- Thiamin - 0.1 mg
Sprinkle chicken with salt, soy sauce and sherry
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.
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 almonds and green onion. Spoon the sauce over the chicken and serve.
Tips & Variations
No special items needed.