War Su Gai Chinese Almond Chicken

4
Servings
30m
Prep Time
30m
Cook Time
1h
Ready In


"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"

Original recipe yields 4 servings
OK

Nutritional

  • 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

Step 1

Sprinkle chicken with salt, soy sauce and sherry

Step 2

Marinate for 15 minutes.

Step 3

While chicken is marinating,

Step 4

Prepare the sauce.

Step 5

Mix together the cornstarch and water in a small saucepan until smooth. Gradually mix in the chicken , soy sauce, and bouillon granules.

Step 6

Bring the mixture to a boil,

Step 7

Stirring constantly.

Step 8

Let boil for 1 minute, and keep warm.

Step 9

To prepare batter:

Step 10

Beat together the cornstarch, flour, baking powder, egg, and water until smooth.

Step 11

Coat each piece of chicken with the batter.

Step 12

Heat wok

Step 13

And add oil to a depth of 1/2-inch.

Step 14

Heat to 375 degrees. Cook coated chicken pieces in oil until they are golden, turning them once.

Step 15

This should take about 5 - 7 minutes. Drain the chicken on a tempura rack if you have one, or on paper towels.

Step 16

Cut the chicken diagonally into strips. Reassemble the strips into chicken breast shapes

Step 17

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.

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