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. They didnt use mushrooms or lettuce lol"

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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