Laura Yoder Recipe

Almond Boneless Chicken (Wor Su Gai)

By Laura Yoder lkyoder34


Rating:
Method:
Stove Top
Comments:

This recipe was given to me by my Aunt, who many years ago, when I was a child introduced me to Chinese cuisine. This was served in a popular Detroit Chinese restaurant and it was actually the first Chinese food that I ever ate. I loved it then and love it now. Takes some time and prep but well worth the effort.

Ingredients

2
whole skinless boneless chicken breasts or 8 chicken tenders
1/2 tsp
salt
1 Tbsp
dry sherry
SAUCE:
4 Tbsp
cornstarch
3 Tbsp
water
3 c
chicken broth
1 1/2 c
fresh mushrooms, chopped
3 Tbsp
butter
3 Tbsp
chicken bouillon granules
BATTER:
3 Tbsp
cornstarch
3 Tbsp
flour
1/2 tsp
baking powder
1
egg, beaten
1 Tbsp
water
1 Tbsp
soy sauce
BASE
1 c
shredded lettuce
1/3 c
toasted slivered almonds
4
green onions, sliced with part of the tops.
OIL FOR DEEP FRYING

Directions Step-By-Step

1
Sprinkle chicken with salt and sherry and 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 broth, mushrooms,soy sauce, butter and boullion granules. Bring mixture to a boil, stirring constantly. 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. Heat large skillet or wok and add oil to a depth of 1/2 inch. Heat to 375 degrees. Cook coated chicken pieces in oil until they are golden brown, turning once. This should take about 5-7 minutes. Drain the chicken on a tempura rack if you have one or on a paper towel. Cut the fried chicken in diagonal strips. Reassemble the strips into a chicken breast shape and place on a bed of shredded lettuce. Sprinkle with toasted almonds and green onions. Spoon the sauce over the chicken and serve.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian

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8 Comments

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Laura Yoder lkyoder34
Feb 20, 2013
Kelly, I'm not sure what to tell you. Maybe using low sodium chicken broth would make a difference. I don't usually use bouillon cubes but instead I use Better than Bouillon chicken base paste. It has a richer flavor than the cubes.
user
KELLY SMITH KELLYGIRL711
Feb 13, 2013
I made the almond boneless chicken, But, my sauce turned out way to salty... Dont understand what I did wrong... I followed the recipe... It all looked good when I put it together, till I tasted it..... What did I do wrong??
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Oct 19, 2011 - Laura Yoder shared a photo of this recipe. View photo
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Angie Robinson angieact1
Jul 18, 2011
Thank you for sharing. I simply love ABC :)