Almond Boneless Chicken (Wor Su Gai)

Laura Yoder Recipe

By Laura Yoder lkyoder34

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.


Recipe Rating:
 2 Ratings
Cooking Method:
Stove Top

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

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.