Almond Boneless Chicken
(Wor Su Gai)
- 2 whole skinless boneless chicken breasts or 8 chicken tenders
- 1/2 tsp salt
- 1 Tbsp dry sherry
- 4 Tbsp cornstarch or flour – flour reheats better
- 3 Tbsp water
- 3 c chicken stock
- 3 Tbsp butter
- 1 Tbsp Soy Sauce
- 3 Tbsp cornstarch
- 3 Tbsp flour
- 1/2 tsp baking powder
- 1 egg beaten
- 1 Tbsp water
- 1 Tbsp soy sauce
- 1 c shredded lettuce
- 1/3 c toasted slivered almonds
- 4 green onions sliced with part of the tops
- OIL FOR DEEP FRYING I add at least a Tbsp of Peanut Oil for flavor
Cut chicken into bite size pieces. Sprinkle chicken with salt and sherry and marinate for 15 minutes.
Prepare batter: Beat together the cornstarch, flour, baking powder, egg and water until smooth. Coat each piece of chicken with the batter. We dip the chicken into a bowl of dry flour for extra crispiness.
Cook chicken: Heat large skillet 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.
Prepare the sauce. Mix together the cornstarch and water in a small saucepan until smooth. Gradually mix in the chicken stock, soy sauce and butter. Bring mixture to a boil, stirring constantly. Let boil for 1 minute. Keep warm.
Place chicken on a bed of shredded lettuce. Sprinkle with toasted almonds and green onions. Spoon the sauce over the chicken and serve.
(Instead of bed of lettuce, we make fried or white rice to go with the chicken)