Almond Boneless Chicken
(Wor Su Gai)
Ingredients
MARINADE
- 2 whole skinless boneless chicken breasts or 8 chicken tenders
- 1/2 tsp salt
- 1 Tbsp dry sherry
SAUCE:
- 4 Tbsp cornstarch or flour – flour reheats better
- 3 Tbsp water
- 3 c chicken stock
- 3 Tbsp butter
- 1 Tbsp Soy Sauce
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 I add at least a Tbsp of Peanut Oil for flavor
Instructions
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Cut chicken into bite size pieces. Sprinkle chicken with salt and sherry and marinate for 15 minutes.
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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.
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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.
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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.
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Place chicken on a bed of shredded lettuce. Sprinkle with toasted almonds and green onions. Spoon the sauce over the chicken and serve.
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(Instead of bed of lettuce, we make fried or white rice to go with the chicken)
