Eons ago when I lived in Columbus Ohio I would walk to a Chinese restaurant
abount once a week and have my weekly fix of Wor Su Gai. For some reason I
can't find it in any of the restaurants I frequent in St. Louis. Since I'm
in a wok mood and have plenty of chicken; I've decided to make it myself.
Found this recipe on about.com. I'm making it today.
http://chinesefood.about.com/od/poultryrecad/r/almondchicken.htm
Almond Boneless Chicken - in which batter coated chicken is deep-fried and
sprinkled with almonds - is a specialty in Detroit, Michigan. This
particular recipe for Almond Boneless Chicken was posted on our forum by
Nerisk. The total preparation and cooking time will depend on what type of
cooking utensil you use to deep-fry the chicken.
INGREDIENTS:
2 whole chicken breasts, skinned, boned, and cut in half
1/2 teaspoon salt
1 tablespoon dry sherry
Sauce:
4 tablespoons cornstarch
3 tablespoons water
3 cups chicken broth, homemade or storebought (low-sodium is best)
1 1/2 cups chopped mushrooms (optional)
3 tablespoons chicken fat or butter
2 teaspoons soy sauce
3 tablespoons chicken bouillon granules
Batter:
3 tablespoons cornstarch
3 tablespoons flour
1/2 teaspoon baking powder
1 egg, beaten
1 tablespoon water
Remaining Ingredients:
1 cup shredded lettuce
1/3 cup toasted, slivered almonds
1 green onion, finely chopped (green and white parts)
Oil for deep-frying, as needed
PREPARATION:
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 (if using), chicken fat or butter, soy sauce, and bouillon
granules. Bring the 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 wok or a 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, turning
them once. This should take about 5 - 7 minutes. Drain the chicken on a
tempura rack if you have one, or on paper towels.
Cut the chicken diagonally into strips. Reassemble the strips into chicken
breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds
and green onion. Spoon the sauce over the chicken and serve.