Almond Fried Chicken, also known as Wor Su Gai
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 egg beaten
- 2 teaspoons soy sauce
- 3 tablespoons cornstarch
- 1 tablespoon water
- 3 tablespoons water
- 3 cups chicken broth
- 1 tablespoon dry sherry
- 2 chicken breasts boneless/skinless
- 4 tabelespoons cornstarch
- 3 tablespoons chicken fat (or butter)
- 3 tablespoons chicken bouillon granules i used one chicken wyler's bouillon cube crushed fine
- 3 tablespoons flour (wondra flour works great)
- 1 cup lettuce shredded
- 1/3 cup slivered almonds toasted
- 1 green onion finely chopped (green and white parts)
- 1 oil for frying
- Carbohydrate 15.6962997947645 g
- Cholesterol 115.730500001543 mg
- Fat 14.7089879182558 g
- Fiber 1.74452705622358 g
- Protein 33.3223947929086 g
- Saturated Fat 1.81269477123144 g
- Serving Size 1 1 Serving (359g)
- Sodium 941.035604226155 mg
- Sugar 13.9517727385409 g
- Trans Fat 1.45321606255239 g
- Calories 334 calories
Step-by-step
- TO MARINATE THE CHICKEN: Sprinkle chicken with 1/2 teaspoon salt and sherry and marinate for 15 minutes.
- TO MAKE THE SAUCE: Mix 4 tablespoons cornstarch and 3 tablespoons water in saucepan until smooth. Gradually mix in chicken broth, chicken fat (or butter), soy sauce, and bouillon granules. Bring to a boil stirring constantly. Let boil for about 1 minute; reduce heat and keep warm.
- TO PREPARE THE CHICKEN: Heat oil to 375 degrees F. Beat together 3 tablespoons of cornstarch, flour, baking powder, egg and 1 tablespoon of water until smooth. Coat chicken with batter and cook 5-7 minutes in hot oil until golden brown. Drain chicken on paper towels.
- TO SERVE: Cut cooked chicken into strips, put on a bed of shredded lettuce. Sprinkle with almonds and green onion, spoon sauce and serve with fried rice and egg roll.
Cornstarch does the heavy lifting in both the batter and the sauce for this classic dish, creating a shatteringly crisp poultry crust while giving the savory gravy its glossy body. When frying lean chicken breasts, maintaining oil at 375 degrees Fahrenheit ensures the flour-and-starch coating sets instantly before absorbing excess grease.
- Reheat leftover battered chicken pieces on a wire rack inside a 400-degree oven for six to eight minutes to restore the exterior crunch without overcooking the interior meat.
- Scale the savory chicken broth gravy proportionally by whisking the cornstarch slurry thoroughly in cold water first to prevent lumps from forming when the hot liquid hits the pan.
- Toast slivered almonds in a dry skillet over medium-low heat for three minutes, shaking the pan constantly until fragrant, to release essential oils that cut through the rich batter.
Storing cooked meat separately from the shredded lettuce and warm sauce prevents sogginess during storage. Properly cooled leftovers will keep safely in an airtight container for up to three days.
