War Su Gai

War Su Gai
War Su Gai

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients:

  • 2

    whole chicken breasts, skinned, boned, and cut in half

  • 1/2

    teaspoon salt

  • 1

    tablespoon dry sherrySauce:

  • Sauce:

  • 4

    tablespoons cornstarch(corn flour)

  • 3

    tablespoons water

  • 3

    cups broth

  • 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

  • 1

    cup shredded lettuce

  • 1/3

    cup toasted, slivered almonds

  • 1

    green onion, finely chopped (green and white parts)

  • Oil for deep frying

Directions

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 to 4 to 6 persons.

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