Almond Boneless Chicken Wor Su Gai Recipes

Steps:

• 1. 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,soy sauce, butter and boullion granules. Bring 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 large skillet or wok 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. Cut the fried chicken in diagonal strips. Reassemble the strips into a chicken breast shape and place on a bed of shredded lettuce. Sprinkle with toasted almonds and green onions. Spoon the sauce over the chicken and serve.

Steps:

• 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 deep fryer 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

Steps:

• Marinade
• 1. Marinade chicken, salt, and sherry for 15 minutes (while preparing sauce or batter).
• Sauce
• 1. In a small saucepan, stir together cornstarch and water until smooth.
• 2. Gradually stir in chicken broth, mushrooms (optional), butter, soy sauce, and chicken bouillon granules.
• 3. Bring the mixture to a boil, stirring constantly.
• 4. Let boil 1 minute. Keep warm.
• Batter
• 1. Beat together cornstarch, flour, baking powder, egg, and water until smooth.
• 2. Coat each piece of chicken with batter.
• Prepare
• 1. Pour vegetable oil into a large skillet or wok 1/2 inch deep.
• 2. Heat to 375 degrees F.
• 3. Cook coated chicken pieces in oil, turning once, until golden -- 5-7 minutes.
• 4. Drain on paper towels.
• 5. Cut chicken diagonally into strips (resembling chicken tenders).
• 6. Reassemble strips of chicken breast on a bed of shredded lettuce.
• 7. Sprinkle with almonds and green onion.
• 8. Spoon sauce over chicken and lettuce immediately.