Coral Chicken or Walnut Chicken

Name: Coral Chicken or Walnut Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 1 lb chicken breast, cut into small strips; 2 egg whites, beaten; 1/2 teaspoon salt; 1 cup water chestnut starch (or use cornstarch); 1 cup raw walnuts (not cooked or salted, available at Asian markets); 1/3 cup honey; corn oil (for frying); 1 cup mayonnaise; 1/4 cup sweetened condensed milk; 1/2 cup reduced-fat milk (do not substitute)

Submitted by myslys

"Roosie found this one for me, and I wanted to share it with everyone. It's so good!"

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photo by Stephanie Y.

Ready In:: 1hr
Ingredients:: 10
Serves:: 4

ingredients

1 lb chicken breast, cut into small strips
2 egg whites, beaten
¹⁄₂ teaspoon salt
1 cup water chestnut starch (or use cornstarch)
1 cup raw walnuts (not cooked or salted, available at Asian markets)
¹⁄₃ cup honey
corn oil (for frying)
1 cup mayonnaise
¹⁄₄ cup sweetened condensed milk
¹⁄₂ cup reduced-fat milk (do not substitute)

directions

Put chicken strips in medium bowl, then add beaten egg whites and salt. Mix to coat chicken, then set aside for 10 minutes.
After 10 minutes, toss chicken pieces in water chestnut starch. Dust off excess starch. Set aside.
Rinse walnuts in water, then toss in honey and mix well.
Using wok or deep skillet, add enough oil so that you will be able to deep-fry first the nuts and then the chicken. Heat oil to 350 degrees.
Add walnuts to oil and fry until they turn golden brown, stirring regularly. This will take just 1 to 2 minutes.
Remove walnuts from oil and drain on paper towels.
To hot oil add chicken. Cook, turning occasionally, until chicken is cooked through, about 3 minutes.
In medium saucepan, combine mayonnaise, sweetened condensed milk and 2% milk. Cook over low heat, stirring constantly. Sauce is done when it starts to bubble.
Put chicken in large bowl. Pour hot sauce over chicken pieces and mix well.
To serve: Divide chicken pieces among 4 serving plates. Top each serving with walnuts. Garnish with vegetables if desired. Makes 4 servings.

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Reviews

Chicken was crispy, and flavourful on its own, even without the sauce. For us, this recipe yielded way too much sauce. I would say to halve this recipe gives you ample sauce. Thank you for posting.

Ilovemy4kids
I was directed to this recipe after posting a pitiful plea for help in finding the Walnut Chicken from a local restaurant. My son and I DEVOURED this chicken! I didn't have cornstarch, so substituted Mochiko sweet rice flour - it gave a nice crispy crunch that was a nice contrast to the incredibly smooth velvety texture of the sauce. This one's going in my keepsake cookbook :) Thanks, myslys!!

Pinay0618
Loved this recipe, and I used all fat free contents except the honey. I loved it but my husband doesn't much care for the slight mayo taste in the sauce, he still loved it! Highly recommend and easy to make! Thanks.

fuzzy430
This was very good! I added a green and a red pepper, a few extra walnuts, doubled the sauce (but only used 1 cup of mayo instead of two), stirred everything together, and served over rice...mmm.

Rai5428
I loved this! I had to make a couple of substitutions: pecans for walnuts and I used non-fat milk instead of reduced-fat and then added a slurry of a tablespoon of cornstarch mixed with a little of the sauce to help make it thicker. I used only 1/2 cup mayo to reduce the calories a little. I'll definately be making this one again.

Stephanie Y.

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Tweaks

I loved this! I had to make a couple of substitutions: pecans for walnuts and I used non-fat milk instead of reduced-fat and then added a slurry of a tablespoon of cornstarch mixed with a little of the sauce to help make it thicker. I used only 1/2 cup mayo to reduce the calories a little. I'll definately be making this one again.

Stephanie Y.