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Warr-Shu-Gai Almond Boneless Chicken

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READY IN:
YIELD:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare sauce: In a small saucepan, stir together cornstarch and water until smooth.
  2. Gradually stir in chicken broth, mushrooms (if desired), butter, soy sauce and bouillon granules.
  3. Bring the mixture to a boil, stirring constantly.
  4. Let boil 1 minute. Keep warm.
  5. Prepare batter: Beat together cornstarch, flour, baking powder, egg and water until smooth.
  6. Coat each piece of chicken with batter.
  7. Pour vegetable oil into a large skillet or wok to the depth of 1/2 inch; heat to 375 degrees.
  8. Cook coated chicken pieces in oil, turning once, until golden -- 5 to 7 minutes.
  9. Drain on pa per towels.
  10. Cut chicken diagonally into strips.
  11. Reassemble strips in chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion.
  12. Spoon sauce over chicken and serve immediately.
  13. Makes four to six servings.
  14. It's been some time since I last made this, but I recall that the batter seemed not quite the same, but the rest is authentic. This can also be made with duck, in which case it becomes Warr Shu Opp.

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