Best Almond Boneless Chicken Wor Su Gai Recipes
ALMOND BONELESS CHICKEN (WOR SU GAI)
This almond boneless chicken recipe, also known as War Su Gai or chicken soo guy was given to me by my Aunt, who many years ago, when I was a child introduced me to Chinese cuisine. This was served in a popular Detroit Chinese restaurant and it was actually the first Chinese food that I ever ate. I loved it then and love it now....
Provided by Laura Yoder
Categories Chicken
Number Of Ingredients 22
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.
ALMOND BONELESS CHICKEN (WOR SU GAI)
Number Of Ingredients 20
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
Nutrition Facts : Nutritional Facts Serves
ALMOND BONELESS CHICKEN (WOR-SU-GAI)
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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Almond boneless chicken wor su gai is a classic Chinese-American dish that has captured the hearts and stomachs of many. This dish is loved for its unique blend of flavors and textures, which create a succulent and mouth-watering meal. Almond boneless chicken wor su gai is a popular dish in many Chinese restaurants in the United States, and it has become a staple in many households. In this article, we will discuss what almond boneless chicken wor su gai is and what makes it so delicious.
The History of Almond Boneless Chicken Wor Su Gai
The origin of almond boneless chicken wor su gai is a disputed topic, and there are several theories surrounding its creation. Some believe that the dish originated in Cantonese cuisine, while others believe it was created in the United States. However, many agree that the dish has its roots in Cantonese cuisine, and it was modified and adapted to suit American tastes. The dish was first introduced to the United States in the 20th century and quickly grew in popularity due to its unique flavor profile.The Ingredients of Almond Boneless Chicken Wor Su Gai
The ingredients used in almond boneless chicken wor su gai vary depending on the recipe. However, the basic ingredients include chicken, almonds, chicken broth, soy sauce, oyster sauce, cornstarch, and eggs. The dish is typically served with steamed rice, and some variations may include vegetables such as broccoli or carrots.The Cooking Process of Almond Boneless Chicken Wor Su Gai
The cooking process of almond boneless chicken wor su gai is quite simple, but it requires some time and effort. The first step is to prepare the chicken. The chicken is typically seasoned with salt and pepper and then coated in cornstarch and egg. The chicken is then fried until golden brown and set aside. Next, the sauce is prepared. The sauce is typically made from chicken broth, soy sauce, oyster sauce, and cornstarch. The sauce is simmered until it thickens and then set aside. The almonds are then toasted in a pan until they are fragrant and set aside. Finally, the dish is assembled. The chicken is arranged on a plate, and the sauce is poured over it. The toasted almonds are then sprinkled over the dish. Some variations may also include vegetables such as broccoli or carrots.What Makes Almond Boneless Chicken Wor Su Gai So Delicious?
The unique blend of flavors and textures is what makes almond boneless chicken wor su gai so delicious. The dish is a perfect balance of savory and sweet flavors, and the almonds add a crunchy texture that complements the tender chicken. The sauce is thick and rich, giving the dish a velvety and luscious feel in the mouth. The dish is also very versatile, and it can be easily adapted to suit different preferences by adding vegetables or adjusting the spice level.Conclusion
Almond boneless chicken wor su gai is a classic Chinese-American dish that has become a favorite in many households. The dish's unique blend of flavors and textures has made it a popular choice in Chinese restaurants across the United States. The dish's versatility and adaptability mean that it can be adjusted to suit different preferences, making it a great meal for families and groups. If you have not tried almond boneless chicken wor su gai yet, find a recipe and give it a try - you won't be disappointed!
Almond Boneless Chicken Wor Su Gai is a popular Chinese-American dish that is enjoyed by many. The dish features tender chicken that is coated in a crispy batter, served with sweet and sour sauce, and topped with almonds. If you are someone who is looking to make this dish at home, there are some valuable tips that can help you achieve the perfect Almond Boneless Chicken Wor Su Gai. In this article, we will discuss some of these tips.
Tip #1: Use High-Quality Ingredients
When making Almond Boneless Chicken Wor Su Gai, it is important to use high-quality ingredients. This means using fresh chicken, high-quality flour, and fresh vegetables. The quality of your ingredients will greatly affect the taste and texture of your dish, so be sure to take the time to source out the best possible ingredients.Chicken
For this dish specifically, it is important to use chicken breast as it is tender and will cook quickly. It is also recommended to use boneless chicken, as this is easier to cut into small pieces and will ensure that the chicken cooks evenly.Flour
When making the batter for your Almond Boneless Chicken Wor Su Gai, it is important to use a high-quality flour. A popular choice is cornstarch, as it will create a crispy and light batter. However, you can also use all-purpose flour or a combination of both.Vegetables
The vegetables included in this dish are typically onions, carrots, and celery. It is important to use fresh vegetables that are firm and have a bright color. Be sure to wash and cut them into small, uniform pieces to ensure even cooking.Tip #2: Properly Cook the Chicken
The most important aspect of Almond Boneless Chicken Wor Su Gai is the chicken. Therefore, it is important to properly cook the chicken to ensure that it is tender and juicy. There are a few tips you can follow to achieve this:Marinate the Chicken
Marinating the chicken in a mixture of soy sauce, ginger, and garlic will add flavor and help tenderize the chicken. Marinate the chicken for at least 30 minutes, but preferably for a few hours.Cut Chicken into Uniform Pieces
When cutting your chicken into small pieces, make sure that they are uniform in size. This will ensure that they cook evenly and quickly.Use the Right Temperature and Time
When frying the chicken, make sure that your oil is hot enough (around 350-375 degrees F). If the oil is not hot enough, the chicken will absorb too much oil and become greasy. Fry the chicken for 3-5 minutes on each side, or until it is fully cooked and the batter is golden brown.Tip #3: Make the Sauce from Scratch
Another important aspect of Almond Boneless Chicken Wor Su Gai is the sauce. Many people use store-bought sweet and sour sauce, but making the sauce from scratch will heighten the flavor of the dish. Here is a simple recipe for homemade sweet and sour sauce:Ingredients
- 1/2 cup sugar
- 1/4 cup apple cider vinegar
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
- In a small saucepan, combine the sugar, apple cider vinegar, ketchup, and soy sauce.
- Bring the mixture to a boil, stirring occasionally.
- In a small bowl, whisk together the cornstarch and water until the cornstarch is dissolved.
- Slowly pour the cornstarch mixture into the saucepan, whisking constantly.
- Cook the sauce for a few minutes, until it has thickened.
- Remove the sauce from the heat and let it cool.