Prep 30 mins
Cook 30 mins
Roosie found this one for me, and I wanted to share it with everyone. It's so good!
- 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)
- 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.
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.
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!!
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.