Recipe by myslys
Roosie found this one for me, and I wanted to share it with everyone. It's so good!
Top Review by Ilovemy4kids
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.
- 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 See How It's Made
- 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.