Warr-Shu-Gai Almond Boneless Chicken

When I was a boy in Detroit I worked as a bus boy in Wing Hong's Chinese American Restaurant. I'm sure Wingy is either very old or dead by this time but the cries of "War Sho GAI" still ring in my ears (along with our american response "wash your OWN guy!!") My first attempt at this receipe was ok but not completely successful, never the less the taste was what I remembered and that earns it a five. Be sure to use THIN cuts of boneless chicken so it fries up crisp. Too thick a piece makes the coating soggy and therefore less edible. This sauce will work best with rendered chicken fat. I save what renders out when I broil chicken for other receipes for just this kind of dish. Thanks for posting this Tonkcats. It was a wonderful addition to my cookbook.

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I had no idea that this was a regional recipe either. Our whole family just loves it when we go out to eat. I made it last night and it was absolutely fabulous!!! I too left out the sherry and mushrooms. The sauce is dead on, but I can't quite figure out how to fix the batter so it's more like the restaurant version. I was thinking maybe it should have salt in it and omit the baking powder so it crisps up more like a fried chicken batter????

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I have been looking for a recipe similar to this for a long time. I live in Canada just across the river from Detroit, and our Chinese restaurants have served this as far back as I can remember. I haven't tried the recipe yet, but I am hopeful it is the one I have been looking for. I will rate and review it properly once I try it, but for now am giving it five stars in anticipation!

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I grew up in MI where I could get Almond Boneless Chicken at any Chinese restaurant I walked into. When I moved to NC I quickly learned that it was regional since no Chinese restaurant here knew what it was. This came in as a close second to the traditional Almond Boneless Chicken I can get at my favorite Chinese Restaurant. Thank you so much for posting it!

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Being a fellow Michiganian, I thought the sauce was dead on!!!! Only complaint that was heard this evening was from my DH who actually fried the chicken, was maybe 2 eggs would have worked better. But we both agreed that when recipes are written, who knows what size of eggs are really used. And who knows if the same sizes are offered in the areas. Or, no offense to the momma chicks, but do they always lay the same sized eggs!!! LOL. Tonkcats, great recipe and we will be making over and over, well at least until the DS goes off to college!!!! LOL This is his favorite dish :o)

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I live in Montana and here they call this deep-fried chicken with almond gravy...whatever you call it it's darn good! Thank you!

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My Husband and I are both From Michigan. We now live in Tenn. and Have not been able to find this sort of Almond chicken anywhere. Thanks so much for the recipe it is the closest thing we have found to it.We will be useing this in our kitchen regularly.Do you by chance have a good egg drop soup recipe?

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We enjoyed this recipe. We left out the mushrooms and did not miss them. We will definitely make this again. My son actually ate all of his chicken. That is a rave review.

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Well, we did enjoy this but the recipe calls for salt and sherry but does not say what to do with it. I marinated the chicken in it. The chicken was moist and the sauce was very flavorful. I did not use the mushrooms. I was debating on the stars but the recipe is lacking in description. It would have been a five star if it explained the whole recipe. Thanks Tonkcats

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The whole family enjoyed this dish. I opted to use the mushrooms but 1 1/2 cups is a lot of mushrooms and sauce ended up being a mushroom sauce. The next time that I prepare this dish, I will try it without the mushrooms and compare.

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they serve this here in neb too its one of my favorites instead of slicing almonds chop them fine we dont have the mushrooms here

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I was looking for a recipe for Almond Chicken Soo Guy, and this was very close- I guess that's what we call it in Canada! It was very good, although I didn't have any homemade chicken stock, which would greatly improve the sauce. You could also adapt it to make Lemon Soo Guy with a lemon sauce instead of a gravy type sauce. A bit of work, but will definitely make it again

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I liked the chicken and the almonds were a delicious addition. However, I did not care for the sauce. I suppose that could just be my taste, but I was thinking that something a little sweeter would have been good. At any rate, it did make a nice midweek meal and I will explore other chicken and almond recipes.

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This recipe is also served in Chinese Restaurants in Northeast Ohio and also Columbus, Ohio. It is great.

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Haven't tried to make this yet, so I can't rate it. I will try it though. I just wanted to let Tonkcat know that War Su Gai does exist in southwestern Ohio, both under that name and under Almond Boneless Chicken. I've had it with a variety of sauces...one very gravy-like, the rest more oriental in nature. It's a great dish. I'm anxious to try it at home.

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