Warr-Shu-Gai Almond Boneless Chicken

Recipe by Tonkcats
YIELD: 4-6




  • Prepare sauce: In a small saucepan, stir together cornstarch and water until smooth.
  • Gradually stir in chicken broth, mushrooms (if desired), butter, soy sauce and bouillon granules.
  • Bring the mixture to a boil, stirring constantly.
  • Let boil 1 minute. Keep warm.
  • Prepare batter: Beat together cornstarch, flour, baking powder, egg and water until smooth.
  • Coat each piece of chicken with batter.
  • Pour vegetable oil into a large skillet or wok to the depth of 1/2 inch; heat to 375 degrees.
  • Cook coated chicken pieces in oil, turning once, until golden -- 5 to 7 minutes.
  • Drain on pa per towels.
  • Cut chicken diagonally into strips.
  • Reassemble strips in chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion.
  • Spoon sauce over chicken and serve immediately.
  • Makes four to six servings.
  • 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.