Almond Boneless Chicken (Wor Su Gai) Recipe

Name: Almond Boneless Chicken (Wor Su Gai) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whl chicken breasts, skinned, boned, and cut in half; 1/2 tsp salt; 1 Tbsp. dry sherry; 4 Tbsp. cornstarch; 3 Tbsp. water; 3 c. broth; 1 1/2 c. minced mushrooms (optional); 3 Tbsp. chicken fat or possibly butter; 2 tsp soy sauce; 3 Tbsp. chicken bouillon granules; 3 Tbsp. cornstarch; 3 Tbsp. flour; 1/2 tsp baking pwdr; 1 x egg, beaten; 1 Tbsp. water; 1 c. shredded lettuce; 1/3 c. toasted, slivered almonds; 1 x green onion, finely minced (green and white parts) Oil for deep-frying

Servings: persons

2 whl chicken breasts, skinned, boned, and cut in half
1/2 tsp salt
1 Tbsp. dry sherry
4 Tbsp. cornstarch
3 Tbsp. water
3 c. broth
1 1/2 c. minced mushrooms (optional)
3 Tbsp. chicken fat or possibly butter
2 tsp soy sauce
3 Tbsp. chicken bouillon granules
3 Tbsp. cornstarch
3 Tbsp. flour
1/2 tsp baking pwdr
1 x egg, beaten
1 Tbsp. water
1 c. shredded lettuce
1/3 c. toasted, slivered almonds
1 x green onion, finely minced (green and white parts) Oil for deep-frying

1
Batter coated chicken is deep-fried in this specialty from Detroit, Michigan
2
Sprinkle chicken with salt and sherry and marinate for 15 min.
3
While chicken is marinating, prepare the sauce.
4
Mix together the cornstarch and water in a small saucepan till smooth.
5
Gradually fold in the chicken broth, mushrooms (if using), chicken fat or possibly butter, soy sauce, and bouillon granules.
6
Bring the mix to a boil, stirring constantly.
7
Let boil for 1 minute, and keep hot.
8
To prepare batter: Beat together the cornstarch, flour, baking pwdr, egg, and water till smooth.
9
Coat each piece of chicken with the batter.
10
Heat wok or possibly a large skillet and add in oil to a depth of 1/2-inch.
11
Heat to 375 degrees.
12
Cook coated chicken pcs in oil till they are golden brown, turning them once.
13
This should take about 5 - 7 min.
14
Drain the chicken on a tempura rack if you have one, or possibly on paper towels.
15
Cut the chicken diagonally into strips.
16
Reassemble the strips into chicken breast shapes and place on a bed of shredded lettuce.
17
Sprinkle with almonds and green onion.
18
Spoon the sauce over the chicken and serve.

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 whl chicken breasts, skinned, boned, and cut in half, 1/2 tsp salt, 1 Tbsp. dry sherry, 4 Tbsp. cornstarch, and more.

Yes, Almond Boneless Chicken (Wor Su Gai) Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!