also known as Wor Su Gai
TO MARINATE THE CHICKEN:
Sprinkle chicken with 1/2 teaspoon salt and sherry and marinate for 15 minutes.
TO MAKE THE SAUCE:
Mix 4 tablespoons cornstarch and 3 tablespoons water in sauce pan until smooth. Gradually mix in chicken broth, chicken fat (or butter), soy sauce, and bouillon granules. Bring to a boil stirring constantly. Let boil for about 1 minute; reduce heat and keep warm.
TO PREPARE THE CHICKEN:
Heat oil to 375 degrees F.
Beat together 3 tablespoons of cornstarch, flour, baking powder, egg and 1 tablespoon of water until smooth. Coat chicken with batter and cook 5-7 minutes in hot oil until golden brown. Drain chicken on paper towels.
Cut cooked chicken into strips, put on a bed of shredded lettuce. Sprinkle with almonds and green onion, spoon sauce and serve with fried rice and egg roll.
Make sure you fry the chicken breasts whole and then cut into strips after they are cooked. This recipe comes from RecipeLink.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (359g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 132 (40%)|
|Amt Per Serving||% DV|
|Total Fat 14.7g||20 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 115.7mg||36 %|
|Sodium 941mg||32 %|
|Potassium 502.1mg||13 %|
|Total Carbohydrate 15.7g||5 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 14g|
|Protein 33.3g||48 %|
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Calories per serving: 334
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