Warr Shu Gai Almond Boneless Chicken Recipe
Warr Shu Gai almond boneless chicken recipe: lightly battered fried chicken pieces topped with a warm mushroom gravy flavored with soy sauce. You’ll marinate the chicken briefly, coat it in a simple baking-powder batter, then fry until golden. Finish by spooning the savory sauce over the top and serve right away.
Ingredients
1. For the chicken
2. For the sauce
3. For the batter
Step-by-Step Method
Cut and season the chicken
Slice the chicken breasts into large bite-size pieces. Add salt and dry sherry, then toss to coat. Let it sit for about 10 minutes.
Add the cornstarch slurry
Stir 4 tbsp cornstarch with 3 tbsp water until smooth. Mix it into the chicken so each piece gets a thin coating.
Start the sauce
Melt butter in a saucepan. Add mushrooms and sauté for 3–4 minutes. Pour in chicken broth, soy sauce, and bouillon; bring to a gentle boil.
Thicken the sauce
Mix 3 tbsp cornstarch with a little water until lump-free. Slowly stir it into the simmering sauce until it turns glossy and lightly thickened, then lower the heat.
Mix the batter
Whisk flour and baking powder in a bowl. Add the egg and water, then whisk until you get a pourable batter that still clings to the chicken.
Coat the chicken
Dip the chicken pieces into the batter. Let the excess drip off so the coating doesn’t get too heavy.
Fry until golden
Heat oil in a deep pot over medium-high heat. Fry the chicken in batches, turning as needed, until golden and cooked through. Drain on paper towels.
Sauce and serve
Arrange the fried chicken on a plate. Spoon the hot mushroom sauce over the top. If you like, sprinkle with toasted almonds and serve right away.