Warr Shu Gai Boneless Chicken with Almonds Recipe
Warr Shu Gai boneless chicken with almonds recipe; Lightly crusted chicken pieces meet with a hot sauce of mushrooms and soy sauce. In this recipe, the chicken is first lightly marinated, then coated in baking powder batter and fried. You can pour the chicken broth sauce over it and serve immediately.
Ingredients
1. For the chicken
2. 1 tablespoon dry sherry (or apple cider vinegar + water mixture can be used)
3. For the sauce
4. For the coating dough
Step-by-Step Method
Prepare and marinate the chicken
Slice the chicken breasts into large bite-sized pieces. Add salt and dry sherry and stir. Let it sit for about 10 minutes so the flavor settles better.
Add the starch mixture.
Dilute 4 tablespoons of corn starch with 3 tablespoons of water. Add this mixture to the chicken and mix to cover each piece in a thin layer.
Put the sauce in the pot
Melt the butter in the pot. Add the mushrooms and sauté for 3–4 minutes. Add chicken broth, soy sauce and chicken bouillon granules and let it boil.
Thicken the sauce
Make smooth with 3 tablespoons of corn starch with little water. Slowly pour into the boiling sauce and stir; When the sauce becomes glossy and slightly thick, reduce the heat.
Prepare the coating dough
Mix flour and baking powder in a large bowl. Add the egg and water and beat until you get a dough that is fluid but clings to the chicken.
Coat the chicken
Dip the marinated chicken pieces into the batter. Allow excess batter to drain; Too thick coating makes browning difficult.
Fry
Heat the oil in a deep pot (medium-high heat). Roast the chicken in batches; Turn each side until golden brown. Drain on paper towel.
Serve
Place the fried chicken on the plate. Pour hot mushroom sauce over it. If you want, sprinkle roasted almonds on top and serve immediately.