War Su Gai

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 426.7
  • Total Fat: 35.2 g
  • Cholesterol: 74.1 mg
  • Sodium: 724.6 mg
  • Total Carbs: 11.4 g
  • Dietary Fiber: 0.9 g
  • Protein: 16.4 g

View full nutritional breakdown of War Su Gai calories by ingredient
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Number of Servings: 8

Ingredients

    • 2 whole chicken breasts, skinned, boned, and cut in half
    • 1/2 teaspoon salt
    • 1 tablespoon dry sherry
    • Sauce:
    • 4 tablespoons cornstarch
    • 3 tablespoons water
    • 3 cups chicken broth, homemade or storebought (low-sodium is best)
    • 1 1/2 cups chopped mushrooms (optional)
    • 3 tablespoons chicken fat or butter
    • 2 teaspoons soy sauce
    • 3 tablespoons chicken bouillon granules
    • Batter:
    • 3 tablespoons cornstarch
    • 3 tablespoons flour
    • 1/2 teaspoon baking powder
    • 1 egg, beaten
    • 1 tablespoon water
    • Remaining Ingredients:
    • 1 cup shredded lettuce
    • 1/3 cup toasted, slivered almonds
    • 1 green onion, finely chopped (green and white parts)
    • Oil for deep-frying, as needed

Directions

Sprinkle chicken with salt and sherry and marinate for 15 minutes.
While chicken is marinating, prepare the sauce. Mix together the cornstarch and water in a small saucepan until smooth. Gradually mix in the chicken broth, mushrooms (if using), chicken fat or butter, soy sauce, and bouillon granules.

Bring the mixture to a boil, stirring constantly. Let boil for 1 minute, and keep warm.
To prepare batter: Beat together the cornstarch, flour, baking powder, egg, and water until smooth. Coat each piece of chicken with the batter.
Heat wok or a large skillet and add oil to a depth of 1/2-inch. Heat to 375 degrees. Cook coated chicken pieces in oil until they are golden, turning them once. This should take about 5 - 7 minutes. Drain the chicken on a tempura rack if you have one, or on paper towels.
Cut the chicken diagonally into strips. Reassemble the strips into chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion. Spoon the sauce over the chicken and serve.


Number of Servings: 8

Recipe submitted by SparkPeople user KATPRIEBE.

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