Best 2 Warr Shu Gai Almond Boneless Chicken Recipes

**Warr Shu Gai (Almond Boneless Chicken): A Culinary Delight for Chicken and Almond Lovers**

Warr Shu Gai, also known as Almond Boneless Chicken, is a classic Chinese-American dish that combines the tender texture of boneless chicken with the nutty crunch of almonds. This delectable dish is a staple in many Chinese restaurants and a favorite among food enthusiasts. With its savory sauce, crispy coating, and vibrant colors, Warr Shu Gai is a feast for both the eyes and the palate.

In this comprehensive guide, we've gathered a collection of Warr Shu Gai recipes that cater to various dietary preferences and skill levels. From traditional Cantonese-style Warr Shu Gai to healthier versions using air fryers or oven-baked methods, our recipes offer something for everyone. Get ready to tantalize your taste buds and impress your family and friends with this iconic dish.

Check out the recipes below so you can choose the best recipe for yourself!

WARR-SHU-GAI ALMOND BONELESS CHICKEN

Warr-Shu-Gai Almond Boneless Chicken image

Warr Shu Gai or Almond Boneless Chicken, like chop suey, is a Chinese-inspired American dish. So far as I have been able to determine, it originated in Detroit. It was a favorite dish of my childhood there. Every Cantonese restaurant in the area serves it, but I've never been able to find it outside of Michigan. Descriptions of it to Chinese restaurant personnel elsewhere have been met with blank stares.

Provided by Tonkcats

Categories Chicken Breast

Yield 4-6

Number Of Ingredients 16

Ingredients

2 whole skinless chicken breasts, boned and cut in half
1/2 teaspoon salt
1 tablespoon dry sherry
4 tablespoons cornstarch
3 tablespoons water
3 cups chicken broth
1 1/2 cups Chopped mushrooms (optional)
3 tablespoons butter
2 teaspoons soy sauce
3 teaspoons chicken bouillon granules
3 tablespoons cornstarch
3 tablespoons flour
1/2 teaspoon baking powder
1 egg, Beaten
1 tablespoon water
vegetable oil, for frying

Steps:

Prepare sauce: In a small saucepan, stir together cornstarch and water until smooth.
Gradually stir in chicken broth, mushrooms (if desired), butter, soy sauce and bouillon granules.
Bring the mixture to a boil, stirring constantly.
Let boil 1 minute. Keep warm.
Prepare batter: Beat together cornstarch, flour, baking powder, egg and water until smooth.
Coat each piece of chicken with batter.
Pour vegetable oil into a large skillet or wok to the depth of 1/2 inch; heat to 375 degrees.
Cook coated chicken pieces in oil, turning once, until golden -- 5 to 7 minutes.
Drain on pa per towels.
Cut chicken diagonally into strips.
Reassemble strips in chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion.
Spoon sauce over chicken and serve immediately.
Makes four to six servings.
It's been some time since I last made this, but I recall that the batter seemed not quite the same, but the rest is authentic. This can also be made with duck, in which case it becomes Warr Shu Opp.

ALMOND BONELESS CHICKEN (WOR SU GAI)

Almond Boneless Chicken (Wor Su Gai) image

This almond boneless chicken recipe, also known as War Su Gai or chicken soo guy was given to me by my Aunt, who many years ago, when I was a child introduced me to Chinese cuisine. This was served in a popular Detroit Chinese restaurant and it was actually the first Chinese food that I ever ate. I loved it then and love it now....

Provided by Laura Yoder

Categories Chicken

Number Of Ingredients 22

Ingredients

2 whole skinless boneless chicken breasts or 8 chicken tenders
1/2 tsp salt
1 Tbsp dry sherry
SAUCE:
4 Tbsp cornstarch
3 Tbsp water
3 c chicken broth
1 1/2 c fresh mushrooms, chopped
3 Tbsp butter
3 Tbsp chicken bouillon granules
BATTER:
3 Tbsp cornstarch
3 Tbsp flour
1/2 tsp baking powder
1 egg, beaten
1 Tbsp water
1 Tbsp soy sauce
BASE
1 c shredded lettuce
1/3 c toasted slivered almonds
4 green onions, sliced with part of the tops.
OIL FOR DEEP FRYING

Steps:

1. 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,soy sauce, butter and boullion granules. Bring 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 large skillet or wok and add oil to a depth of 1/2 inch. Heat to 375 degrees. Cook coated chicken pieces in oil until they are golden brown, turning once. This should take about 5-7 minutes. Drain the chicken on a tempura rack if you have one or on a paper towel. Cut the fried chicken in diagonal strips. Reassemble the strips into a chicken breast shape and place on a bed of shredded lettuce. Sprinkle with toasted almonds and green onions. Spoon the sauce over the chicken and serve.

Tips:

To achieve a crispy texture for the chicken, ensure that the cornstarch coating is evenly applied and that the oil is sufficiently hot before frying. This will help create a golden brown, crispy exterior.

Use fresh, high-quality ingredients for the best flavor. This includes using fresh boneless, skinless chicken breasts, crunchy almonds, and flavorful vegetables.

Adjust the amount of soy sauce and sugar to your taste preference. The recipe provides a starting point, but you can customize it to suit your desired level of saltiness and sweetness.

If you prefer a thicker sauce, add a cornstarch slurry towards the end of cooking. This will help create a glossy, thickened sauce that coats the chicken and vegetables.

Garnish the dish with chopped green onions or sesame seeds for an extra pop of flavor and color.

Conclusion:

This Almond Boneless Chicken (Warr Shu Gai) is a delicious and versatile dish that can be enjoyed as a main course or an appetizer. The combination of crispy chicken, crunchy almonds, tender vegetables, and a flavorful sauce makes it a crowd-pleaser. Whether you're cooking for a special occasion or a casual weeknight meal, this recipe is sure to impress.

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