This Quick and Easy Almond Chicken Gravy Recipe is made with boneless breaded chicken breast and makes an authentic tasting Chinese recipe, IN 15 MINUTES! Making Budget Friendly Meals and super quick recipes for families is my favorite thing to do!
Chicken Soo Gai Gravy Recipe
Instead of chicken pieces, it is served as a sliced chicken breast, battered and fried like southern style fried chicken. It is considered good luck to remove one of the center slices prior to serving.
Make Ahead: As with any recipe that uses gravy, this Chinese Almond Chicken recipe is best enjoyed freshly made. The chicken loses its crisp and the gravy starts to infiltrate the crust. For this reason, please do not make it ahead of time.
I live in Kentucky now, but make a few trips to Detroit every year. When we come home we always brings back a few almond chicken dinners. Now, could you replicate their egg rolls. They use all bean sprouts, no cabbage and are super yummy!
I have tried so many Chinese restaurants here in Cleveland that have this boneless chicken, War Su Gai on the menu and none of them are close to what we would get at China Town Inn in Pittsburgh, PA. In Cleveland, it is chicken and gravy and it is disgusting. So fed up with not getting what I get in Pittsburgh, I set out to research War Su Gai recipes on the internet.
Although the recipes for this breaded boneless Chinese chicken dish was similar, there were variations. So I took what I know about the Pittsburgh version of War Su Gai and decided to make my own takeout version. Using the recipes as the base, I did create my favorite Chinese chicken dish.
Sprinkle the salt and dry sherry over the chicken and let it sit for about 10 minutes. Meanwhile, start the sauce for the dish as the chicken rests.In a small saucepan, stir together cornstarch and club soda until it is smooth.Next, add the chicken broth, chicken bouillon, butter, soy sauce, ginger, almond extract, and mushrooms. Give it a good stir.Stirring constantly, bring the mixture to a boil and let boil for about 1 minute. Take off the heat and set aside.Prepare the batter for the chicken.Beat together cornstarch, flour, club soda, and egg until smooth.Dip the chicken strips into the batter, lightly coating them.Pour peanut oil into a large skillet about a 1/2 inch; heat to 375 degrees.Turning once, fry till the chicken is golden about 5 to 7 minutes.Drain the chicken on paper towels.On a plate put a layer of the shredded iceberg lettuce.Place the chicken on op the lettuce, cover it with the sauce.Garnish with the sliced scallions.Serve it up and ENJOY!
Hi! I am Deanna, the creative force behind Seduction in the Kitchen. I believe everyone has an affair with food! Phlebotomist by day and a food blogger at night, welcome to my food blog and let yourself be seduced by the recipes.
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Very Good Geoffrey! We could get this dish in Michigan, however I have never found the same in Texas. I will try it with a more brown color gravy as that is how my favorite was. Thanks for the recipe!
Finally, one flavor that truly made this dish pop was the addition of the finely chopped green onion when serving the dish. I wondered how adding the green onion to a basic chicken gravy would taste. Almond boneless chicken is one of the mildest dishes served at Chinese restaurants, so eliminating everything but the chicken gravy base and the onion flavor we all liked, might prove to be a winner.
Heat 1 1/2 Tbsp. oil in wok or large skillet over medium heat. Add celery and stir fry 2-3 minutes. Add mushrooms and bamboo shoots and stir fry 3-5 minutes. Add chicken broth, soy sauce, oyster sauce, salt and sugar. Bring to a boil and cook 7 minutes. (At this point I strain out the vegetables, but if you like, these can be kept in the gravy.) Return strained gravy to wok and return to boil. Stir in cornstarch slurry and cook until thickened. Turn heat to low and keep warm.
Heat butter in wok or large skillet over medium heat. Add mushrooms and stir fry 3-5 minutes. Add chicken broth, soy sauce, sherry, salt and sugar. Bring to a boil and cook 5 minutes. Stir in cornstarch slurry and cook until thickened. Turn heat to low and keep warm.
Combine chicken broth, green onion, soy sauce, and sherry in small saucepan. Heat to boiling. Add corn starch slurry and turn heat down to medium. Cook until thickened. Turn heat to low and keep warm.
I would love to say that my day working in the kitchen allowed me to finally put this recipe to rest, but alas, life is just not that fair. A consensus could not be met. Hubby and Zeb liked #1 the best, with #2 running a close second. Grace liked #2 the best because there were mushrooms in the gravy and she enjoyed eating them with the chicken. She still liked #1, but preferred a gravy that had vegetables in it. Everyone did agree that version #3 was definitely not a keeper. The only aspect of this one that was okay was the onion flavor, but it was too strong.
Coat the perimeter of the wok with two tablespoons of oil, and spread the chicken in one layer around the wok. Let it sear for 20 seconds. Turn the chicken and let the other side sear for another 20 seconds.
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RECIPE CARD 4.84 from 6 votesChinese Almond Chicken RecipeThis Chinese Almond Chicken is just like your favorite dish at your local Chinese restaurant except that it's Paleo! Almond fried chicken is allergen-free and delicious.
Fry the chicken: Flatten the chicken breasts. Whisk together the batter ingredients until smooth. In a large wok over high heat, heat about 1/2 - 3/4 cup of refined coconut oil until very hot. Working in batches, dip the chicken into the batter and allow a bit of the excess to drip off before dropping it directly into the hot oil. Give the chicken a little nudge with a wooden spoon to loosen any bits that are stuck to the bottom of the pan. Let fry about 5 minutes per side until crispy and golden. Remove and drain on paper towels, repeat with remaining chicken. You can also cook the chicken using an air fryer.
It looks like I need to try this Chinese almond chicken. Why? Because it sounds and looks really delicious! I think I will really love that Almond gravy. And I really appreciate the fresh lettuce. Really lovely!
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Seriously! Skip take out and make this at home. It is one of my favorite Chinese restaurant dishes. They serve is so fresh and warm every time and the chicken is so tender, good! I knew I just needed to make it at home and enjoy it in the comfort of my sweatpants. It is so much better than I thought it could ever be!! The chicken is so simple to cook up and adding in the vegetables just crisped them with the olive oil flavoring then whisk together the special Moo Goo Gai Pan sauce that is poured over and simmered all together. You are going to love how easy this Moo Goo Gai Pan recipe is!
There is little to no seasoning on this Moo Goo Gai Pan dish. Just the perfect sweet and savory Moo Goo Gai Pan special sauce that enhances all the flavors in this dish! It is served with vegetables and chicken with some green onions or sesame seeds for garnish. It is that simple and easy to make! You will have dinner on the table in less than 20 minutes. If you are craving Chinese food, skip the ordering and make this Moo Goo Gai Pan recipe immediately! You will not regret it and your family will love every bite of it. 2ff7e9595c
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