Does anyone know how to make this dish, it has been our favorite Chinese dish for years as prepared at Ding Ho’s restaurant in Columbus, OH. The signature sauce there is an orange sauce not brown as in every other place I have tried it. Please help.
Here’s another recipe for Almond Chicken from a Detroit newspaper:
Warr Shu Gai or Almond Boneless Chicken
Warr Shu Gai or Almond Boneless Chicken, like chop suey, is a
Chinese-inspired American dish. It originated in Detroit.
Every Cantonese restaurant in the Detroit area serves it.
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
1-1/2 cups chopped mushrooms (optional)
3 tablespoons chicken fat or butter
2 teaspoons soy sauce
3 teaspoons chicken bouillon granules
Batter:
3 tablespoons cornstarch
3 tablespoons flour
1/2 teaspoon baking powder
1 egg, beaten
1 tablespoon water
Vegetable oil for frying
1 cup shredded lettuce
1/3 cup toasted, slivered almonds
1 green onion, finely chopped (green and white parts)
Sprinkle chicken with salt and sherry. Set aside 15 min.
Prepare sauce: In a small saucepan, stir together cornstarch and water
until smooth. Gradually stir in chicken broth, mushrooms (if desired),
chicken fat, soy sauce and bouillon granules. Bring the mixture to a
boil, stiring 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 paper 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.
Source: Detroit Free Press
Chinese Restaurant Almond Chicken
Batter:
1 cup flour
2 eggs
Milk
1 1/2 teaspoons baking powder
1/2 lb. vegetable oil for deep frying
1 lb. chicken breast, boned and cut into small pieces
Gravy:
2 teaspoons cornstarch
1 can chicken broth
Salt and pepper to taste
2 tablespoons soy sauce
1 small can mushrooms
4 oz. cashew nuts (or almonds), finely grated - for garnish
Mix flour, eggs, baking powder and enough milk to form dough
the consistency of pancake batter.
Heat oil in a deep frying pan. Dip chicken into the batter, let
excess batter drip off. Fry until golden brown, remove from pan
and keep warm until ready to serve.
Remove all oil from pan except about one-fourth. To make gravy add
cornstarch, chicken broth, seasonings, soy sauce and mushrooms, stir
while it cooks for a few minutes.
Pour gravy over warm chicken and sprinkle finely grated cashew nuts or
almonds on top.
Source: House of Hwang Chinese Restaurant, Fredericksburg, VA
as reprinted in the Free Lance Star newspaper, Feb 24, 1972.