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War Su Gai is a boneless lightly breaded Chinese chicken dish in a simple ginger brown sauce that is easy to make and tastes wonderful. Skip the takeout and make this dish at home instead.
It is no secret that I really don’t like living in Cleveland. So why don’t you move? Honestly, it is the job I have as a phlebotomist that keeps me here.
If I was married, I could talk to my husband about getting the hell out of Cleveland. Unfortunately, that not the case and I have only myself to rely on. Now That I have been with my job close to 14 years, I can leave and take my pension with me. I admit I am looking into starting over again. I see this happening by this time next year.
There are many reasons why I don’t like Cleveland. Even friends I know that have moved out of Cleveland have told me that once they moved out Ohio, they have felt so much better. Cleveland just not what I am used to, it is different here, it really is. So hopefully things will go according to plan.
I have been updating old posts and recently the Leftover Chinese Rice Pudding I saw where I talked about a few things in that post that I didn’t like about Cleveland. I also mentioned how the Chinese food sucked here and talked about my favorite dish chicken dish, War Su Gai.
War Su Gai Recipe
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.
2 Boneless skinless chicken breasts, sliced into strips Marinade: 1 tablespoon dry sherry 1⁄2 teaspoon salt Sauce: 4 tablespoons cornstarch 3 tablespoons club soda 3 tablespoons butter 1/4 teaspoon minced ginger 2 teaspoons soy sauce 3 cups chicken broth 3 teaspoons chicken bouillon granules 1/4 teaspoon almond extract 1⁄2 cup sliced mushrooms Batter: 3 tablespoons cornstarch 3 tablespoons flour 1 egg, Beaten 1 tablespoon club soda peanut oil shredded iceberg lettuce sliced scallions
- 2 Boneless skinless chicken breasts, sliced into strips
- 1 tablespoon dry sherry
- 1⁄2 teaspoon salt
- 4 tablespoons cornstarch
- 3 tablespoons club soda
- 3 tablespoons butter
- 1/4 teaspoon minced ginger
- 2 teaspoons soy sauce
- 3 cups chicken broth
- 3 teaspoons chicken bouillon granules
- 1/4 teaspoon almond extract
- 1⁄2 cup sliced mushrooms
- 3 tablespoons cornstarch
- 3 tablespoons flour
- 1 egg, Beaten
- 1 tablespoon club soda
- peanut oil
- shredded iceberg lettuce
- sliced scallions
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!
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g