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War Su Gai: Skip The Take Out For This Chinese Chicken Dish

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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.

 

 

War Su Gai is a boneless lightly breaded Chinese dish in a simply ginger brown sauce that is easy to make and tastes wonderful. Skip the takeout and make this dish at home instead.

 

Cleveland

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.

 

War Su Gai is a boneless lightly breaded Chinese dish in a simply ginger brown sauce that is easy to make and tastes wonderful. Skip the takeout and make this dish at home instead.

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

War Su Gai is a boneless lightly breaded Chinese dish in a simply ginger brown sauce that is easy to make and tastes wonderful. Skip the takeout and make this dish at home instead.

 

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.

 

War Su Gai is a boneless lightly breaded Chinese dish in a simply ginger brown sauce that is easy to make and tastes wonderful. Skip the takeout and make this dish at home instead.

 

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.

 

Check out these recipes from Seduction In The Kitchen:

 

War Su Gai is a boneless lightly breaded Chinese dish in a simply ginger brown sauce that is easy to make and tastes wonderful. Skip the takeout and make this dish at home instead.

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WarSuGai
Yield: 2 servings

War Su Gai Recipe

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

War Su Gai is a boneless lightly breaded Chinese dish in a simply ginger brown sauce that is easy to make and tastes wonderful. Skip the takeout and make this dish at home instead.

Ingredients

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

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

Instructions

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!

Nutrition Information:


Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

Did you make this recipe?

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Deanna Samaan
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Sara

Saturday 11th of January 2020

Looking forward to trying this soon— it sounds delicious! I’m originally from Mansfield (about an hour south of CLE) and if you ever pass through, it’s worth it to stop at Chinatown on Ashland Rd. Their War Su Gai is AMAZING .... I’ve lived in DC and am now currently in Columbus and I’ve yet to find a dish that compares to theirs. I go every time I get a chance to get back home! PS their egg rolls and sweet and sour sauce are to die for, too! Everything is homemade and the establishment is owned by a local family.

Mike Echon

Sunday 28th of April 2019

But I like the gravy-laden Cleveland version....Although, I’ll give this recipe a try.

Dave R

Friday 26th of April 2019

The best war sui gai in Indianapolis was made in the 70’s and 80’s at Chinese Ruby restaurant (closed for many years now), and I’ve tried for years to find a close approximation - this is it! Delicious, light, tender, mild, perfect. I made a couple minor tweaks: I added sliced water chestnuts and some sliced snow peas to the end of the sauce cook, and added a sprinkle of toasted almonds along with the scallions. One thing I will definitely do next time is cut back on the almond extract - probably halve it. Thanks for publishing this - it goes to the front of my “keeper” file.

Lisa Bryan

Saturday 10th of February 2018

I've never heard of this dish before but it sounds delicious!

Deanna

Saturday 10th of February 2018

It common but not common either in Chinese restaurants :) But so tasty!!

Heidy

Saturday 10th of February 2018

I'm Orginally from Warren, Oh, 40 minutes from Cleveland. It's a great place for Chinese if you know the area and avoid the crap holes of hell lol. Make friends with the natives who have lived their all their lives and get the rundown on the best places to eat.

Hugs Heidy

Deanna

Saturday 10th of February 2018

I actually covered in Warren Ohio for 3 months for work. There was good Chinese food down that end of the state :) Thank you!