Almond Boneless Chicken (Wor-Su-Gai) - Kraft Recipes Top
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Almond Boneless Chicken (Wor-Su-Gai)

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Make It

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  • Marinade
  • 1. Marinade chicken, salt, and sherry for 15 minutes (while preparing sauce or batter).
  • Sauce
  • 1. In a small saucepan, stir together cornstarch and water until smooth.
  • 2. Gradually stir in chicken broth, mushrooms (optional), butter, soy sauce, and chicken bouillon granules.
  • 3. Bring the mixture to a boil, stirring constantly.
  • 4. Let boil 1 minute. Keep warm.
  • Batter
  • 1. Beat together cornstarch, flour, baking powder, egg, and water until smooth.
  • 2. Coat each piece of chicken with batter.
  • Prepare
  • 1. Pour vegetable oil into a large skillet or wok 1/2 inch deep.
  • 2. Heat to 375 degrees F.
  • 3. Cook coated chicken pieces in oil, turning once, until golden -- 5-7 minutes.
  • 4. Drain on paper towels.
  • 5. Cut chicken diagonally into strips (resembling chicken tenders).
  • 6. Reassemble strips of chicken breast on a bed of shredded lettuce.
  • 7. Sprinkle with almonds and green onion.
  • 8. Spoon sauce over chicken and lettuce immediately.

Special Equipment Needed


This is the authentic recipe you'll find in most Japanese, Chinese, and Cantonese restaurants in Michigan. It's delicious and the lettuce adds great texture crunch to the meal! Can also be served with rice.

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