Almond Boneless Chicken (Wor Sue Gai)
Crispy golden battered chicken breast served over a bed of shredded iceberg lettuce, smothered in a rich and savory brown gravy, and garnished with toasted sliced almonds and fresh green onions.
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🍳 Cooking Flow
1. Make the brown gravy with roux, aromatics, chicken stock, sauces, and finish with sesame oil. → 2. Whisk the dry ingredients, egg, and almond milk into a smooth frying batter. → 3. Pound and season chicken breasts, coat in batter, and deep-fry until golden and crispy. → 4. Slice chicken, place over shredded lettuce, ladle gravy on top, and garnish with almonds and scallions.
Cooking Steps
Brief Cooking Order
1. Make the brown gravy with roux, aromatics, chicken stock, sauces, and finish with sesame oil. → 2. Whisk the dry ingredients, egg, and almond milk into a smooth frying batter. → 3. Pound and season chicken breasts, coat in batter, and deep-fry until golden and crispy. → 4. Slice chicken, place over shredded lettuce, ladle gravy on top, and garnish with almonds and scallions.
Introduction
Crispy golden battered chicken breast served over a bed of shredded iceberg lettuce, smothered in a rich and savory brown gravy, and garnished with toasted sliced almonds and fresh green onions.
Step 1
In a saucepan over medium heat, add 3 tbsp avocado oil and 3 tbsp all-purpose flour. Stir in 3 minced garlic cloves and the chopped white parts of the green onions, sautéing for 1 minute.
Step 2
Pour in 2 cups of chicken stock, 1 1/2 tbsp oyster sauce, 1 1/2 tbsp soy sauce, and a pinch of kosher salt. Whisk together and bring to a boil, then reduce heat to simmer for 8 to 10 minutes until thickened into a smooth gravy. Turn off the heat and stir in a splash of toasted sesame oil.
Step 3
Prepare the batter by whisking together 3/4 cup all-purpose flour, 3/4 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp baking powder, a pinch of kosher salt, 1 egg, and approximately 1 cup of almond milk until a smooth batter forms.
Step 4
Slice 1 1/2 lbs of chicken breasts in half horizontally, place in a plastic bag, and pound them flat to an even thickness. Season both sides with kosher salt and black pepper.
Step 5
Dip the chicken cutlets thoroughly into the batter, then carefully lower them into hot oil. Deep fry until golden brown and cooked through, turning as needed (about 2-3 minutes per side), then transfer to a wire rack to drain.
Ingredients List
Important Notes
Pounding the chicken to an even thickness ensures quick and even cooking in the hot oil.
Resting the fried chicken on a wire rack instead of paper towels keeps the bottom crust crisp.
Simmer the gravy until it coats the back of a spoon, and add sesame oil off the heat to preserve its aroma.
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