Boneless Almond Chicken, known in some regions of Latin America as "Warr Shu Gai", is a classic dish of Chinese cuisine that has found multiple variations in various countries. Its origin lies in Cantonese gastronomy, famous for its balanced flavors and delicate textures. In Mexico and other Latin American countries, this dish has been adopted and adapted, maintaining the essence of its creamy sauce and crispy chicken, albeit with unique touches from each region.
In addition to "Almond Chicken", in countries like Colombia and Peru this dish may also be known as "Chicken with almonds", while in Argentina and Chile it remains closer to the original term or is simply called "Chicken with almond sauce". In any case, the combination of toasted almonds, savory sauce, and boneless fried chicken is usually a favorite on Asian-Creole cuisine menus.
This dish stands out not only for its flavor but also for its preparation technique, which involves a soft and crunchy batter that coats the chicken, and a sauce based on broth and dry sherry that adds depth and a slightly sweet touch. In some versions, duck is also used, which changes its name to "Warr Shu Opp".
How to prepare Boneless Almond Chicken Warr Shu Gai
To prepare this delicious Boneless Almond Chicken, first prepare the sauce. In a small saucepan, mix the cornstarch with water until you get a homogeneous mixture.
Gradually incorporate the chicken broth, mushrooms, butter, soy sauce, and bouillon granules. Bring the mixture to a boil while stirring constantly.
Let it boil for 1 minute and keep the sauce warm while you continue with the other steps.
Now prepare the batter by beating together the cornstarch, flour, baking powder, egg, and water until the mixture is smooth.
Cover each piece of boneless chicken breast with this prepared batter.
In a large skillet or wok, pour enough vegetable oil to reach a depth of 1/2 inch and heat it to 375 degrees.
Cook the battered chicken pieces in the hot oil, turning them once, until they are golden brown, which will take between 5 and 7 minutes.
Drain the fried chicken on paper towels to remove excess oil.
Cut the pieces into diagonal strips and reassemble the strips into the shape of chicken breasts. Place them on a bed of shredded lettuce.
Sprinkle the strips with toasted almonds and chopped green onion.
Finally, pour the prepared sauce over the chicken and serve immediately.
This recipe yields four to six servings and can also be enjoyed with duck instead of chicken, changing its name to "Warr Shu Opp".
It is important to note that although the batter may seem a bit different each time it is prepared, the authentic flavor of the dish remains intact.
