Regional Chinese American Recipe
War Su Gai / Almond Boneless Chicken
War su gai, also known as almond boneless chicken, is a regional Chinese American dish of fried chicken served with gravy, lettuce, and almonds.
Recipe at a glance
| Purpose | Additional Chinese restaurant menu recipe family |
| Cuisine or format | Regional Chinese American |
| Consolidation rule | Closely related menu names are treated as one recipe family when the sauce, technique, or format is the same. |
Ingredients
- 1 lb boneless chicken breast or thighs
- 1 egg
- 1/2 cup cornstarch or flour-starch mix
- Oil for frying
- 2 cups chicken stock
- 1 tablespoon light soy sauce
- White pepper
- Cornstarch slurry
- Shredded lettuce
- Toasted almonds
Method
- Coat chicken in egg and starch mixture.
- Fry until crisp and cooked through.
- Rest and slice chicken.
- Simmer stock with soy sauce and white pepper.
- Thicken into a smooth gravy.
- Place lettuce on a plate, add chicken, and spoon gravy over it.
- Top with almonds.
Variations and substitutions
- Adjust protein, vegetables, and heat level only when the core technique and sauce remain recognizable.
- For allergies or religious dietary needs, check sauces, broth, wrappers, cooking wine, nuts, sesame, shellfish, and shared wok or fryer use.
- For restaurant-style versions, texture matters as much as flavor: fried items should stay crisp, noodles should not become mushy, and sauces should coat rather than flood the dish.