Spicy Chinese Chicken and Walnuts

Ingredients

• 3 chicken breasts, boned, skinned and halved
• 2 egg whites, lightly beaten
• 5 tbsp cornstarch, divided
• ¼ tsp salt
• fat for deep fat frying
• 2 tbsp instant minced onion
• ¼ tsp instant minced garlic
• 2 tbsp cold water
• 2 tbsp salad oil
• ½ tsp crushed red pepper
• ½ tsp ground ginger
• 1 cup walnut halves
• 1 chicken bouillon cube
• 1¼ cup boiling water
• 2 tbsp soy sauce
• 2 tbsp sweet sherry
• 1 tsp sugar

Method

1. Cut the chicken into 1-inch cubes (makes about 36). In a medium bowl combine the egg whites, 1/4 cup of the cornstarch and the salt. Dip the chicken pieces into the egg mixture.
2. Drop, a few pieces at a time, into deep fat heated to 375 degrees. Fry for 5 minutes or until the chicken is golden and fork tender. Drain on paper towels; keep warm.
3. Rehydrate the minced onion and garlic in the cold water for 10 minutes. In a medium saucepan heat the salad oil. Add the onion, garlic, pepper and ginger; saute for 2 minutes. Add the walnuts and saute for 1 minute longer.
4. Dissolve the bouillon cube in the boiling water. Blend the remaining 1 tablespoon cornstarch with the soy sauce; stir in the chicken bouillon. Blend into the onion mixture in the saucepan along with the sherry and sugar. Cook and stir over low heat about 2 minutes or until thickened. Pour over the crispy fried chicken pieces.

Notes

Yield: 4 to 6 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

Tap to zoom

Tap to zoom