Ingredients
-
1
-
2
-
1/2
-
1
-
1
-
1/3
-
-
1
-
1/4
-
1/2
-
-
-
-
-
Directions
Coral Chicken or Walnut Chicken, Roosie found this one for me, and I wanted to share it with everyone It’s so good!, Chicken was crispy, and flavourful on its own, even without the sauce For us, this recipe yielded way too much sauce I would say to halve this recipe gives you ample sauce Thank you for posting , I was directed to this recipe after posting a pitiful plea for help in finding the Walnut Chicken from a local restaurant My son and I DEVOURED this chicken! I didn’t have cornstarch, so substituted Mochiko sweet rice flour – it gave a nice crispy crunch that was a nice contrast to the incredibly smooth velvety texture of the sauce This one’s going in my keepsake cookbook 🙂 Thanks, myslys!!
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Steps
|
1
Done
|
Put Chicken Strips in Medium Bowl, Then Add Beaten Egg Whites and Salt. Mix to Coat Chicken, Then Set Aside For 10 Minutes. |
|
2
Done
|
After 10 Minutes, Toss Chicken Pieces in Water Chestnut Starch. Dust Off Excess Starch. Set Aside. |
|
3
Done
|
Rinse Walnuts in Water, Then Toss in Honey and Mix Well. |
|
4
Done
|
Using Wok or Deep Skillet, Add Enough Oil So That You Will Be Able to Deep-Fry First the Nuts and Then the Chicken. Heat Oil to 350 Degrees. |
|
5
Done
|
Add Walnuts to Oil and Fry Until They Turn Golden Brown, Stirring Regularly. This Will Take Just 1 to 2 Minutes. |
|
6
Done
|
Remove Walnuts from Oil and Drain on Paper Towels. |
|
7
Done
|
to Hot Oil Add Chicken. Cook, Turning Occasionally, Until Chicken Is Cooked Through, About 3 Minutes. |
|
8
Done
|
in Medium Saucepan, Combine Mayonnaise, Sweetened Condensed Milk and 2% Milk. Cook Over Low Heat, Stirring Constantly. Sauce Is Done When It Starts to Bubble. |
|
9
Done
|
Put Chicken in Large Bowl. Pour Hot Sauce Over Chicken Pieces and Mix Well. |
|
10
Done
|
to Serve: Divide Chicken Pieces Among 4 Serving Plates. Top Each Serving With Walnuts. Garnish With Vegetables If Desired. Makes 4 Servings. |
