Coral Chicken or Walnut Chicken

poniedziałek, 3 lutego 2014

Coral Chicken or Walnut Chicken

Time: 1 hrs


  • 1 lb chicken breast, cut into small strips
  • 2 egg whites, beaten
  • 1/2 teaspoon salt
  • 1 cup water chestnut starch (or use cornstarch)
  • 1 cup raw walnuts (not cooked or salted, available at Asian markets)
  • 1/3 cup honey
  • corn oil (for frying)
  • 1 cup mayonnaise
  • 1/4 cup sweetened condensed milk
  • 1/2 cup reduced-fat milk (do not substitute)


  • 1 Put chicken strips in medium bowl, then add beaten egg whites and salt. Mix to coat chicken, then set aside for 10 minutes.
  • 2 After 10 minutes, toss chicken pieces in water chestnut starch. Dust off excess starch. Set aside.
  • 3 Rinse walnuts in water, then toss in honey and mix well.
  • 4 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 Add walnuts to oil and fry until they turn golden brown, stirring regularly. This will take just 1 to 2 minutes.
  • 6 Remove walnuts from oil and drain on paper towels.
  • 7 To hot oil add chicken. Cook, turning occasionally, until chicken is cooked through, about 3 minutes.
  • 8 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 Put chicken in large bowl. Pour hot sauce over chicken pieces and mix well.
  • 10 To serve: Divide chicken pieces among 4 serving plates. Top each serving with walnuts. Garnish with vegetables if desired. Makes 4 servings.

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