As a Detroiter who now lives in the south, I am so happy to have access to this recipe! She is correct, this is a Detroit Chinese food staple and I have never seen it on the menu anywhere but Michigan. I will be happily making this on the regular.
I was born & raised in Michigan and it's always been my favorite too. We sometimes can find in Ohio now (usually as Wor Sue Gai) but is rarely as good as back home!
For years I worked at a Chinese restaurant in South East Michigan. This totally different then the recipe our restaurant had. We served our with a bed to lettuce but also white rice. The gravy we served was light tan and thicker. And the batter was more tempura texture know all recipes are different. Not bashing this one at all. It looks great. Happy cooking :)
Please Sir you have the sauce and recipe down pat. Please open a restaurant yourself. Most of the family restaurants were devastated by the covid lock down. Be happy brother.
Ditto. I worked at Mon-Jin-Lau and the gravy was indeed tan and thicker, and with side of white rice as well. Wish I knew to write it down at the time I worked there.
I think Chicken Almond used to be more common in New York and other places back in the 1950s but kind of phased out but remained in other parts of America. Good to see it surviving in the Midwest. Hopefully it will make a comeback on the east coast
That sounds closer to what I had in a Chinese restaurant in Colorado. I miss it sooooooooo much. Once that restaurant shut down, I just can't find it that way anywhere. 😢
I loved this as a kid in Detroit, served in a Chinese food box with the lettuce in the bottom, served with white rice and a brown gravy. I haven't thought of it in years! Thanks!
My mouth is watering, moved from MI to TN a few years ago and can't get ABC anywhere here. Thank you for this recipe, running to the store for chicken NOW!!
It's called Almond Fried Chicken is some places here (Detroit area) too:) I think these days many restaurants try to use the word "fried" as little as possible.
I have died and gone to heaven! My FAVORITE Chinese/American dish of all time. I was first introduced to this dish in1970 in Detroit (at a restaurant in the mini-Chinatown there---can't remember the name , at 75 years of age what can one expect :) ) In my various travels across the country and in Canada for work I could only find this dish in the really older Cantonese restaurants of the Midwest. Christie---Millions of thank yous for this recipe. I am forever in your debt.
Yes, me too! We would be able to get it when I lived in Michigan back in the 70s and it was my favorite. I live in the south now and there’s no place that makes it that way so I will be doing it myself. Thanks for the info! ❤
I first had this dish in the 80s in a Chinese restaurant here in Cleveland Ohio and it was called War Sue Gai. I love the taste of the green onions/ scallions.
On the west coast, Pacific Northwest we call it almond FRIED chicken. I think because there is another dish called almond chicken like stir fried non breaded cashew chicken w almonds
I miss this stuff. I was born and raised in Columbus and ate this regularly (there was a great place at 161 and Karl rd). Then I moved to Seattle 10 years ago and haven't been able to find it since.
Was addicted to this dish (as war su gai) as a kid in Columbus, OH almost 60 years ago. Restaurant named Peacock Kitchen. Tried it again as an adult many years later, wasn't the same. Just tried it at the Warsugai restaurant in Portland, OR and the chef really elevated the dish. Like I was 12 years old all over again.
So happy to find this recipe! Interestingly, this was also served in most Chinese sit-down restaurants in the Puget Sound area. While moving around the country, the east coast and the south have had no clue what I'm asking about if I inquire about it. Thank you!
Yes! I've seen this dish in Olympia, Puyallup, and Tacoma, and had no idea that anyone thought it was regional! Although I saw it listed as "Chicken Almond". Sometimes the crust had quite a bit more almond bits in the batter. Very delicious dish, and always a favorite choice.
@@Marialla. it's done different ways around puget sound, sometimes the almonds are in the batter (zhen kee), sometimes the almonds are sprinkled over the finished dish before serving, most of the time the chicken cutlet is cooked whole then cut into pieces but some places cut the chicken into pieces before coating with batter (zhen kee). sometimes the gravy has a chicken flavor (rickshaw), sometimes it has an oyster sauce flavor, sometimes it has a black tea flavor (red lotus). one restaurant i know of (orient express) puts a lot of garlic in their gravy. it's called boneless almond chicken, almond fried chicken, almond chicken, and sometimes wor siu gai. mostly in chinese restaurants but also in thai and vietnamese restaurants and some teriyaki shops. safeway supermarkets used to have it at the deli counter with other chinese food items.
One of my favorites from a family owned chinese restaurant in South Carolina of all places. Moved away from home, traveled up and we the east coast and never saw it anywhere else. Finally the owners of the restaurant retired and moved back to China and I had to look for a recipe to help myself. Had no idea this was a regional item, and I just happened to have access to it 1500 miles outside of that region.
As a metro-Detroiter, I've noticed a shift from "yellow sauce" to "brown veggie sauce". My favorite place near work does that "brown sauce." I defy their insolence by ordering a cup of Egg Drop Soup. Pour a couple of TBs of that over my ABC. Perfect! Well, almost perfect. Great episode and recipe. Most impressed with that chef.
Never even heard of this dish (War Sue Gai) until I moved to Columbus, OH and saw it on every Chinese carry-out menu. Married a Columbus gal who's family is nuts about the dish and learned to make it at home. My version is quite similar to this one, but I'll try this recipe straight and see if we like it better.
That's because it's NOT. I live in NW WA n as long as Chinese food restaurants have been open here that has been my favorite dish so I'm just saying it's definitely NOT just a Midwest thing. LOL
Excellent video. One of the few things I miss from Michigan is Almond Chicken. I've moved to Tennessee and tried to find it in multiple states to no avail. I will make this tomorrow.
I first saw this two years ago and looked it up again today. Grew up in Detroit area and “forgot” about ABC until I saw it here. Now we do a New Year’s Eve ABC meal with make your own spring rolls and dumplings! Fun!!
This has been one of my favorite meals in Chinese American restaurants. I live in the Pacific Northwest, WA state, and almond chicken is served in restaurants here. No lettuce tho, rice instead.
I had NO idea this is regional to Detroit. Makes me smile. Detroit Girl HERE!!! I went to look it up bc I wanted to recreate my carryout from last week.
depends on the restaurant though. some places have almond chicken and almond fried chicken on the same menu, the difference is almond chicken is a stir-fry with vegetables.
I’m from Ontario Canada every Chinese restaurant has this , it’s called almond soo gai!! With gravy on top it’s my favourite!!!! Watching now, oh that’s how I do my fish batter, I thought it would be the same! :) I always said it taste like fish n chip batter yummy, with gravy n slivered almonds on top
Been in the Detroit area most of my life and think it's fair to say like most places, there's always a little variation in the preparation from one restaurant "making it their own" to the next without losing the essence of the dish. I'm not big on eating out but once in a while when I do, I like restaurants that prepare good food while also keeping it minimally greasy at the same time. I'll definitely give this recipe a go when I get some time:)
One of my favorites! It is a big deal all over metro detroit. The almonds aren't used as much these days tho. And i love mine over vegetable fried rice 😋
I live in the Detroit suburbs and buy Chinese take out all the time. Usually not fried though. I do order Almond Boneless Chicken or Lemon Chicken sometimes as a treat. They are both very good. 💙
This is so weird... I'm watching America's Text Kitchen on TV and watching another episode on RU-vid... Don't tell me I'm not a FAN.... LOL (truthfully it was just a coincidence I turn the TV on and ATK was on too. Thank you for making these great videos...
The chicken batter is awesome, I used seltzer water. I grew up in Michigan. I do not think the sauce is the same though. Close but not what I remember. Cathay House is where I’m used to. If anyone knows recipe for their gravy send it my way please.
When I halved this recipe I needed to add 1/4 cup more liquid. I used sparkling water. I also made a lemon sauce. This recipe is really good! Any tips on reheating the chicken in the oven to re crisp it?
We are Detroiter's and two missimg ingredients that used to be in the sauce in the restaurants was a little almond flavoring and sliced mushrooms. We use as little Amaretto or Almond extract in the sauce and crimini mushrooms. Having this for dinner tonight.
Okay so I made this for lunch and while I am usually an authentic Chinese cuisine snot. This recipe is off the hook good. The contrast of cold iceberg lettuce and the crunchy chicken topped with the sauce and toasted almonds is sublime. The Chinese don't know what they are missing. LOL. There is probably a similar dish being served in Shanghai, Hong Kong or Taiwan. We just don't know it.
@@ruthm8931 hi... I lived in Lynnwood and I would have to say that my favorite place to get Almond Fried Chicken was at the Asian Wok. Hope it is still there. It was on 196th Street .
From Michigan but daughter got me to GA. Looked for almond boneless chicken for awhile till i learned it was a Michigan thing. Also miss GOOD coney places. Detroit Coney, Flint Coney. Doesn't exist in GA 😥
I was kid in the early 80's....Memphis,TN.....my first Chinese food was at a family style Chinese restaurant that had lazy Susans on all the tables with Chinese lanterns lighting...anyway.....almond pressed duck....holy crap.....I can taste it now and that restaurant has been gone for MANY years....I have yet to find this dish again anywhere. 😢
It’s probably good enough, but I’m used to having more of the gravy which should be thicker and have a bit of garlic flavor. Oh, and they forgot the sliced green onions on top for garnish and an extra bit of flavor! I should say also, the breading on ABC usually tasted just slightly sweet to me, I think it adds something. Yes, it needs some white rice on the side.
I had no idea this was Detroit-centric, but as a life-long Detroiter, it makes sense. I've had it all my life and still order it several times per year. I'm 44. Makes me mindful of all the neon 'Cantonese' and 'Chop Suey' signs that we see all over the place here. Also causes me to think of canned La Choy with rice noodles on top.
@@sandrah7512 indeed, but Windsor has the Shanghai Bistro with some of the best soup dumplings south of Detroit. They don't need no stinkin' almond chicken!
Long time Detroiter and my family loves ABC! Been eating it since I was a little kid. We make it at home but still experimenting due to my wife and daughter being diagnosed with Celiac so it's hard to find good gluten free flour that substitutes well. I make a slightly different sauce and I marinate my chicken breasts in cooking sherry for an hour ahead of time for added flavor. Will try the club soda, though, in the batter to see if it helps with the G/F flour. :)
One thing I must add is that the sauce was never a dark sauce it was just like the Chef here made it and it was served with rice on the side. I've not had a good plate of this in 15 years. Oh! to go back in time
I LOVE the lettuce with my ABC but here in Michigan I haven’t ever heard of it call ABC. And its always called gravy and I always need extra of that gravy! So much better home made than at a Chinese restaurant!! ❤️❤️❤️
I’m from Michigan too and my husband has always called it ABC chicken. I agree with the gravy always need a little more. I love the iceberg lettuce with the chicken, sauce …..it’s yum for sure.
Back many years ago you would get a quart gravy and a quart of rice with your order. I understand times are tough, but you are lucky to get a dixie cup of rice or gravy these days.
If u went to the same ones that I grew up on in Columbus like jades, double dragon. The lantern they all served this dish and it was delicious and addicting.. lol I still drive over an hour away to the new jades but they all made the dish with a yellow sauce and I've been looking for that recipe for years and still no luck. I look forward to trying this one becausr it's the closest to it that I've seen yet. Thank u for this. Yum
No one eats the iceberg, it’s like parsley purely decorative lol you eat it over rice. Funny story we were in Florida and I hear my husband order Almond boneless chicken at a “Florida” Chinese restaurant . When he hangs up the phone I tell him you know ABC is a Michigan based dish. He said oh they didn’t say anything. (It wasn’t on the menu he just ordered it) When the food arrived it was just a chicken stir fry with almonds on top. I guess they didn’t want to tell him they didn’t know what he was talking so they made up something lol
50-yrs in Detroit, never heard ABC before today... Order Almond chicken every 2-weeks... & I love the lettuce, I try to eat it before it becomes soggy... So good with the chicken..
I disagree. The lettuce is a huge flavor component. I always have to request extra lettuce. And I love it when it wilts. So good with the sauce and rice.
Does anybody remember San pan on hall road in Utica. They had the best almond boneless chicken. I'm also looking for the recipe for Hungarian goulash. Detroit style. Does anyone remember that?
Just don't put the Almonds on.. Most Almond Chicken served in Detroit, don't actually have the Almonds... higher end Chinese restaurants have the almonds, especially European establishments that make Almond Chicken
You could try substituting peanuts, cashews, or walnuts for a different flavor that would still be very good. Pulse in a food processor until they are coarse crumbs.
I just had Almond chicken at Sun China on 6-mile & Telegraph, this is not how they made their Almond Chicken & their Almond chicken is delicious... Still looking for that recipe...
Man I am from Washington and are Chinese restaurant closed and I have been trying so hard to find the recipe and this was not it chicken was great but the sauce was off
I'm from Washington State and this is the way it was served when I was growing up. I live in Arizona and haven't seen it served this way. I did see it once but it was a thick gloopy gravy, which was gross.
I don’t think you really want to use almond flour when you bread stuff for frying. It would probably change the consistency of the breading and might make it kind of heavy instead of light. I’m Not an expert on this though, but my instinct would be that this isn’t the type of thing where you’d want to sub in almond flour.
