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Fung Wong Gai is one of those dishes on Chinese menus that you might have seen but not ordered because you don’t know what it is. (Yes, it’s fried, but so is your sesame chicken!). Because it’s a roll, it’s a little more dressed up, though, than standard Chinese food. It’s definitely a treat, so save it for your special occasions.
4 chicken cutlets (about 1 pound), cut into 8 thin slices
8 slices pastrami
1 cup flour
1/4 cup Gefen Cornstarch
1 and 1/2 tablespoons onion soup mix
2 teaspoons Haddar Baking Powder
1/4 teaspoon sugar
3/4 cup water
3 tablespoons Glicks Soy Sauce
1 tablespoon vinegar
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
2 teaspoons sugar
4 teaspoons Gefen Cornstarch mixed with 3/4 cup water
salt to taste
pepper to taste
Lie each chicken slice flat and top with a slice of pastrami. Roll up.
Prepare the batter. In a shallow bowl, whisk together flour, cornstarch, onion soup mix, baking powder, sugar, and water. It should have a thick consistency.
Heat oil in a medium pot. Dip chicken/pastrami roll in batter and fully coat. Fry until golden brown. Drain on a paper towel-lined plate.
Prepare the sauce. In a small bowl, whisk together soy sauce, vinegar, garlic, sugar, cornstarch mixture, salt and pepper. Drizzle over Fung Wung Gai.
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instructions are to roll cutlet with pastrami, while picture is flat. Please advise. Tx!
I’d assume to go with step one; lie each chicken slice flat and top with a slice of pastrami and then roll up. Sometimes the pics look slightly different for food photography purposes 🙂