Prep Time: 20 mins 
Cook Time: 60 mins 
Total Time: 80 mins 
Servings: 3 to 4 servings 

Ingredients

• 4 boneless, skinless chicken breasts

Marinade:

• 1/4 teaspoon salt, or to taste
• Freshly ground black pepper, to taste
• 2 teaspoons oyster sauce

Batter:

• 1/4 cup all-purpose flour
• 1/4 cup cornstarch
• 3/4 teaspoon baking powder
• 1 teaspoon finely chopped green onion
• 1 large egg
• 2 to 3 tablespoons water, or more as needed

Gravy:

• 2 1/2 cups chicken broth, preferably reduced sodium
• 2 ounces (1 to 1 1/4 cups) fresh mushrooms, sliced
• 1 stalk celery, sliced
• 1 tablespoon rice wine, or dry sherry
• 3 tablespoons cornstarch mixed with 3 tablespoons water
• Oil, as needed, for deep-frying
• 2 leaves romaine lettuce, thinly sliced
• 1/4 cup sliced almonds, for optional garnish

Directions

Prep the Chicken and Marinade: 

1. Gather the ingredients.
2. Pat the chicken breast halves dry.
3. Rub the salt, pepper and oyster sauce over the chicken. Place in the refrigerator to marinate while preparing the other ingredients.

Make the Batter: 

1. Gather the ingredients.
2. Combine the flour, cornstarch, and baking powder in a bowl, stirring to make sure the baking powder is mixed in evenly.
3. Stir in the chopped green onion.
4. Add the egg, then enough water to make a smooth batter.

Deep-fry the Chicken: 

1. Heat the oil in a wok or electric wok to 375 F.
2. Coat a chicken breast in the batter.
3. Then carefully add to the deep-fry oil. Cook for 6 to 7 minutes on one side, then turn over and deep-fry on the other side until the chicken is golden brown and cooked through—10 to 15 minutes total. (You will probably need to cook the chicken in batches).
4. Drain the deep-fried chicken on paper towels or on a tempura rack.

Make the Gravy: 

1. Gather the ingredients.
2. Bring the chicken broth to a boil on medium heat. Add the mushrooms and chopped celery. Bring to a boil.
3. Stir in the rice wine or sherry.
4. Give the cornstarch slurry a quick re-stir, then pour it in and stir quickly until the sauce thickens.
5. To serve, cut the chicken into thin slices and arrange on the lettuce. Pour the sauce over and garnish with the almonds.

Recipe Variation

• Feel free to vary the vegetables, for example replacing half the mushrooms with water chestnuts.