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Recipe by Zehava Krohn

Fung Wong Gai

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Meat Meat
Easy Easy
6 Servings
Allergens
40 Minutes
Diets

No Diets specified

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.

Ingredients

Chicken and Pastrami

  • 4 chicken cutlets (about 1 pound), cut into 8 thin slices

  • 8 slices pastrami

Batter

  • 1/4 teaspoon sugar

  • 3/4 cup water

Sauce

  • 4 teaspoons Gefen Cornstarch mixed with 3/4 cup water

  • salt to taste

  • pepper to taste


Wine Pairing

Or Haganuz Amuka Gewürztraminer

Directions

Prepare the Fung Wong Gai

1.

Lie each chicken slice flat and top with a slice of pastrami. Roll up.

2.

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.

3.

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.

4.

Prepare the sauce. In a small bowl, whisk together soy sauce, vinegar, garlic, sugar, cornstarch mixture, salt and pepper. Drizzle over Fung Wung Gai.

Notes:

If you want to fry these earlier in the day, warm briefly in the oven uncovered.
Fung Wong Gai

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Uri
Uri
3 months ago

instructions are to roll cutlet with pastrami, while picture is flat. Please advise. Tx!

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Avigael Levi
Admin
Reply to  Uri
3 months ago

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 🙂