6 Servings
40 Minutes
Allergens
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.
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.
Notes:
If you want to fry these earlier in the day, warm briefly in the oven uncovered.
