Okay, so I tried the first of my new recipes and was still unable to replicate the Mandarin Chicken sauce I am trying to achieve. I tried this recipe for Warr-Shu-Gai.

Warr-Shu-Gai/Almond Boneless Chicken

It was a perfectly good sauce, although I still have trouble getting the cornstarch to really integrate into the water without clumping. But it has a strong chicken flavor and is very thin compared to the sauce on Mandarin Chicken. So far, the first sauce I tried is still a little closer, in my opinion.

Beef and Broccoli/Vegetable Brown Gravy Recipe

(I found this recipe first, thinking it was the elusive Mandarin Chicken Sauce and finding a perfectly good sauce for my other Chinese food vegetable dishes.)

2 tbsp. cornstarch
1 1/4 c. water
1/3 c. soy sauce
1/4 c. Karo syrup (light or dark)

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So I am thinking maybe next time I will combine the two recipes. Maybe instead of the 1 1/4 c. water I will use the same quantity chicken broth and add the bouillon cubes. Not sure if I should continue with the cornstarch method or switch to the flour thickening method, though. My husband wants me to try four next time. Since the Warr-Shu-Gai recipe uses butter, adding flour wouldn’t be much of a stretch. I will have to see. Of course, after all these failed attempts to get the sauce right, I am really craving actual Mandarin chicken from a restaurant. 🙂 I may indulge that impulse just to see if I can get a better idea what I am doing wrong and which I am doing right.

If you have tried any of these recipes, what have your findings been?

What ingredients do you think is in Mandarin Chicken (if you are from New Orleans)?

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–A.D. McLain