Mandarin Chicken - Local Version Is Different

Yup, it's one of my faves.

I am a "local" perspective guy and prefer the dark brown sauce. Used to get it here in Lafayette at Tony's Canton City but he retired. What are your go to places in and around NOLA and/or the North Shore?

My wife made me read this thread to prove to me that other people like Mandarin chicken (brown style), because I always tell her that it sucks

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What are your go to places in and around NOLA and/or the North Shore?

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I love Mandarin Chicken. It is not authentic chinese cuisine in the least but it is damn fine comfort food. The Chicken Fried Steak of the Chinese Restaurant world if you will. The freshest I have found on the Northshore is Empress just off Hwy 190 on Louis Prima Drive. I haven't been to Trey Yuen in years but I grew up eating it there and before that Hammond and it was always great. Royal China on Vets does great Dim Sum but also "normal" chinese well- always a good meal but rarely venture off the Dim Sum menu. I do however,from time to time, have a bite of my dad's Mandarin Chicken from there and it was damn good.

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What are your go to places in and around NOLA

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August Moon. It's my go to for American Chinese take out in general.

Trey Yuen in Hammond is my go to spot when I want Mandarin Chicken. I will drive there from Baton Rouge because I have not found a place in BR that even comes close. I guess in a pinch I will go to China Express in BR. When in New Orleans I either go to China Doll on the Westbank or Five Happiness.

Will have to try it as well,thank you.

Shouldn´t it be lound eye?

I have a recipe for Mandarin Chicken that was printed by FONGS on Williams Blvd.

Recipe for Mandarian Chicken...

Vic asked for this recipe, last printed in July of 2005. It was requested that year and months went by, until a reader in Ohio sent it with this note: "I am originally from Metairie. I used to go to Fong's Chinese Restaurant in Kenner, and they used to have the best Mandarin Chicken dish. They had the recipe posted on the wall as you exited the dining room, but that was 20 years ago."

Fong's Mandarin Chicken

EGG BATTER

2 cups flour

2 tablespoons cooking oil

2 eggs

1 cup cornstarch

2 teaspoons salt

1 teaspoon Accent

1/2 teaspoon sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

3 drops yellow food coloring

2 cups water

Mix all ingredients in the two cups of water and let sit at room temperature for four hours, then refrigerate.

GRAVY

2 cups oil

1 cup flour

2 cups chicken broth

2 tablespoons sugar

1 tablespoon salt

1 tablespoon soy sauce

1 tablespoon Accent

3 tablespoons Kitchen Bouquet

Heat oil and add flour; cook until brown. Add all other ingredients and simmer.

TO COMPLETE

Deboned chicken parts

Deep fat for frying

Shredded lettuce

Chopped green onion tops

Dip deboned chicken parts into batter and drop in deep fat (325 degrees) and cook five to 10 minutes. Cut chicken into bite-size pieces and place on a bed of lettuce topped with gravy and green onion tops.