I have heard this is a Detroit dish - we certainly ate it in every Cantonese restaurant there - it does not seem to exist in Chicago. They used to have it at Hi Howe on Cicero Ave. near Peterson. Alas, the family closed the place and it's a law office now . . .
This dish is chicken breast, breaded in that fluffy batter and deep fried. It is then sliced on an angle and served over a bed of shredded lettuce with the ubiquitous brown Chinese "gravy" and has crushed almonds and minced green onion sprinkled over the top.
Dishes we have found by that name turn out to be chunks of breaded and fried chicken mixed with lots of vegetables in a heavy sauce. That's not what I'm after (that's the way they serve it at Kow Kow).
The man needs his War Siu Gai and he needs it now! Can anyone help?