Recipe: Walnut Chicken (with sauce using mayonnaise and sweetened condensed milk)

I think you are talking about:

WALNUT CHICKEN

FOR THE CHICKEN:
1 lb chicken breasts, cut into small strips
2 egg whites, beaten
1/2 teaspoon salt
1 cup water chestnut starch (or cornstarch)
FOR THE WALNUTS:
1 cup raw walnuts (not roasted or salted, available at Asian markets)
1/3 cup honey
corn oil (for frying)
FOR THE SAUCE:
1 cup mayonnaise
1/4 cup sweetened condensed milk
1/2 cup 2% reduced-fat milk (do not substitute)

TO PREPARE THE CHICKEN:
Put chicken strips in medium bowl, then add beaten egg whites and salt. Mix to coat chicken, then set aside for 10 minutes.

After 10 minutes, toss chicken pieces in water chestnut starch. Dust off excess starch. Set chicken aside.

TO PREPARE THE WALNUTS:
Rinse walnuts in water, then toss in honey and mix well; set aside.

TO COOK THE CHICKEN AND WALNUTS:
Using wok or deep skillet, add enough oil so that you will be able to deep-fry first the nuts and then the chicken. Heat oil to 350 degrees F.

Add walnuts to oil and fry until they turn golden brown, stirring regularly. This will take just 1 to 2 minutes. Remove walnuts from oil and drain on paper towels.

To hot oil add chicken. Cook, turning occasionally, until chicken is cooked through, about 3 minutes.

TO MAKE THE SAUCE:
In medium saucepan, combine mayonnaise, sweetened condensed milk and 2% milk. Cook over low heat, stirring constantly. Sauce is done when it starts to bubble.

Put chicken in large bowl. Pour hot sauce over chicken pieces and mix well.

TO SERVE:
Divide chicken pieces among 4 serving plates. Top each serving with walnuts. Garnish with vegetables if desired.

Servings: 4
Adapted from unknown source