Oriental Chicken and Mango
- Ready In:
- 35mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
-
Batter
- 236.59 ml pre-sifted flour
- 4.92 ml baking powder
- 2.46 ml salt
- 236.59 ml cold water
-
Sauce
- 236.59 ml chicken stock
- 14.79 ml dark soy sauce
- 9.85 ml sugar
- 59.14 ml dry sherry or 59.14 ml rice wine
- 4.92 ml sesame oil
- 14.79 ml cornstarch
- 59.14 ml rice wine or 59.14 ml white vinegar
-
Main ingredients
- 907.18 g boneless skinless chicken breasts, cut into 1 inch cubes
- 8 scallions, cut into 1 inch diagonal pieces
- 2 inch of peeled ginger, cut into wafer thin slices
- 453.59 g fresh mango, cut in 1/2 inch diagonal slices
- 473.18 ml peanut oil, plus
- 29.58 ml peanut oil
directions
- Batter-Combine dry ingredients in large bowl, gradually add water and mix to a smooth batter, whisk for three minutes, cover and let stand for 30 minutes.
- Sauce-Combine all ingredients, mix well and set aside.
- Heat 2 cups oil in wok to 350 degrees F.
- Place chicken pieces in batter.
- Remove chicken piece individually from batter and drop into hot oil one at a time, fry until golden brown; drain on paper towels.
- Repeat with remaining chicken in batches.
- Set chicken aside.
- In clean wok heat remaining 2 tbs oil.
- Stir fry ginger pieces for two minutes.
- Stir sauce mixture and add to ginger stirring until sauce is boiling, reduce heat, and simmer for 3 minutes.
- Add chicken, mangoes and scallions to simmering sauce and toss for 3 minutes.
- Serve Immediately, otherwise the batter will soften.
- I recommend that this dish be served over Jasmine Rice and garnished with a sprinkling of toasted sesame seeds.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
R. Warren Meddoff
Plantation, Florida
I am a Venture Capitalist doing environmentally responsable commercial real estate development, based in South Florida and Santa Fe, New Mexico. I collect art & antiques and enjoy cooking as a relaxing hobby along with exotic tropical gardening. My all time favorite cookbook is Craig Clairborne's New York Times Cookbook. My passions are fine food, fine wine, art, travel. When Itake a month off with no responsibilities it is to travel in Tuscany, Spain, Southern France, Morocco or the American Southwest. .