Oriental Chicken and Mango |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Its fresh Mango time here in Florida! Here is a dish that combines fresh mangoes, chicken, ginger and scallions in a family pleasing dish! Ingredients:
1 cup pre-sifted flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 cup cold water |
1 cup chicken stock |
1 tablespoon dark soy sauce |
2 teaspoons sugar |
1/4 cup dry sherry or 1/4 cup rice wine |
1 teaspoon sesame oil |
1 tablespoon cornstarch |
1/4 cup rice wine or 1/4 cup white vinegar |
2 lbs boneless skinless chicken breasts, cut into 1 inch cubes |
8 scallions, cut into 1 inch diagonal pieces |
2 inches of peeled ginger, cut into wafer thin slices |
1 lb fresh mango, cut in 1/2 inch diagonal slices |
2 cups peanut oil, plus |
2 tablespoons peanut oil |
Directions:
1. 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.
2. Sauce-Combine all ingredients, mix well and set aside.
3. Heat 2 cups oil in wok to 350 degrees F.
4. Place chicken pieces in batter.
5. Remove chicken piece individually from batter and drop into hot oil one at a time, fry until golden brown; drain on paper towels.
6. Repeat with remaining chicken in batches.
7. Set chicken aside.
8. In clean wok heat remaining 2 tbs oil.
9. Stir fry ginger pieces for two minutes.
10. Stir sauce mixture and add to ginger stirring until sauce is boiling, reduce heat, and simmer for 3 minutes.
11. Add chicken, mangoes and scallions to simmering sauce and toss for 3 minutes.
12. Serve Immediately, otherwise the batter will soften.
13. I recommend that this dish be served over Jasmine Rice and garnished with a sprinkling of toasted sesame seeds.
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