Recipe ingredients
- 1 cup all-purpose flour
- 1 3/4 cups water
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 3 whole chicken breasts
- 1 piece fresh ginger root (2x1 inches)
- 8 green onions
- 1 can (15 ounces) mangoes
- 3 cups vegetable oil
- 3 tablespoons white vinegar
- 3 tablespoons dry sherry
- 4 teaspoons soy sauce
- 2 teaspoons sugar
- 2 teaspoons corn-starch
- 2 teaspoons instant chicken bouillon granules
- 1 teaspoon sesame oil
Recipe method
- Combine flour, 1 cup of the water, the salt and baking powder in a medium size bowl.
- Beat with whisk until blended. Let stand 15 minutes.
- Cut skinless and boneless chicken into 1/4 inch wide strips. Mix them into flour mixture.
- Cut ginger into wafer-thin slices.
- Cut onions into 1/2 inch pieces.
- Drain mangoes and cut into 1/2 inch wide strips.
- Heat vegetable oil in wok over high heat until it reaches 375F.
- Add chicken one strip at a time. Cook until golden, about 3 to 5 minutes.
- Leave about 1 tablespoon oil in the wok.
- Reduce heat to medium. Add ginger to oil in wok.
- Stir-fry until ginger is light brown.
- Combine remaining 3/4 cup water, the vinegar, sherry, soy sauce, sugar, cornstarch, bouillon and sesame oil.
- Carefully add to ginger all at once.
- Cook and stir until mixture boils.
- Add onions. Reduce heat and simmer 3 minutes.
- Mix chicken and mangoes into soy sauce mixture.
- Cook and stir 2 minutes. Serve immediately.
Other chinese recipes:
Chicken with mangoes recipe
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