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:
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.
Servings: 4
Time preparation: 20 min.
Time total: 35 min.