Chicken with mango and ginger

Name: Chicken with mango and ginger
Cuisine: China
Ingredients: a good pinch of sea salt; a good pinch of baking powder; 1 heaped tablespoon plain flour; vegetable oil, for frying; 1 ripe mango, peeled and sliced; 8 or 10 spring onions, trimmed and sliced diagonally into 1 cm/½ inch lengths (use the white and the green); 1 teaspoon sesame oil; ½ chicken stock cube, crumbled; 2 teaspoons cornflour; 2 teaspoons sugar; 1 tablespoon dark soy sauce; 3 tablespoons rice wine, sake or dry sherry; 3 tablespoons rice wine, sake or dry sherry; 3 tablespoons rice wine, sake or dry sherry; 3 tablespoons white wine vinegar; 5 cm /2 inch piece fresh root ginger, peeled and cut into fine strips; 200 ml/7 fl oz water; 4 skinless, boneless chicken breasts, cut into thin strips; 4 skinless, boneless chicken breasts, cut into thin strips

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

4 skinless, boneless chicken breasts, cut into thin strips
5 cm /2 inch piece <

Asia
China
Main course

Method

Whisk together all the ingredients for the batter and leave to stand for about 15 minutes. If the mixture is a bit thick, add a little more water.
Coat the chicken strips in the batter mixture and put to one side while you heat some vegetable oil in a wok. Add the chicken pieces a few at a time and cook until golden brown (about 4-5 minutes). Drain the chicken