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Friday, April 15, 2011

Chinese Mango Chicken

Ok....first of all I would like to apologize for my absence! I have been sick....very sick. Originally I got a cold, I was sneezing like every five seconds and crying out of one eye etc. I had that for like a week and then it went away. Well my husbands cold turned into pneumonia for him and after a week of a clean bill of health for me......I got we he had.....with a vengeance. :/ So I have been battling that now for a week and it has been just super fantastically awesome. Needless to say....I'm a little behind on my blog posts. ;)

With that said..........Who doesn't love Chinese food??? Not it!! I love Chinese food and I am always looking for more authentic ways to make it!! I definitely found a way!! This was sooooo good I just  love the sweet and salty tastes mixed together!! Have you ever eaten Doritos and peanut m&m's at the same time? If not you should try it!! Ok....that was random....but I typed sweet and salty and it took be back in time to the day I first tried that!!

Any neighbor Marcie had gone on this trip to Los Angeles and posted a picture of mango chicken that she ordered at a Chinese food restaurant. She said it was the best thing she ever tasted. Well I don't know about any other foodies out there.....but when someone says those words.....for me....its like a challenge. So I started researching recipes, then came up with this....

3 Boneless Skinless Chicken Breasts, sliced into bite sized pieces
2 Fresh Mangoes, peeled and sliced

1 Small Onion, chopped into 1" cubes
6 Green Onions, sliced diagonally

1/2 of a Red Bell Pepper, cut into 1" squares
1/2 of a Yellow Bell Pepper, cut into 1" squares
1/2 cup Chopped Cilantro
4-8 Thai Dried Red Chilies
2″ Piece of Fresh Ginger,
 peeled and grated on microplane
2 Tbsp Chinese Rice Wine
2 Tbsp Chinese Rice Vinegar
1 Tbsp Soy Sauce

1 Tsp Sesame Oil
2 Tsp Cornstarch

3 Cloves Freshly Grated Garlic
1/2 Cup Sugar (I used xylitol)

1/2 cup chicken stock/broth
1 Cup Tempura Flour + enough water to make a slightly stiff batter
Vegetable Oil for deep frying
2 Tbsp Vegetable Oil

1. Mix the Tempura Flour with water in a bowl to form a slightly stiff batter.
2. Add the chicken pieces and ensure all the pieces are coated with the batter.

3. Heat the vegetable oil for deep frying in a large pan or deep fat fryer. When the oil is hot, add the chicken pieces in small batches and fry until golden brown. Remove the chicken pieces and drain on kitchen towels. Set aside.
4. Put the Soy Sauce, Rice Wine, Rice Vinegar, Sugar, Sesame Oil, Chicken Broth, Fresh Grated Garlic and Corn Starch into a bowl and mix well.
5. Pour the 2 Tbsp Vegetable Oil into a wok and place over a medium heat. When the oil is hot, add the White Onion, Red and Yellow Peppers and Ginger. Fry for 3 minutes.
6. Add the sauce mixture from the bowl and bring to the boil. Reduce the heat and simmer for 2 or 3 minutes, adding a little extra water if necessary.
7. Add the Chicken pieces, Green Onions and Mango. Continue cooking for about 3 minutes, stirring well. Stir in Cilantro and serve immediately.