Mango Chicken

Mango Chicken 26 Apr

Mango Chicken

I love Chinese food.  I also love Chinese girls, but that’s not really relevant at the moment.

Unfortunately, there aren’t really any decent Chinese restaurants in my town; at least not any that I’ve found yet.  So, I came up with a solution – I’ll just make it myself.  Simple fix, ain’t it?

  • 4 boneless, skinless chicken breasts
  • 1 egg white
  • 1 tbsp sake
  • 1/4 tsp salt
  • 2 tsp cornstarch
  • 2 tbsp rice vinegar
  • 2 tbsp plus 1 tsp brown sugar
  • 1 can mango slices with reserved juice
  • 1 tbsp minced ginger
  • 1 tsp curry paste
  • 1/2 tsp turmeric
  • 1/4 cup oil for frying

Cut the chicken into cubes.  Mix in the egg white, sake, salt, and cornstarch.  Marinate the chicken for 30 minutes.

In a small saucepan, bring the sake, brown sugar, and 3/4 cup of reserved mango juice to a boil.  Keep warm on low heat.

Add 1/4 cup oil to preheated wok or skillet.  When the oil is hot, velvet the chicken by cooking very briefly in the hot oil, until it changes color and is nearly cooked through (about 30 seconds).  Use tongs or cooking chopsticks to separate the individual pieces of chicken while it is cooking.

Remove all but 2 tbsp oil from the wok.  When the oil is hot, add the ginger, curry paste, and turmeric.  Stir-fry for about 1 minute until aromatic.  Add the chicken and mix with the curry paste.

Add the sauce and bring to a boil.  Stir in the mango slices.  Mix all the ingredients and serve hot.