Oriental Chicken and Mango

Batter:
1 cup pre-sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup cold water

Sauce:
1 cup chicken stock
1 tablespoon dark soy sauce
2 teaspoons sugar
1/4 cup dry sherry or rice wine
1 teaspoon sesame oil
1 tablespoon cornstarch
1/4 cup rice wine or white vinegar

Main ingredients:
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 plus 2 tablespoons peanut oil, divided

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 pieces 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 tbsp 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.

Servings: 4
Source: R. Warren Meddoff