Recipe: Sweet and Sour Mango Chicken

SWEET AND SOUR MANGO CHICKEN

"Serve this sweet fragrant chicken dish over steamed white rice. You could also add stir-fried onion pieces and snow peas."

3/4 cup mango juice
3/4 cup pineapple juice
1/4 cup apple cider vinegar
1 cup granulated sugar
4 teaspoons cornstarch
3/4 cup cold water
Vegetable oil for frying
1 cup rice flour
1 teaspoon salt
2 pounds skinless boneless chicken breasts, cut into bite-size pieces
1 1/2 cups fresh or frozen mixed fruit, such as mango slices, peach slices, pineapple chunks and strawberries

In a medium saucepan over medium-high heat, combine the mango juice, pineapple juice, vinegar and sugar. Bring to a simmer.

Stir the cornstarch into the cold water until the cornstarch dissolves, then slowly pour it into the juice mixture, stirring constantly. Bring the liquid back to a simmer. Stir until the mixture thickens and clarifies, about 2 minutes. Set aside.

In a fryer or heavy saucepan, heat at least 1 inch of vegetable oil to 350 degrees F.

In a plastic bag, combine the rice flour and salt. Drop the chicken pieces into the flour, close the bag and shake until the chicken pieces are thoroughly coated.

Working in a few batches, place the dredged chicken pieces in the hot oil and cook until golden, 2 to 3 minutes. Drain the chicken pieces on paper towel.

Return the mango sauce to a simmer. Add the cooked chicken pieces and fruit and stir to combine. Serve over rice.

"The restaurant dredges and fries white-meat chicken, so that's how the recipe (at right) instructs. But for a shortcut at home, Sui suggested preparing frozen breaded chicken nuggets as instructed on the package and then pouring the mango sauce over them."

Servings: 6
From: MU LAN Restaurant, 824 Juniper St. N.E., Atlanta, GA
Source: Atlanta Journal-Constitution; May 4, 2006