HOT AND SOUR MANGO CHICKEN

Active ingredients

1 ripe Alphanso mango, peeled and cut into 1 inch pieces
400 grams boneless chicken, cut into 1 inch pieces
Salt to taste
Squashed black peppercorns to taste
1 1/2 tbsps ginger-garlic paste
2 tablespoons corn flour
Oil for deep frying
2 tablespoons sesame oil
2 1/2 tbsps carefully sliced garlic
1 1/2 tbsps finely sliced ginger
1 1/2 tablespoons finely chopped celery
2 spring onion bulbs, sliced
3-4 green chillies, slit
2-3 fresh red chillies, slit
1/4 cup + 2 tbsps chopped spring onion greens + for garnish
2 tsps red chilli sauce
1/2 tsp dark soy sauce
1/2 medium red capsicum, cut into 1 inch pieces
1 small onion, cut into 1 inch dices
1/2 medium green capsicum, cut into 1 inch pieces
2 tbsps corn flour slurry
2 tsps vinegar
Toasted white sesame seeds for garnish

Method

1. Take chicken in a big bowl, add salt, crushed black peppercorns, and ginger-garlic paste and mix well. Set aside to marinate for 10-15 minutes.
2. Include corn flour and mix till well integrated.
3. Heat oil in a kadai. Carefully slide in the chicken pieces into the hot oil and deep fry on medium heat till golden and crisp. Drain on an absorbent paper.
4. Heat sesame oil on high heat in a non-stick wok. Include garlic, ginger, and celery and sauté for 1-2 minutes.
5. Include spring onion bulbs, green chillies and red chillies and mix well.
6. Include 1/4 cup spring onion greens, salt, and crushed black peppercorns and mix well. Pour 1 cup water and mix well.
7. Add red chilli sauce and dark soy sauce and mix well.
8. Add red capsicum, onion and green capsicum and mix well. Cook for 1-2 minutes.
9. Stir in the mango and fried chicken and mix till well combined.
10. Add corn flour slurry and mix, cook till the mixture thickens.
11. Change the heat off and include vinegar and remaining spring onion greens and blend well. Transfer into a serving plate, garnish with spring onion greens, and toasted white sesame seeds and serve hot.

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