HOT AND SOUR MANGO CHICKEN

Ingredients

1 ripe Alphanso mango, peeled and cut into 1 inch pieces
400 grams boneless chicken, cut into 1 inch pieces
Salt to taste
Crushed 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 tablespoons finely sliced garlic
1 1/2 tbsps finely chopped ginger
1 1/2 tbsps 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 little 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

Approach

1. Take chicken in a large bowl, add salt, crushed black peppercorns, and ginger-garlic paste and mix well. Reserve to marinate for 10-15 minutes.
2. Add corn flour and mix till well integrated.
3. Heat oil in a kadai. Gently slide in the chicken pieces into the hot oil and deep fry on medium heat till golden and crisp. Drain pipes on an absorbent paper.
4. Heat sesame oil on high heat in a non-stick wok. Add garlic, ginger, and celery and sauté for 1-2 minutes.
5. Add spring onion bulbs, green chillies and red chillies and blend well.
6. Include 1/4 cup spring onion greens, salt, and crushed black peppercorns and mix well. Pour 1 cup water and blend well.
7. Add red chilli sauce and dark soy sauce and blend 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 integrated.
10. Include corn flour slurry and mix, cook till the mixture thickens.
11. Change the heat off and include vinegar and staying 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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