Oriental Chicken and Mango

• 1 cup pre-sifted flour
• 1 teaspoon baking powder
• 12 teaspoon salt
• 1 cup cold water
• 1 cup chicken stock
• 1 tablespoon dark soy sauce
• 2 teaspoons sugar
• 14 cup dry sherry or 14 cup rice wine
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 14 cup rice wine or 14 cup white vinegar
• 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 peanut oil, plus
• 2 tablespoons peanut oil

1. 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.
2. Sauce-Combine all ingredients, mix well and set aside.
3. Heat 2 cups oil in wok to 350 degrees F.
4. Place chicken pieces in batter.
5. Remove chicken piece individually from batter and drop into hot oil one at a time, fry until golden brown; drain on paper towels.
6. Repeat with remaining chicken in batches.
7. Set chicken aside.
8. In clean wok heat remaining 2 tbs oil.
9. Stir fry ginger pieces for two minutes.
10. Stir sauce mixture and add to ginger stirring until sauce is boiling, reduce heat, and simmer for 3 minutes.
11. Add chicken, mangoes and scallions to simmering sauce and toss for 3 minutes.
12. Serve Immediately, otherwise the batter will soften.
13. I recommend that this dish be served over Jasmine Rice and garnished with a sprinkling of toasted sesame seeds.

flour, baking powder, salt, cold water, chicken stock, soy sauce, sugar, sherry, sesame oil, cornstarch, rice wine, chicken breasts, scallions, ginger, fresh mango, peanut oil, peanut oil

Taken from www.food.com/recipe/oriental-chicken-and-mango-93933 (may not work)