Sweet and Sour Chicken---with Mangoes!
Author: The Gourmand's Table
Recipe type: Main
Cuisine: Asian
Serves: 3
- Cooking oil
- 1 medium-sized white onion
- 1 medium-sized red bell pepper
- ¼ cup plus one tablespoon water
- 2 tablespoons sugar
- 2 tablespoons sugar cane vinegar
- 2 tablespoons pineapple juice
- 1 tablespoon plus 1 teaspoon tomato ketchup
- 2 teaspoons fresh mango juice
- 1 tablespoon cornstarch
- 3 small boneless chicken breasts (approx. ¼ kilograms)
- ¾ cup flour
- 1 beaten egg
- ¾ cup breadcrumbs
- Salt and pepper to taste
- One medium-sized mango
- Chop the onion and the red bell pepper into thin strips.
- Sauté the julienned vegetables in one tablespoon of oil under low heat for three minutes.
- While the vegetables are cooking, whisk together ¼ cup water, sugar, vinegar, pineapple juice, tomato ketchup and mango juice.
- Add the mixture to the pan and bring to a simmer.
- Mix the cornstarch with one tablespoon of water. Add to the simmering sauce.
- Continue to simmer until the sauce is thickened. Set aside.
- Butterfly the chicken breasts.
- Pound with the back of your knife on both sides until around ⅓ inch thick.
- Season the chicken, the flour, egg and breadcrumbs with salt and pepper.
- Coat each chicken breast with the flour, the beaten egg and the breadcrumbs.
- Fry under medium heat for three minutes on each side. Drain excess oil on paper towels.
- Remove the flesh of the mango from the seed. Cut into thick strips.
- Assemble the dish: Spoon a little of the sauce over the chicken pieces and add the mango slices on the side. Serve warm.
Recipe by The Gourmand's Table at https://thegourmandstable.com/sweet-and-sour-chicken-with-mangoes/
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