Sweet and Sour Chicken---with Mangoes!
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Asian
Serves: 3
Ingredients
  • 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
Instructions
  1. Chop the onion and the red bell pepper into thin strips.
  2. Sauté the julienned vegetables in one tablespoon of oil under low heat for three minutes.
  3. While the vegetables are cooking, whisk together ¼ cup water, sugar, vinegar, pineapple juice, tomato ketchup and mango juice.
  4. Add the mixture to the pan and bring to a simmer.
  5. Mix the cornstarch with one tablespoon of water. Add to the simmering sauce.
  6. Continue to simmer until the sauce is thickened. Set aside.
  7. Butterfly the chicken breasts.
  8. Pound with the back of your knife on both sides until around ⅓ inch thick.
  9. Season the chicken, the flour, egg and breadcrumbs with salt and pepper.
  10. Coat each chicken breast with the flour, the beaten egg and the breadcrumbs.
  11. Fry under medium heat for three minutes on each side. Drain excess oil on paper towels.
  12. Remove the flesh of the mango from the seed. Cut into thick strips.
  13. 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/