Sweet And Sour Mango Chicken S C J Food

SWEET AND SOUR CHICKEN I

Steps:

• In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
• Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
• Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.
• When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.

SWEET AND SOUR MANGO CHICKEN WITH SESAME RICE

Steps:

• Combine chicken, honey, soy sauce, rice vinegar, sambal oelek, ginger, and sesame oil in a large resealable plastic bag. Seal and place in the refrigerator to marinate, about 2 1/2 hours.
• Bring water to a boil in a small saucepan. Stir in rice. Reduce heat and simmer, covered, until rice is tender, about 15 minutes. Sprinkle sesame seeds over the surface of the rice. Continue cooking until water is completely absorbed, about 5 minutes more. Fluff rice with a fork to fully incorporate sesame seeds.
• Heat vegetable oil in a large skillet or wok over high heat. Cook and stir onion until browned, 5 to 10 minutes. Add chicken mixture, including marinade, and garlic; saute until chicken is no longer pink in the center and sauce coats chicken pieces, 5 to 8 minutes.
• Stir mangoes and cashews into the skillet until just warmed through, about 2 minutes. Serve over rice. Garnish with black pepper.

SWEET AND SOUR MANGO CHICKEN S-C-J

Steps:

• In a large skillet, heat the vegetable oil until hot.
• Add onion and sauté for 1 minute.
• Add the mushrooms, carrots, scallions, celery, and bell pepper.
• Sauté for 3 minutes.
• Add the chicken and salt, cook for 6-8 minutes until the chicken is done, no pink juices.
• Add the mango, water chestnuts and Sweet and Sour Sauce.
• Continue to cook for 1 minute until hot.
• Serve over rice.
• TIP:.
• If you would like this dish juicier so it soaks into the rice, use more than 1/2 cup of the Sweet and Sour Sauce.
• Or, make extra sauce and serve it as a dip for fresh vegetables or chicken fingers.

MINI CHICKEN CIGARS WITH SWEET AND SOUR MANGO DIPPING SAUCE

Steps:

• For the chicken cigars: Preheat oven to 425 degrees F.
• Place chicken in a bowl and mix with spices and parsley. Place a piece of phyllo on a nonstick cookie sheet and brush with some of the melted butter. Repeat 3 more times, placing each piece of phyllo over the last buttered sheet to make 4 layers. Cut phyllo into 2-inch squares. On 1 corner of each of the squares, place about 1 1/2 teaspoons of chicken filling. Roll up tightly to make mini "cigars." Place "cigars" on a sheet pan and butter the tops of each. Bake for 10 to 15 minutes, until golden brown.
• Meanwhile, make the sweet and sour mango dipping sauce: Whisk together plum or duck sauce and vinegar in a bowl. Stream in oil and continue whisking to combine. Season with salt and pepper. Fold in mango and sliced scallions.
• Serve cigars with dipping sauce.

FRAGRANT CHICKEN SALAD WITH SWEET AND SOUR MANGO DRESSING

Steps:

• Bash the ends of the lemongrass with a rolling pin to release all of the juices.
• Place in a saucepan with the coconut milk and a pinch of salt, and bring to the boil.
• Add the chicken breasts, cover with a lid, reduce the heat and simmer for 5 minutes.
• Remove from the heat and leave the chicken to cool in the coconut milk for about 10 minutes.
• Cut the cheeks off the mango, cut into strips and slice off the skin. Keep to one side.
• Trim the remaining mango flesh from the stone, place in a small food processor and blitz to a puree. Alternatively bash to a pulp in a pestle and mortar.
• Mix in the fish sauce, ginger, lime juice and zest and the palm sugar. Taste and add any additional fish sauce if needed. If the dressing seems too thick, loosen with a splash of water.
• Cut the cucumber in half, scoop out the seeds and thinly slice on an angle into half moon shapes.
• Toss with the scallion, red chili, mint leaves, cilantro leaves, Chinese lettuce and the dressing. Spoon onto 2 plates.
• Pat the mango dry with kitchen paper, and then scatter/rub some of palm sugar over the top.
• Scatter/rub the remaining palm sugar over the top of the chicken. To caramelise the sugar, place on a hot frying pan.
• Slice the chicken in half and sit on top of the salad with the mango.
• Finally scatter with the chopped peanuts and serve.