Hi guys!
Here is my taken of Sweet and Sour Chicken!
Mango Habanero Sweet and Sour Chicken!! So spicy, sweet and perfect tang!! It is delicious!!
The beer batter makes it even more flavorful, You are going to falling in love with my sweet and sour chicken!
You can serve the sauce and the chicken separately, or you can toss the chicken into the sauce then serve! It’s up to you, so do whatever you prefer. But I recommend separate the sauce and the chicken, if you planing on for party- because if you don’t serve and eat right away, it’s gonna be very soggy. Nobody wants that, right?
I hope you guys enjoy my recipe!!
Mango Habanero Sweet and Sour Chicken
Ingredients
1 lb. chicken thighs, cut into 1/2 inch thick strips
2 teaspoons salt
1 Tablespoon Shaoxing wine or dry sherry
2 cloves garlic, chopped
1 Habanero, chopped
3/4 cup chicken stock
1/4 cup mango nectar
1/3 cup sugar
1/4 cup lime juice
1 Tablespoon white vinegar
2 teaspoon corn starch, plus 2 Tablespoons more for batter
1 cup all purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 Tablespoon sugar
1 egg
12 oz. light beer
Frying oil
1 mango, peeled and sliced
Small handful cilantro, chopped
Black pepper for taste
Directions
In a large mixing bowl, place the chicken pieces, 1/2 teaspoon of salt, pepper and shaoxing wine. Mix it well, set aside.
In a wok, add garlic and next 5 ingredients with 1/2 teaspoon of salt and bring to a boil. Add in white vinegar, stir. In a small bowl, mix together 2 teaspoons of cornstarch with 2 teaspoons of water, and pour into the boiling sauce ,stir. Taste and add more sugar if needed. Remove from heat.
In another large mixing bowl, mix remaining cornstarch and next 4 ingredients with pinch of black pepper and 1 teaspoon of salt, mix well with a whisk. Break in egg and beer and whisk well until the mixture reaches to pancake batter thickness. If it’s too thick, add more beer 1 Tablespoon at a time, if it’s too thin, add flour 1 Tablespoon at a time.
In a dutch oven(or your deep frying pan), add oil about 3 inch high from bottom. Heat oil over medium high, 350 degrees. Dip the chicken pieces in the batter and deep fry until light brown in color- Because we are going to double fry. Remove and drain on a paper towel. Don’t let the pat too crowd, you probably have to do a couple of batches. When you are done frying all chicken, let it cool down and increase heat to high, heat oil up to 375 degrees. Fry the chicken again until it is golden brown in color and cooked though. Drain on paper towel.
Reheat the sauce and toss in mango and chicken pieces. Or you can serve separately.
Place on a serving plate, sprinkle with chopped cilantro. Enjoy!!
Good luck in your kitchen!!
XOXO
