Chicken Recipe : Mango Habanero Sweet and Sour Chicken (Beer Batter) : Fusion : CHOPCHOP

By Seonkyoung Longest · 45 min

Ingredients

Instructions

1. In a large bowl, combine the chicken with 1/2 teaspoon of salt, black pepper and the Shaoxing wine. Mix well and set aside.
2. In a wok, add the garlic and the next five ingredients (habanero, chicken stock, mango nectar, sugar and lime juice) with 1/2 teaspoon of salt, and bring to a boil. Stir in the white vinegar. Mix 2 teaspoons of cornstarch with 2 teaspoons of water, pour into the boiling sauce and stir. Taste and add more sugar if needed. Remove from heat.
3. In another large bowl, mix the remaining cornstarch, the flour, onion powder, garlic powder, 1/2 tablespoon of sugar, a pinch of black pepper and 1 teaspoon of salt with a whisk. Break in the egg and beer and whisk until the batter has the thickness of pancake batter. If too thick, add beer 1 tablespoon at a time; if too thin, add flour 1 tablespoon at a time.
4. Heat about 3 inches of oil in a Dutch oven or deep pan over medium-high heat to 350°F. Dip the chicken in the batter and fry until light brown. Drain on paper towels, frying in batches so the pieces are not crowded.
5. Let the chicken cool, then raise the heat to high and heat the oil to 375°F. Fry the chicken again until golden brown and cooked through. Drain on paper towels.
6. Reheat the sauce, toss in the mango slices and chicken, or serve the sauce separately. Place on a serving plate and sprinkle with chopped cilantro.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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