Chicken with Mangoes

Ingredients

• •1 cup all-purpose flour
• •1 3/4 cups water
• •1/2 teaspoon salt
• •1/4 teaspoon baking powder
• •3 whole chicken breasts
• •1 piece fresh ginger root
• •8 green onions
• •1, 15 ounce can mangoes
• •3 cups vegetable oil
• •3 tablespoons white vinegar
• •3 tablespoons dry sherry
• •4 teaspoons soy sauce
• •2 teaspoons sugar
• •2 teaspoons corn-starch
• •2 teaspoons instant chicken bouillon granules
• •1 teaspoon sesame oil

Directions

1. 1Combine flour, 1 cup of the water, the salt and baking powder in a medium size bowl. Beat with whisk until blended. Let stand 15 minutes.
2. 2Cut skinless and boneless chicken into 1/4 inch wide strips. Mix them into flour mixture.
3. 3Cut ginger into wafer-thin slices. Cut onions into 1/2 inch) pieces. Drain mangoes and cut into 1/2 inch wide strips.
4. 4Heat vegetable oil in wok over high heat until it reaches 375 degrees Fahrenheit. Add chicken, one strip at a time. Cook until golden, in about 3 to 5 minutes.
5. 5Leave about 1 tablespoon oil in the wok. Reduce heat to medium. Add ginger to oil in wok. Stir-fry until ginger is light brown.
6. 6Combine remaining 3/4 cup water, vinegar, sherry, soy sauce, sugar, cornstarch, bouillon and sesame oil. Carefully add ginger all at once. Cook and stir until mixture boils. Add onions. Reduce heat and simmer 3 minutes.
7. 7Mix chicken and mangoes into soy sauce mixture. Cook and stir 2 minutes. Serve immediately.
8. 8Refrigerate until cold.