What’s For Dinner?
Sweet and Sour Mango Chicken - from Mu Lan
(First star is lowest, fourth star is highest)
From the menu of . . . Mu Lan
824 Juniper St. N.E.
Q: We love eating at Mu Lan on Juniper Street. But I would like to try making the sweet and sour chicken with mango sauce so I can order something else the next time we eat there. Can you try to get the recipe for me?
-- Sandra Hancock, Riverdale
A: "No one has this kind of sauce, " owner and manager Andy Sui said about the sweet and sour mango sauce that the restaurant serves over tender bite-size pieces of chicken. "Everything we use is all fresh; there's no artificial whatsoever, " he said.
Hands on time: 30 minutes Total time: 30 minutes Serves: 6
3/4 cup mango juice
3/4 cup pineapple juice
1/4 cup apple cider vinegar
1 cup granulated sugar
4 teaspoons cornstarch
3/4 cup cold water
Vegetable oil for frying
1 cup rice flour
1 teaspoon salt
2 pounds skinless boneless chicken breasts, cut into bite-size pieces
1 1/2 cups fresh or frozen mixed fruit, such as mango slices, peach slices, pineapple chunks and strawberries
In a fryer or heavy saucepan, heat at least 1 inch of vegetable oil to 350 degrees. In a plastic bag, combine the rice flour and salt. Drop the chicken pieces into the flour, close the bag and shake until the chicken pieces are thoroughly coated. Working in a few batches, place the dredged chicken pieces in the hot oil and cook until golden, 2 to 3 minutes. Drain the chicken pieces on paper towel.
Return the mango sauce to a simmer. Add the cooked chicken pieces and fruit and stir to combine. Serve over rice.
Serve this sweet fragrant chicken dish over steamed white rice. You could also add stir-fried onion pieces and snow peas.