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Sweet and Sour Mango Chicken - from Mu Lan
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From the menu of . . . Mu Lan
824 Juniper St. N.E.
Atlanta, 404-877-5797
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
Ingredients:
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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
Instructions:
In a medium saucepan over medium-high heat, combine the mango juice, pineapple juice, vinegar and sugar. Bring to a simmer. Stir the cornstarch into the cold water until the cornstarch dissolves, then slowly pour it into the juice mixture, stirring constantly. Bring the liquid back to a simmer. Stir until the mixture thickens and clarifies, about 2 minutes. Set aside.
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.
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.
Notes:
The restaurant dredges and fries white-meat chicken, so that's how the recipe instructs. But for a shortcut at home, Sui suggested preparing frozen breaded chicken nuggets as instructed on the package and then pouring the mango sauce over them.
Serve this sweet fragrant chicken dish over steamed white rice. You could also add stir-fried onion pieces and snow peas.
Serve this sweet fragrant chicken dish over steamed white rice. You could also add stir-fried onion pieces and snow peas.
Nutrition:
Per serving: 619 calories (percent of calories from fat, 30), 37 grams protein, 72 grams carbohydrates, 2 grams fiber, 20 grams fat (3 grams saturated), 88 milligrams cholesterol, 459 milligrams sodium.
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Recipes in the same category:ATL restaurant recipes
Recipes from: Mu Lan