(Serves 2-4)
1lb Chicken (boneless chicken thighs, cut into small pieces)
2 tsp Ginger/Garlic Paste
1/4 cup corn starch
1/4 cup flour
1/2 tsp Salt
1/4 tsp white pepper
1 cup oil (for frying chicken)
3 tbsp Oil (for frying onions, peppers and chilies)
2 tsp ginger/garlic paste
2-3 medium hot green chilies, chopped medium
1 cup red or white onion, chopped large
1 cup Bell Pepper, chopped
2 tbsp Soy Sauce
4 tbsp Sambal Oelek chili sauce
2 tbsp sweet chili paste
2 tbsp tomato ketchup
1 tbsp rice vinegar
Salt (to taste)
1/2 tsp black pepper
2 tsp corn starch
1/4 cup water
1 cup mango (peeled and cubed)
Mix togather the cut up chicken pieces and the ginger/garlic paste.
Now add the flour, 1/4 cup corn starch, 1/2 tsp salt and white pepper. Coat the chicken well.
Heat up the cup of oil over medium+ heat. (We're going to fry the chicken twice, the first time, don't worry about crisping it up, that's in the second fry.) fry all chicken pieces once, do not crowd the pan, do it in batches.
Now fry the chicken pieces a second time, in batches, set aside.
In a different pan, heat up the 3 tbsp oil over medium heat, heat up the onions for 2-3 minutes before adding in the bell pepper. Saute for an additional 2 minutes before adding the small hot chilies and the ginger/garlic paste. Fry an additional 2-3 minutes. Lower heat to med/low.
Mix together the soy sauce, sambal oelek chili sauce, chili paste, ketchup, rice vinegar, salt and pepper. Set aside.
In a seperate cup mix together well the 2 tsp of corn starch and 1/4 cup of water. Set aside.
In the onion/pepper mix pan, turn heat back up to medium/high, now add the soy sauce/chili paste vinegar mixture, mix well, bring to boil. Add the water/corn starch mix in the cup to the pan, stir well.
Now put all the chicken into the sauce, mix well, add in the mango cubes, toss well and serve over rice.