Serves 1
Directions
- 1Start by cubing some boneless, skinless chicken thighs.
- 2Add Shaoxing wine, Chinese light soy sauce, garlic powder, ground cayenne, salt, white pepper, cornstarch, and a splash of water to the chicken in a bowl.
- 3Mix the chicken with the batter until thick and evenly coated, then set aside.
- 4Finely dice a sweet onion, a couple of habaneros (de-seeded), and some mango.
- 5Prepare the sauce by combining mango juice, Chinese light soy sauce, a splash of rice vinegar, grated garlic, brown sugar, salt, and a little cornstarch.
- 6Add some food lube to a pot and heat to 320°.
- 7Drop in your chicken piece by piece and fry for a few minutes.
- 8Remove the chicken, then bring the oil up to 375° and drop the chicken back in for another minute to make it golden and crispy.
- 9Add a little more food lube to a large pan, then add the diced onions and habaneros.
- 10Cook the onions and habaneros over medium heat until the onions are translucent.
- 11Add in your prepared sauce and cook until it starts to thicken up.
- 12Add the mango to the sauce.
- 13Finally, toss in your fried chicken to coat.
Ingredients
- boneless, skinless chicken thighs
- Shaoxing wine
- Chinese light soy sauce
- garlic powder
- ground cayenne
- salt
- white pepper
- cornstarch
- water
- sweet onion
- habaneros
- mango
- Mango juice
- Chinese light soy sauce
- rice vinegar
- grated garlic
- brown sugar
- salt
- cornstarch
- food lube
- food lube
Equipment
potlarge pan
Tips
- You can use chicken breasts, but thighs will be juicier.
- De-seed the habaneros.
- The chicken batter should be thick and evenly coated.
- Cook onions and habaneros until onions are translucent.
- Fry chicken twice for golden and crispy results.
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