Mon, 28 November 2022
INGREDIENTS:
For the Crispy Chicken:
2 Chicken Breasts, cut into small Cube
2 Eggs, beaten
1 Cup Plain or Strong Flour
1 Cup Cornflour
Salt
1tbsp sesame seed
1tbsp paprika
For the Veg and Mango Sauce:
Oil for stir frying
1 clove on thin sliced garlic
1⁄2 Red Pepper
2 mango chopped into small cube
1 cup mango juice/ purée (if available )
1⁄2 Green Pepper
1 Carrot, thinly sliced
1 Onion, diced chunky
100ml Water or Chicken Stock
1 cup of soy sauce
1 cup of Sweet Chilli Sauce
METHOD:
• Heat up a deep pan with oil / chip-pan
• Put the chicken cube in a bowl and add in the two beaten eggs to coat the
chicken.
• In another bowl, mix the flour and cornflour. Transfer the chicken from the egg
bowl to the bowl with the flour mixture and coat the strips well.
• Add the coated chicken into the hot oil, making sure not to crowd your pan.
• In another pan, heat some oil and begin to fry the onion chunks and garlic.
• After a few minutes, add in your carrots and then peppers. Stir fry for a few more
minutes.
• Pour in the water / chicken stock, mango, soy sauce and Sweet Chilli Sauce
allow this to come to the boil.
• By this point, your chicken should be crisp and you can now add it into the pan
with the vegetables and sauce.
Serve:
Can be served with rice or chips.
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Chef: Neil Mulholland
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