My daughter has been begging me to make this. She gets it from the food court at the mall and absolutely loves it. So with much hesitation, I gave it a try and boy was I impressed with myself! It was very similar to the mall version but actually better!
1 package of fresh chicken tenders cut into bite size pieces.
1 1/2 c. flour
1 c. Panko crumbs
2 tsp. salt
1 tsp. pepper
1 tbsp. water
peanut oil for deep frying
1/2 c. water
1/4 c. rice vinegar
1/2 c. mango nectar (like Jumex or Goya)
1/4 c. ketchup
1/4 c. honey
2 tbsp. sugar
1 tbsp. corn starch
1/2 tsp. sesame oil
1 c. mango chutney (usually found in Indian or Thai section of grocer)
Heat oil in deep fryer to 375 degrees.
Mix flour, panko, salt and pepper in a bowl. Beat eggs in another bowl with the tbsp of water. Dredge chicken through flour mixture and then through the egg mixture and back to the flour mixture. Then add to the deep fryer and cook until crispy and golden brown. Transfer onto paper towels to drain excess oil.
In a sauce pan or wok, add water, rice vinegar, mango nectar, ketchup, honey, sugar, cornstarch & sesame oil. Whisk until blended well and slightly heated through. Then add the mango chutney and bring to a slow simmer. When all of your chicken is browned and drained add the chicken to the sauce mixture and coat.
I poured the mango chicken over jasmine rice but my daughter tells me it would have been great over fried rice.