Hot And Sour Mango Chicken

Ingredients

• 1 ripe Alphonso mango, peeled and cut into 1 inch pieces
• 400 grams boneless chicken, cut into 1 inch pieces
• Salt to taste
• Crushed black peppercorns to taste
• 1½ tablespoons ginger-garlic paste
• 2 tablespoons corn flour
• Oil for deep frying
• 2 tablespoons sesame oil
• 2½ tablespoons finely chopped garlic
• 1½ tablespoons finely chopped ginger
• 1½ tablespoons finely chopped celery  
• 2 spring onion bulbs, sliced
• 3-4 green chillies, slit
• 2-3 fresh red chillies, slit
• ¼ cup + 2 tablespoons chopped spring onion greens + for garnish 
• 2 teaspoons red chilli sauce
• ½ teaspoon dark soy sauce    
• ½ medium red capsicum, cut into 1 inch pieces
• 1 small onion, cut into 1 inch dices
• ½ medium green capsicum, cut into 1 inch pieces
• 2 tablespoons corn flour slurry
• 2 teaspoons vinegar
• Toasted white sesame seeds for garnish

Method

1. Take chicken in a large bowl, add salt, crushed black peppercorns and ginger-garlic paste and mix well. 
2. Add corn flour and mix till well combined. 
3. Heat oil in a kadai. Gently slide in chicken pieces into hot oil and deep-fry on medium heat till golden and crisp. Drain on absorbent paper. 
4. Heat sesame oil on high heat in a non-stick wok. Add garlic, ginger and celery, mix and sauté for 1-2 minutes.
5. Add spring onion bulbs, green chillies and red chillies and mix well. 
6. Add ¼ cup spring onion greens, salt and crushed black peppercorns and mix well. Add 1 cup water and mix well. 
7. Add red chilli sauce and dark soy sauce and mix well. 
8. Add red capsicum, onion and green capsicum, mix well and cook for 1-2 minutes. 
9. Add mango pieces and mix well. Add fried chicken and mix till well combined. 
10. Add corn flour slurry and mix, cook for 1-2 minutes. 
11. Switch the heat off and add vinegar and remaining spring onion greens and mix well. 
12. Transfer into a serving bowl, garnish with spring onion greens and toasted white sesame seeds and serve hot.