How to make it

  • Mix the ingredients of the marinade , add chicken to it making sure each piece is coated well. Refigerate for 20 minutes.
  • Heat the vegetable oil for deep frying in a large pan or deep fat fryer. When the oil is hot, add the chicken pieces in small batches and fry until golden brown. Remove the chicken pieces and drain on kitchen towels. Set aside. (Reserve some oil to cook with)
  • Whisk the chicken broth, soy sauce, vinegar, corn starch and cooking wine together.
  • Heat oil in a wok, add star anise, shallots and ginger and fry for a couple of minutes. Add the sauce mix and bring to a boil. Add water if the sauce is too thick.
  • Add the fried chicken pieces, spring onions, red pepper and mango . Cook for another 2-3 minutes.
  • Serve hot with rice.

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