Rietfontein Orange Mango Chicken
Succulent chicken, bathed in a zesty blend of Rietfontein's Orange Mango, creates a tantalizing dish that marries the sweetness of ripe mangoes with the citrusy kick of oranges.
How to make it
- Start by making the batter for the chicken.
- In a large bowl, add the all-purpose flour, corn flour, egg, garlic salt, pepper and Rietfontein Orange Mango Juice and mix together, using a spatula or wooden spoon until well combined.
- Continue by placing the chopped chicken breast in the batter and mix together until well coated.
- Let it rest in the fridge for 30 minutes.
- Add the oil to a wok or large frying pan (skillet) and heat over a medium high heat until hot.
- While the oil is heating, heat up the orange sauce in another pan, by mixing together the Rietfontein Orange Mango Juice, orange zest, sugar, soy sauce, garlic, corn flour and vinegar.
- Stir until well incorporated, then set aside.
- When the oil is hot, add the chicken to the oil.
- Cook for 3 - 4 minutes, turning occasionally until golden brown and cooked throughout.
- Put the sauce on the stove on low heat and let it simmer for a few minutes until slightly thickened.
- Add the chicken to the pan and carefully toss together until the chicken is nicely coated with sauce.
- Serve over a starch of your choosing, garnish with any herb or seed, and enjoy!
End
Ingredients
- 2 Cups chopped chicken breast or any boneless chicken
- Serves 4
Chicken Coating
- Pinch of ground black pepper
- One large egg
- 1 Tsp of garlic salt
- 1 Cup of cake flour
- 2 Tsp of corn flour
- ½ Cup Rietfontein Orange Mango Juice
Orange sauce
- ½ Cup Rietfontein Orange Mango Juice
- Zest of half an orange
- 2 Tsp caster sugar
- 5 Tsp soy sauce
- ½ Cup vegetable oil (for frying)
- 2 Tsp corn flour (cornstarch)
- 2 Tsp white vinegar
- 1 Tsp garlic
