4 chicken breast, cut into small/stripe pieces
3 tablespoon plain flour or season flour
1 large onion
1/2 small cucumber
1/2 small carrot
4 tablespoon mango sauce
1 tablespoon chilli paste
3 cloves garlic
2 cm ginger
5 small red chillies
1 teaspoon fish sauce
salt and sugar to taste
Mix chicken stripe with flour, salt and pepper and stand for 15 minutes. Heat oil and deep fry chicken till golden. Transfer to serving plate. Set aside.
Heat 3 tablespoon oil, saute chopped garlic and ginger and chilli paste. Add chopped carrot and cucumber and continue to stir for few minutes. Add mango sauce, onion (wedges), chopped small hot red chillies and 1 teaspoon fish sauce and 1/4 cup plain water. Season with salt and sugar. Cook until sauce thick.
Pour mango gravy over fried chicken and decorate with spring onion. Serve hot.
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