1 cup all-purpose flour
1 3/4 cups water
1/2 teaspoon salt
1/4 teaspoon baking powder
3 whole chicken breasts
1 (2 x 1-inch) piece fresh ginger root
8 scallions
1 (15 ounce) can mangoes
3 cups vegetable oil
3 tablespoons white vinegar
3 tablespoons dry sherry
4 teaspoons soy sauce
2 teaspoons granulated sugar
2 teaspoons cornstarch
2 teaspoons instant chicken bouillon granules
1 teaspoon sesame oil

Combine flour, 1 cup of the water, the salt and baking powder. Beat with whisk until blended. Let stand 15 minutes. Remove skin and bones from chicken and discard. Cut chicken into 1/4-inch wide strips. Mix strips into flour mixture.

Pare ginger and cut into wafer-thin slices. Cut onions into 1/2-inch pieces. Drain mangoes and cut into 1/2-inch wide strips. Heat vegetable oil in wok over high heat until it reaches 375 degrees F. Add chicken, one strip at a time, to hot oil (cook only 1/4 of the chicken at a time). Cook until golden, 3 to 5 minutes. Drain on absorbent paper. Repeat to cook remaining chicken.

Remove all but 1 tablespoon oil from wok. Reduce heat to medium. Add ginger to oil in wok. Stir fry until ginger is light brown, about 2 minutes. Combine remaining 3/4 cup water, the vinegar, sherry, soy sauce, sugar, cornstarch, bouillon and sesame oil. Carefully add to ginger all at once. Cook and stir until mixture boils. Add onions. Reduce heat and simmer 3 minutes.

Mix chicken and mangoes into soy sauce mixture. Cook and stir 2 minutes. Serve immediately.

Makes 4 to 6 servings.

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