Chicken with Mangoes All Ingredients should be prepared before you start cooking to save time and make cooking the dish easier. Serves: 4 Ingredients: 250ml plain flour 430ml water 2ml salt 1ml baking powder 3 chicken breasts 5x2.5 cm fresh ginger root 8 spring onions 425g can mangoes 750ml vegetable oil 45ml white vinegar 45ml dry sherry 20ml soy sauce 10ml sugar 10ml cornflour 10ml instant chicken stock granules 5ml sesame oil Method:  1. Combine flour, 1 cup (250ml) of the water, the salt and baking powder in a medium size bowl. Beat with whisk until blended. Let stand 15 minutes. 2. Cut skinless and boneless chicken into 1/4 inch (1 cm) wide strips. Mix them into flour mixture. 3. Cut ginger into wafer-thin slices. Cut onions into 1/2 inch (1.5cm) pieces. Drain mangoes and cut into 1/2 inch wide (1.5cm) strips. 4. Heat vegetable oil in wok over high heat until it reaches 375F (190C). Add chicken, one strip at a time. Cook until golden, in about 3 to 5 minutes. 5. Leave about 1 tablespoon (15ml) oil in the wok. Reduce heat to medium. Add ginger to oil in wok. Stir-fry until ginger is light brown. 6. Combine remaining 3/4 cup (180ml) 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. 7. Mix chicken and mangoes into soy sauce mixture. Cook and stir 2 minutes. Serve immediately.