Pollo al Jengibre con Salsa de Mango (Gingered Chicken Strips with Mango Sauce)!
* 3/4 tsp. salt
* 1 1/2 tsp. dried ground ginger
* 1 tsp. cinnamon
* 3/4 tsp. cumin
* 1 1/2 lb. chicken breast, cut into strips about 1 inch wide by 3 to 4 inches long
* 3 eggs, beaten
* 1 1/2 cups finely ground plain bread crumbs
* 2 1/2 cups oil, if frying
* 2 limes or lemons, sliced into 1/4-inch thick rounds
* 2 cups mango purée*
* 1 1/4 cups cold water, divided
* 2 tbsp. lime or lemon juice
* 1 1/2 tsp. lime or lemon zest
* 2 to 3 fresh ginger slices, about 1/8 inches thick by 1 inch round each
* 1/2 cup orange marmalade
* 1/4 cup sugar
* 1 1/4 tbsp. cornstarch
In a small bowl combine salt, ground ginger, cinnamon and cumin. Sprinkle and rub mixture onto chicken strips. Dip strips in beaten eggs and roll bread crumbs. Shake off excess crumbs.
If frying, pour oil into large skillet and set over high heat. Fry chicken in batches approximately 1 minute on each side, until golden brown. Drain on paper towels.
If baking, preheat oven to 375°F. Place chicken strips onto lightly greased baking sheets and cook in oven approximately 10 minutes. Next, turn over each strip and continue baking another 5 to 10 minutes, until golden brown.
Arrange strips on serving platter and garnish with lime or lemon slices.
To make mango sauce, in blender combine mango purée and 1 cup of the cold water, and process a few seconds, until smooth. Strain through medium-grid strainer or sieve and discard fibrous residue.
Pour strained mixture into large saucepan and set over medium-high heat. Add lime or lemon juice, lime or lemon zest, fresh ginger slices, orange marmalade, and sugar. Cook, uncovered, 10 minutes, stirring occasionally. Meanwhile, in small bowl mix cornstarch with 1/4 cup of the cold water. After 10 minutes, reduce heat under purée to medium and stir in cornstarch mixture. Simmer another 12 to 15 minutes, until thick. Prior to serving, remove ginger slices, if desired.
~ Courtesy of Latina magazine by Akanke Small