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
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
Add onions. Reduce heat and simmer 3 minutes.
Mix chicken and mangoes into soy sauce mixture. Cook and stir