Mix ½ cup all-purpose flour, ½ cup cornstarch and 2 tbsp chicken marinade in a bowl. Mix well to form a smooth batter.
Dip chicken and pork pieces and deep fry in hot oil. Drain and set aside.
Remove oil from pang and leave about ¼ cup only.
Stir fry 1 tbsp ginger.
Add 4 tsp. premium soy sauce, 3 tbsp brown sugar, 1 tbsp cornstarch, 1 pc chicken bouillon cube, 1 cup water, 1 tsp sesame oil, 2 tbsp spring onions and 2 pcs ripe mangoes. Let boil.
Reduce heat to a simmer and add cooked chicken and pork.
As you serve this off the pan and onto the dining table, make sure that you prepare it with steamed rice for everybody to enjoy! For more instructions on this recipe, check out the video below.