As promised, here is the recipe of the Thai Mango Chicken Recipe that I posted several weeks ago. Apologies if this took quite a while. Crazy things happened, so…
Anyway, this is a recipe I followed from a mobile app called Asian Recipes. It’s by Darlene Schmidt and this is what she says about it:
This Thai recipe for mango chicken tastes like a deep-fried dish but is much easier to make plus is lower in calories and fat.
Slices of flour-dusted chicken are pan-fried, then simmered in a tangy mango sauce. Fresh ripe mangoes work best in this recipe, the taste is well worth the effort.
This dish works equally well for a family meal or when entertaining.
Prep: 15 minutes, Cook: 15 minutes, Yield: 4 servings
Ingredients for the mango sauce:
- 2 Fresh ripe mangoes, fruit scooped out [or substitute 2 cups of frozen or canned mangoes]
- 1 Red chili, de-seeded and diced or 1 teaspoon chili sauce or 1/2 teaspoon dried crushed chili
- 1 Tablespoon rice vinegar [or white vinegar or apple cider]
- 1 1/2 Tablespoon soy sauce
- 2 Tablespoons fish sauce
- Juice of 1/2 lime
- 1 Tablespoon brown sugar
- 1 Thumb-sized piece galangal or ginger, sliced
- 3 Cloves garlic
- 1/4 Teaspoon turmeric
- 2 Kaffir lime leaves, snipped into slivers with scissors [discard stem and central vein] or zest of 1 lime
Ingredients for the chicken:
- 1 cup all-purpose flour [or rice flour]
- 1/2 teaspoon salt
- 2 to 3 chicken breasts, cut into 2-inch-long pieces [chicken thighs work too]
- 1/4 cup oil for pan-frying
- 1 red bell pepper or 1 sweet red pepper
- 1/2 to 1 mango, cut into chunks [to finish the dish]
- 3 to 4 tablespoons coconut milk or water
- 1/4 to 1/2 cup fresh coriander
Procedure for the mango sauce:
1. Place 2 ripe mango chunks, red chili, rice vinegar, soy sauce, fish sauce, lime juice, brown sugar, galangal, garlic, turmeric, and kaffir lime leaves in a food processor or blender. Process well, until more or less smooth.
2. Taste the sauce. The goal is to reach a balance of sweet, sour, spicy, and salty. Add more sugar if you find the sauce too sour [this will depend on the sweetness of your mangoes]. If not spicy enough, add more chili. If not salty / flavorful enough, add more fish sauce. If too salty or too sweet, add more lime juice. Set aside.
Procedure for the chicken:
1. In a medium bowl, whisk together the flour and salt. Add the chicken pieces and turn or gently stir them to coat.
2. Heat a wok or frying pan over medium-high heat. Add the oil, then begin frying the chicken pieces, 3 to 5 minutes per side, or until light golden brown and cooked through. Remove chicken from pan and set on a paper towel.
3. Wash out the wok / frying pan, or use another [clean] one. Set over medium-high heat and add the mango sauce plus red pepper. Bring to a gentle boil, then reduce to a simmer .
4. If sauce becomes too thick, add 3 to 4 tablespoons water or coconut milk. Simmer 3 to 4 minutes, or until the pepper has softened slightly but still retains some crispness.
5. Add the fried chicken pieces, gently stirring them into the sauce. If desired, add chunks of mango [fruit of 1/2 to 1 ripe mango]. Simmer briefly, just until everything is hot.
6. Do a final taste-test for salt [tasting the sauce together with the chicken]. Add a little more fish sauce or chili if desired.
7. Transfer to a serving dish. Sprinkle with fresh coriander and serve with plenty of Thai jasmine-scented rice. Or, for an extra special treat, with easy coconut rice.