Thai Mango Chicken Recipe

Notice: Undefined variable: commentcount in /home/weexplor/public_html/wp-content/plugins/facebook-comment-by-vivacity/user-file.php on line 121

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.Β 

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 Β 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 Β 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.


Leave a Reply

Your email address will not be published. Required fields are marked *