Mango is not only a delicious fruit but its sweetness and refreshing taste make it an excellent addition to chicken dishes. Today, I prepared a mango chicken that beautifully combines the best flavors of Chinese and Thai cuisine into one delightful dish.
Imagine crispy, golden-brown chicken pieces tossed in a luscious, creamy sauce made from pureed ripe mangoes! To elevate the dish further, fresh mango chunks are added, providing a delightful contrast to the ultra-crispy chicken.
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Key Ingredients and Their Importance
- Chicken: This recipe utilizes boneless, skinless chicken thighs, preferred for their tenderness and lower risk of drying out compared to chicken breasts.
- Coating for the chicken: Instead of a whole egg, the chicken is coated with egg whites, which contain less fat and more protein, resulting in a crispier crust. Cornstarch is used instead of regular flour for a gluten-free, crispy coating, enhanced with baking powder for a lighter texture.
- The marinade: This marinade forms the foundational flavor of the chicken, using light soy sauce, sesame oil, and salt.
- Mangoes: Always opt for fresh, sweet, and ripe mangoes when available; canned mangoes can be used as an alternative.
- The sauce ingredients: The sauce is where the magic happens! Blended ripe mango provides a sweet base, while coconut cream adds richness. Fish sauce introduces savory umami, balanced by the sweetness of mango and sugar. Fresh ginger, garlic, and chili contribute warmth and depth.
- The vegetables: Bell peppers and onions are added for a crunchy texture that contrasts with the chicken.
How to Prepare the Mango Chicken
a. Fry the Chicken
- Cut the skinless, boneless chicken into smaller pieces. In a bowl, combine the chicken with light soy sauce, sesame oil, white pepper, and salt. Marinate for 20 minutes.
- Coat the chicken with half an egg white, then dredge it in cornstarch and 1/4 tsp of baking powder. Shake off the excess and set aside.
- Heat vegetable oil to 160 degrees Celsius. Deep-fry the chicken until slightly golden brown. Allow it to rest for 5 minutes, then return it to the oil for a second fry to achieve extra crispiness.
b. Make the Mango Sauce
- Cut the ripe mango into half-inch cubes, dividing it into two portions. Blend one portion into a smooth puree and set aside; keep the other for serving.
- In a pan, heat vegetable oil over low heat and sauté minced ginger and garlic until fragrant. Add dried red chilies and stir-fry for 30 seconds. Then, add the onion cubes and stir-fry until translucent.
- Pour in the mango puree and coconut cream, then add the bell peppers. Season with fish sauce, palm sugar, and chicken broth. Taste and adjust seasoning if necessary.
c. To Finish
- Return the fried chicken to the wok to mix with the mango sauce.
- Transfer to a serving plate, serve with the mango cubes, and garnish with kaffir lime leaves.
Tips and Variations for the Best Mango Chicken
- Add a teaspoon of Thai red curry paste to the mango sauce for an extra kick of flavor.
- For a saucier dish, add more water and mix one tablespoon of cornstarch with two tablespoons of water to thicken the sauce.
- Adjust the spiciness by adding more or fewer chilies, or a dash of cayenne pepper, red pepper flakes, or chili powder.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- This easy mango chicken pairs wonderfully with steamed rice or noodles, making it an excellent choice for quick meals.
What to Serve with Mango Chicken
Since the mango chicken is mildly spicy and lacks vegetables, I recommend serving it with Thai-style mixed vegetables as a side. If you enjoy soup, consider making a simple vegetable soup to accompany steamed rice.
